Tavern Style Is Having a Moment.
Thin crust. Square cuts. Crispy edges. Tavern style pizza has exploded beyond the Midwest and operators everywhere are putting their own spin on it.
What's Driving Pizza Right Now?
Pizza keeps evolving and operators willing to experiment are finding new ways to win. From tavern style momentum to globally inspired toppings and premium protein upgrades, explore the trends shaping the next generation of pies.
1
2
Premium Proteins Create Premium Perception.
Consumers increasingly associate authentic meats with higher quality pizza experiences. Whether it's cup 'n char pepperoni, mortadella, capicola or globally inspired proteins like birria and barbacoa, toppings are becoming the signature move that separates one pizza from the next.
3
Regional Styles Are Inspiring New Ideas.
Pizza innovation isn't limited to New York, Chicago or Detroit anymore.
Pizza Towns on the Rise:
- Colorado: Hearty crusts and premium meat-loaded builds
- Seattle: Global fusion toppings and boundary-pushing combinations
- Nashville: Heat-packed pies with spicy drizzles and peppers
- Minneapolis/St. Paul: Maximalist tavern-style approaches
- New Jersey: Tomato-forward pies with bold sauce character
4
Flavor Wins.
Operators are leaning harder into contrast, texture and finishing touches.
Hot honey. Chile crisp. Burrata. Crispy edges. Acidic sauces. Fresh herbs. Pizza has become a full sensory experience.
44%
eat pizza at
least once or
twice a week.
54%
want more
premium pizza
toppings.
51%
want more
authentic pizza
options.
57%
want pepperoni
on their pizza.
Sources: Technomic Pizza Consumer Trend Report, 2025
STAY AHEAD OF THE SLICE.
Explore recipes and products designed to help operators stay on top of what’s next.
MEET THE PIZZA PROS
Real operators. Real insights. Real obsession with the perfect slice.
“I think everything belongs on a pizza, as long as it tastes good and it’s balanced.”
— Chef Melina Piroso
The Pizza Bandit
“We all like to make the specials, but you’ve got to have the classics.”
— Chef Salvatore Carollo
Calogero’s Old World Italian
“Tavern Style originated as squares of salty pizza that got people to drink more alcohol during the Prohibition Era.”
— Chef Lenny Rago
Panino’s Pizzeria
“For pizza, I always tell everybody you need to punch the person with flavor.”
— Chef Tony DeZutter
Paulie Gee’s