Ison’s do what they do best. Make pizza!
Amy Davidson Photo
Pictured above is Cecil (left) and Matthew Ison of Ison’s Family Pizza who support all veterans in the local community and have veterans displayed on the walls of the dining room. Cecil is a veteran of the United States Air Force and supports and gives back to his fellow veterans any way that he can.
Matthew Ison, 22, and his father, Cecil, who is the owner of Ison’s Family Pizza in Batesville recently competed at the International Pizza Expo on March 25 thru 27, 2025. The Expo was held in the West Hall of the Convention Center in Las Vegas, Nevada.
This year was Matthew’s second competition, where he placed sixth in the Traditional division. Matthew stated to The Versailles Republican, “I make pizza for a living, so I am used to baking. When you have done it once, and nothing like what we are used to, you make the best out of every situation, making the best pizza with what you have.” All of his ingredients were from the restaurant’s prep-line. Matthew made a traditional pepperoni pizza with banana and peppadew peppers and pizza sauce.
The competition was 6:00am to 8:30am for prepping and test baking pizzas before being judged. The judging started at noon. They had one hour to prep and bake their pizza in their competition division. Matthew told The Versailles Republican that he test baked two pizzas before competing. “At the competition it was different this year and it was one and done for judging. We were judged on presentation and taste.”
The competition had competitors from all over. Matthew and Cecil both competed against ones from Food Network and The World Pizza Champions. To be able to compete and meet professionals from these networks was an honor for both. They built relationships with suppliers and still made it a fun experience, competing on what they know best-making pizza!
Cecil performed in the Non-Traditional division this year making a loaded baked potato pizza. He used 100 percent of the ingredients that he carries at his restaurant. He placed eighth in the competition. Cecil told The Versailles Republican, “I like to break the mold of traditional and look at something different.” He has been going to pizza expos for over 20 years and has competed a dozen of times. Cecil stated, “To able to represent Southeastern Indiana is soul gratifying.” When asked what was something he thought he most struggled in competing, he stated, “Competing for me is extra challenging baking with a deck oven where our dough we use is formulated to be cooked on a conveyor.” They both prepped many pizzas earlier this year, getting ready for their moment at the International Pizza Expo.
Cecil has always been one to want to learn more about the pizza industry and explore his Italian options. In January of 2024, he attended Pizza University Culinary Center in Maryland. “This helped me be a better pizza maker and broke molds for me to show that there is always something to learn. To be able to learn from Chef Tony Gemignani, one of the greatest Italian instructors in the world is an amazing opportunity.”
Cecil has been in business for almost 25 years. He is a Veteran of the United States Airforce. He supports his fellow veterans every day in his dining room at his restaurant with their photos hanging on the walls. Matthew has followed in his footsteps of his love for Italian and pizza making. They both will be competing again this year at the Midwest Show at Belterra and at the Pizza Expo in Columbus, Ohio.
They enjoy working together and supporting the local community anyway they can. Cecil concluded with The Versailles Republican, “Our goal is to serve this community not only with our business to the public but to give back as much if not more than what we receive in support of our business.” They are open to serve seven days a week with their full menu and newest addition of their buffet and salad bar. They want to thank everyone for supporting them for over the last 25 years and more to come.
