Education, Networking and Shopping Opportunities at the International Pizza Expo
With more than 500 exhibitors, three juried contests and 80 education demos, seminars and workshops, International Pizza Expo 2026 is set to be the biggest and best in the event’s 42-year history. Newcomers to Pizza Expo often are amazed by the exhibit floor size and caliber of attendees. But to make the most of this once-a-year event, becoming familiar with the schedule and Expo exhibitors’ offerings will help pizzeria owners prioritize where to spend time.
Jeremy White, brand director of the Emerald Expositions Food Group that includes Pizza Expo and Pizza Today, says attendees who get the most out of the event bring a group of trusted employees and have a plan to tackle everything from the show floor to the seminars and contests. “You need to come in with a game plan, and you need to bring a group of people with you, because you cannot be in two places at once,” White says, adding that two or three seminars that could be most helpful to a business might occur at the same time. The workaround: divide and conquer. “Go in knowing what your priorities are, what you want to accomplish.”
Photo by Pizza Expo
Education Schedule
When creating the schedule of demos, education seminars and workshops, White filters potential content through this lens: What will provide pizzeria owners with the information they need to run their businesses more profitably and efficiently? What topics are most relevant today? Who can best present this information? Ultimately, White says he is looking for a dynamic speaker who knows the material inside and out.
This year, he is excited to welcome several new speakers to the Pizza Expo family, such as culinary instructor and product developer Dr. Junnie Lai, who will share how to apply culinary trends and global flavors to U.S. pizzerias. Lai’s background in food product development spans multiple decades and continents. She served as new product development chef for Domino’s Pizza in Malaysia and Singapore, increasing sales there by 20% while reducing food costs by 10%.
With a Michelin star and a James Beard Award under his belt, chef Wylie Dufresne is not your average Pizza Expo keynote speaker. The celebrated chef has another credit to his name: partner at Stretch Pizza in New York City. Dufresne famously leans on the science of taste when creating menus, and his three-location pizzeria marries traditional New York-style pies with innovative flavors such as pork al pastor with whipped pineapple ricotta and salsa verde.
“He’s a dynamic speaker, he really brings energy and a wealth of knowledge,” says White, adding that attendees gave Dufresne five stars for his seminar at Pizza Expo 2025. “The room was absolutely packed.”
Dufresne also will lead a session called “The Science of Deliciousness” on the afternoon of Wednesday, March 25, when he’ll reveal what flavors, textures and scents most appeal to diners and how he controls these variables at Stretch to turn the city’s most beloved food into something extraordinary.
“Pizza Buddha” Alastair Hannmann’s demonstration about oven management will offer tips and techniques for achieving product consistency regardless of pizza style. His workshop, “Offering Multiple Regional Styles,” will address kitchen and operational techniques involved when adding new styles to an existing menu, such as dough management and ways to streamline production.
Angela Campanella, director of food and beverage at Ohio-based Boom’s Pizza and another newcomer to the Pizza Expo stage, will share her strategy for making craft cocktails easy and accessible – even for staffers at locations without wet bar. Her seminar promises to take the complexity out of craft cocktail service using tips such as batch production for “store-and-pour” service.
Pizza Today Village
The staff of Pizza Today has always looked at Pizza Expo as one week per year when the magazine comes to life. This March, show attendees will be able to experience the magic in real time. “We have a full, complete Pizza Today Village,” White says. “It’s a very large activation, and there’s going to be a lot happening.”
In addition to live recordings of The Hot Slice podcast, a merch station and an 80s-inspired lounge area, White has developed a “secret menu” of demonstrations and Q&As with some of your favorite Pizza Today columnists. Why so secret? There is limited seating for each session, so stop by Pizza Today Village (booth 2723) and look for the secret menu each morning. But shhh – don’t tell Jeremy we spilled the beans…
Chances to Win
Need to line your pockets to purchase a new pizza oven during Expo? Say no more! Event organizers have created a Treasure Hunt on the show floor with $1,000 prizes. Registered attendees receive a game card when picking up their badges and simply need to stop by the booths of new exhibitors to get playing cards stamped. Return completed cards to the Pizza Today Village and keep an eye on the official Pizza Expo app to learn when the drawings will happen on Thursday, March 26.
Also in the registration pack, look for the Mega-Bucks Giveaway playing card and make sure to fill it out for a chance at winning $10,000. A drawing for the winner will take place Thursday, March 26, following the Pizza Maker of the Year contest.
Montreal’s Pizzeria No. 900 team mates hoist Mirko D’Agata on their shoulders in celebration of Mirko winning the Pizza Napoletana Division at the International Pizza Challenge during Pizza Expo in Las Vegas. Photo courtesy of Pizzeria No. 900.
International Pizza Challenge
Putting on a conference and trade show for the entire industry gets a liiiiiiitle bit more complicated when competition and 600-degree ovens are involved. But Pizza Expo partner Master Pizza coordinates the International Pizza Challenge with the precision of a Swiss watch.
