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.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

7 Crazy Ways to Deliver Pizza

When traditional delivery isn't enough, here are a few wacky ways pizza is being delivered around the world.

Glass Nickel Pizza Plans Rebuild after Explosion

A natural gas explosion leveled his pizzeria. Now the owner of Glass Nickel Pizza in Sun Prairie makes plans for the long recovery.

Buddy's Pizza Selling Original Location

Inventor of Detroit-style pizza is selling original location to raise capital for national expansion.

Where to Visit a Pizza Farm

Pizza farms are growing across the Midwest as farmers and consumers continue to embrace the farm-to-table movement.

Decline of Hotel Room Service Offers Opportunity for Pizzerias

As hotels close their room-service restaurants, pizzerias can market directly to hotel guests and tourists.

John Schnatter Resigns from Papa John's Board of Directors

Papa John's company founder submits resignation to board after apologizing for racial slur made during a May conference call.

North American Pizza & Culinary Academy Opens in Chicagoland

Cooking school is the second in the United States offering accreditation as part of the esteemed Scuola Italiana Pizzaioli in Venice, Italy.

Online Freestyle Pizza Tossing Battles Return July 16 to 22

How to participate in the pizza tossing competition that's open to everyone.

Why Straws are Disappearing at Restaurants

Pizzerias across the nation join the movement to eliminate plastic straw waste.

Scientists Try to Prove Why Wood-Burning Ovens are Best

Scientists reveal why they believe cooking pizza in a wood-burning oven is superior to cooking one in an electric oven.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags