The internet is buzzing with amore for pizza, not surprising since Pizza Week 2026 is in full swing.
Here’s a rundown of what’s happening in the world of pizza.
According to Pizza Today, whose 2026 Pizzeria Industry Trends Report dropped in early December, many strong trends from previous years will continue, but there is plenty of room for innovation as consumer needs and preferences evolve.
While the top pizza companies in the US remain Dominos, Pizza Hut, Little Caesar’s, and Papa Johns, independent pizzerias still make up 45-60% of the overall pizzeria market, demonstrating the power of both large chains and independents to set and embrace trends and influence the demand for premium ingredients.
Toppings:
With the seemingly ongoing controversy surrounding whether pineapple belongs atop pizza, who would have predicted the non-traditional toppings trending today? 2026 is ON and hot honey is HERE for it. Sweet heat is apparently here to stay as spice continues to please the modern pizza palate. While pepperoni still sits atop the list of most popular toppings in the US, we’ll see up-and-coming non-traditional toppings like chorizo, figs, pistachio dust, creative ricotta blends, and brisket in 2026.
Styles:
Roman style pizza has finally broken into the top 10 pizza styles in the US. Not surprising, since Pizza al taglio is light and “easy to digest,” which appeals to the health-conscious demographic along with thin and crispy Grandma style pizza, which is also in the top 10 for 2026.
But watch for Detroit style pizza to be the big trendsetter for 2026, along with New York style and Chicago thin.
Independent pizzerias have more creative license, per se, but they aren’t the only ones embracing new trends. Little Caesars this week introduced a Detroit-style menu item ahead of the Super Bowl. Little Caesars’ Slices-N-Stix is half Detroit-style, deep-dish pepperoni pizza and half Italian Cheese Stix. Detroit-style Little Caesars’ pizza-loving football fans rejoice!
Regional Pizzeria Standouts
Last week, National Geographic drew our attention to standout pizzerias outside of New York and Chicago.
Some highlights:
- PARM (Oshkosh, Wisconsin)
- PARM also features as much local fare as possible and their mozzarella is made in house, daily.
- Guantonios Wood Fired in Lodi, CA
- It shouldn’t be so surprising to see a Lodi pizzeria on the radar. After all, Lodi is an up-and-coming wine region nestled squarely in California’s Central Valley, the largest food producing region in the US. Guantonios’ red pies feature hyper-local ingredients, including Stanislaus Alta Cucina tomatoes, harvested just a few miles to the south.
- Pizzeria Bianco
- It’s hard to overstate Chris Bianco’s influence on modern American pizza, with many of today’s top pizzaioli drawing inspiration from his work. At Pizzeria Bianco, his wood-fired pies spotlight the natural sweetness of California tomatoes, especially in the Margherita and his favorite marinara.
Not on Nat Geo’s list, but another California standout: Truly Pizza in Dana Point, CA
With Pizza Royalty John Arena, Chris Decker, and Michael Vakneen as the founding pizzaiolos at this neighborhood pizzeria with partner Donna Baldwin, they have TRULY created destination pizza on the West Coast. Decker is also the author of On Deck, a monthly column in Pizza Today. Check out his “year in pizza” to witness his pizza artistry in twelve craveworthy pies.
Can pizza trends satisfy current health trends?
High-quality, real-food ingredients will appeal to health-conscious consumers in 2026 and this is where pizza SHINES.
If anything is trending in health right now, it’s PROTEIN. Meat-lover’s pizzas continue to fill the need for protein lovers in 2026 and lighter, thinner-crust styles with more meat and veggies per bite cater to the demographic looking to prioritize protein, fiber, and important micronutrients. This is even more important among the growing population of GLP-1 adopters, who must prioritize protein and food quality over quantity. GLP-1 usage is expected to increase even more in March of this year when the semaglutide patent expires, allowing lower-cost generics to enter the market.
According to Food Industry Executive, consumers are showing “clear preferences for high protein and fiber content, low sugar and sodium, and no artificial ingredients.” Translation: High quality foods and ingredients are valued over “diet” and “lite” manufactured fare. This is where pizza shines as quite literally a culinary artist’s pallette for colorful vegetebles, flavorful tomato sauce, quality meats, and cheeses.
But it doesn’t stop at toppings. Doughs are getting downright artisan with longer fermentation and innovative flour blends improving flavor and quality. Extended fermentation also helps break down complex carbohydrates, making them easier to digest, translating to more GI comfort for sensitive and health-focused diners.
BONUS STAT:
According to Pizza Hut’s Second Annual Trends Report, 28% of people would give up alcohol for a year if they could have free pizza every day. Food for thought! Is this an opportunity for a Pizza x Dry January collab?
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