Hundreds of pizzaioli from around the world compete each year at the Las Vegas Convention Center to see how they stack up against the industry’s top pizza makers. This year, they will compete in categories such as:
- Traditional American Division.
- Non-traditional Division.
- Neapolitan (Marinara, Margherita, Margherita Extra, Margherita VPN).
- Pan Division (Cast Iron, Chicago Deep Dish/Stuffed, Detroit, Grandma/Sicilian, Ohio Valley, Old Forge, Roman and other styles).
- Italian Classica Division.
- World’s Best Cheese Slice.
- Bacio Legacy Non-traditional.
- Pizza Maker of the Year.
Winners receive a trophy and prizes of up to $7,500, depending on the category.
This year, Pizza Expo is introducing the Italian Classica Division for pizza makers who specialize in Neapolitan-style dough cooked in a high-temperature dome oven but don’t adhere to the strict rules for certified Neapolitan pies (think Neo-Neapolitan). In fact, there are no restrictions governing the sauce, cheese, toppings or post-bake finishing ingredients – although competitors have just 12 minutes to make and bake their competition pizzas. Competition spots often sell out quickly; log into the registration portal to see if there is room to compete in your preferred category.
Gelato Festival
For the first time ever, coffee, gelato and pastry exposition SIGEP will debut in the United States during Pizza Expo. The event has a massive turnout in Rimini, Italy, and as a partner of Pizza Expo, SIGEP USA is bringing the Gelato Festival to Las Vegas. Look for the competition area near Pizza Today Village – and don’t forget to bring your sweet tooth!
International Italian Sandwich Competition
Cold hero? Hot panini? All are welcome at the International Italian Sandwich Competition. Although the rules are loose – any bread, roll or bun will qualify – the competition is tight: Only 50 sandwich makers are eligible to win $2,000 and a trophy for their creation judged on taste, execution, creativity, appearance and preparation (sandwiches should be easy to create and commercially viable).
Networking Events
Think you’ve seen it all? Hold my beer. When it comes to the World Pizza Games, no one bats an eye at a grown man hula hooping on a stainless steel chef’s table while tossing three pizza dough balls to the sweet musical stylings of Bon Jovi. Even the biggest cynic cannot help but smile when watching challengers compete in five divisions:
- Freestyle Acrobatic Dough-Tossing
- Fastest Dough
- Largest Dough Stretch
- Fastest Box Folding
- Pizza Triathlon (a combination of Acrobatic Dough-Tossing, Fastest Dough and Fastest Box Folding)
Head to the World Pizza Games area at 5 p.m. on Wednesday, March 25, to witness the Freestyle Acrobatic Dough-Tossing finals while enjoying free food and drinks at the Pizza Games Finals & Block Party.
Some of TikTok’s best-known dough acrobats, Joe and Jacob Bartoli, might even make an appearance on the Secret Menu in Pizza Today Village. We didn’t tell you that, though. …
As much as we love the World Pizza Games – and boy, do we love them – the best part of Pizza Expo is the relationships made and solidified at the show. New to the industry? Don’t miss the New Operator Happy Hour taking place on Monday, March 23. You’ll connect with other industry newcomers to give and receive advice about launching our own pop-up, mobile or brick-and-mortar pizzeria.
Beer & Bull Networking is getting a makeover in 2026 to offer attendees even more relevant advice about kitchen and business operations. Consider some of your own business challenges to get in the right frame of mind to share information with your peers and take home ideas you can put into action at your own pizzeria.
Photo by Pizza Expo
Exhibitors
This year, more than 500 companies are exhibiting at Pizza Expo with the hope of helping U.S. pizzerias achieve their revenue goals. From kitchen ingredients and pans to third-party delivery apps and 3,000-pound pizza ovens, the show floor has everything veteran and newcomer pizzeria operators need to take their businesses to the next level.
Before you land in Las Vegas, consider what equipment, supplies and services you currently are using as well as which ones you would like to improve upon in the coming year. Write everything down and use this list as the basis for your exhibit floor strategy.
“Pizza Expo is a place where, for three days, this industry comes together: suppliers, operators, Pizza Today, everyone. We’re family. It’s a family reunion, and the exhibitors want the attendees to succeed,” White says. “Have a game plan. That’s how you get the most out of Pizza Expo. That’s how – aside from having a really awesome time – you come back home and you make a real difference in your business.”
Official Pizza Expo App
Not sure how you’ll remember all this advice? Available to registered attendees only, the Pizza Expo mobile app is loaded with education schedules, networking events and the opportunity to connect and set meetings with fellow attendees and exhibitors. If you are looking for something specific, search the app for products as varied as Andouille sausage and spiral mixers to learn which exhibitors meet your needs. With more than 500 vendors that cater to the pizza industry, there truly is something for everyone.
Can’t wait to see you in Las Vegas!
KATE LAVIN is the Senior Editor of Pizza Today.
