December 2025

Published: November 24, 2025Kate Lavin

Read the December 2025 Issue of Pizza Today Magazine

It’s the moment you’ve been waiting for all year! The 2026 Pizzeria Industry Trends Report is finally here, and there is disruption on the Top 10 list of most popular pizza styles. Find out what toppings made the cut, along with how consumer confidence and marketing trends will shape your business in the coming year. Plus, learn how to deal with prickly customers, adopt pizza styles from across the world and fall in love with your business numbers. This issue is full of data-based insights you won’t want to miss.

Check out the full Digital Edition – Pizza Today December 2025.

Topics Industry News

2026 Pizza Industry Trends Report

Pizza Trends & Insights to Watch in 2026 Each year, we take a critical look at what’s happening in pizzerias across the U.S. from pizza trends, labor market insights, marketing trends, technology and a 2026 pizza industry forecast. We combed th...

Topics Industry News

The Commitment Continues | Commentary

I’ve spent over 22 years in journalism and have been honored to serve 14 of those in the pizza industry. When I walked into Jeremy White’s office to interview for an associate editor position at Pizza Today in February 2011, I knew I had encounte...

Topics People & Pizzerias

Best Slope Pizza, Hotchkiss, Colorado | A Conversation

Conversation With Brandt Bishop of Best Slope Pizza Concept: We’re a mobile Neapolitan pizzeria. We are willing to come virtually anywhere, and I’ve built out some different setups where we can set up under a tent. Soon, I’ll have a pizza trail...

Topics Employee Management Finance & Growth Operations

Who’s the Boss? | Mike’s Monthly Tip

Define Restaurant Roles to Unlock Real Revenue I’ve seen it again and again. A restaurant struggling not because the food’s off, not because labor is a mess, but because nobody knows who’s in charge. I’m not talking about the person on the le...

Topics People & Pizzerias

St. George Pizza, Warren Maine | Destinations

St. George Pizza is a neighborhood pizza parlor in Warren, Maine, serving New York-style Sicilian square pies alongside craft beverages and soft serve. Operator Megs Senk says she was drawn to the style because “it’s the kind of food that feels c...

Topics Pizzas

A Spanish Delight | On Deck

We have talked about pizza as an edible canvas, but I am reminded of it every day. Decorate your work of art the way you like. This month’s once-blank canvas is a great example. I took familiar Spanish flavors and dressed a delicious bite that tran...

Topics Dough

Dough of a Different Color | Knead to Know

How to Work With Trending Inclusions in Pizza Dough So you’ve finally mastered your dough recipe and now you want to jump outside of the box and kick it up a notch. There are a lot of creative ways to have fun with your dough, just like the bread w...

Topics Menu Development Pizzas

Specialty Pizzas: A Global Guide to Unique Flavors

Exploring the exciting world of international specialty pizzas | Global Meltdown It was 10:30 a.m. at the Athens Farmers Market when I gave a young couple a few small samples of the Barbari e Za’atar I had baked the previous night. As I handed them...

Topics Pizzas

Kiymali Pide

Get the Turkish pide pizza recipe This canoe-shaped, Turkish-style pizza harnesses the savory flavors of lamb and beef seasoned with roasted onion, seven spice, pomegranate molasses, Jibneh Arabieh, Nabulsi and mint. For the meat filling Print Kiymal...

Topics Menu Development Pizzas

Specialty Pizzas to Spice Up your Menu

Unconventional Pizza Toppings | Outside the (Pizza) Box Pizza makers increasingly are being celebrated for signature pies created with unconventional ingredients. For some pizzerias, unique pies are part of the overall concept. In others, non-traditi...

Topics Pizzas

Candied Bacon and Peppered Squash

Print Candied Bacon and Peppered Squash Author: Audrey Kelly Recipe type: Pizzas Ingredients 2 dough balls, 450 grams each 300 grams mozzarella 10 slices bacon (about 300 grams) 150 grams brown sugar 7 grams black pepper, divided 1.5...

Topics Finance & Growth Operations

Falling in Love with Your Numbers

Use data to identify and highlight your most profitable offerings As a self-proclaimed creative and the visionary of my business, I’ve often said, “I am not a numbers girl!” or “I am not great at math.” But as I’ve become more free from t...

Topics Pizzas

Create LTOs From Existing Products | Building Blocks

Create Limited Time Offers From Existing Products Creating meaningful Limited Time Offers (LTOs) can help you stand out in a very competitive market. The big corporations always are looking for the next big special, such as the McRib or the Double De...

Topics Employee Management Operations

Why the ‘Customer is King’ Mantra Is Fading

Changing Customer Service Dynamic During the COVID-19 pandemic, a period marked by widespread staffing shortages and increased stress on the hospitality sector, the restaurant industry devoted significant attention to employee well-being and respectf...

Topics Operations

How to Deal with Challenging or Disruptive Patrons

When Pizzerias and Prickly Customers Collide Any pizzeria owner who’s been in the game a while can share a story or two about difficult customers. Such patrons are an unfortunate reality of the hospitality landscape. According to a 2025 survey of 2...

Topics Finance & Growth

Creating a Restaurant Succession Plan That Works

Start preparing for the next chapter of your pizzeria Linda Connolly always knew that her son, Will, would one day take over Linda’s New York Pizza in Rochester. The change of hands started slowly in 2015, but when Linda had a knee surgery schedule...

Topics Event News

School’s In Session | Pizza Expo Spotlight

March 24-26, 2026 – Las Vegas Convention Center To succeed in today’s fiercely competitive marketplace, you need access to all the latest trends, strategies and product innovations. Designed for pizzeria owners and operators, the International Pi...

December 2025

Read the December 2025 Issue of Pizza Today Magazine

2026 Pizza Industry Trends Report

The Commitment Continues | Commentary

Best Slope Pizza, Hotchkiss, Colorado | A Conversation

Who’s the Boss? | Mike’s Monthly Tip

St. George Pizza, Warren Maine | Destinations

A Spanish Delight | On Deck

Dough of a Different Color | Knead to Know

Specialty Pizzas: A Global Guide to Unique Flavors

Kiymali Pide

Specialty Pizzas to Spice Up your Menu

Candied Bacon and Peppered Squash

Falling in Love with Your Numbers

Create LTOs From Existing Products | Building Blocks

Why the ‘Customer is King’ Mantra Is Fading

How to Deal with Challenging or Disruptive Patrons

Creating a Restaurant Succession Plan That Works

School’s In Session | Pizza Expo Spotlight

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