Regional Pizza Styles Continue to Grow in Popularity

As consumers continue to experiment with flavors, pizzerias offer styles of pizza beyond the local favorite.



Pizzaiolo Ryan Goodwin influenced the development of the California style of pizza during his days at Zero Zero in San Francisco.

Zero Zero

In April of this year, PMQ reported on a study conducted by Technomic that revealed a consumer shift toward different pizza styles and crusts.

The movement is not slowing down, as we continue to see more news coverage of pizza styles (this Thrillist article labels 29 styles).

Here at PMQ, we've been tracking the trend for years. We've seen regional pizzas, such as Detroit Style, win international pizza competitions normally won by traditional styles, and we continue to see new pizzerias open and serve styles not typical of their region.

As pizza styles continue to spread via franchising and other means, pizza schools are opening to train new and existing pizzaiolos in these pizza styles. 

In fact, in each issue of PMQ this year, we've been exploring and expanding upon a different pizza style in an effort to spread additional information to pizzeria operators who are interested in meeting the demand.

If you've missed any of the pizza style stories, click the links below to catch up. 

June/July - California-Style Pizza

May - Ohio Valley-Style Pizza

April - Gluten-Free Pizza

March - St. Louis-Style Pizza

Jan/Feb - D.C. Jumbo Slice

What style of pizza do you serve in your pizzeria? Let us know in the comments below.

 

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