International Pizza Challenge 2025 Trend Predictions from Pizza Expo’s world-class pizza competition emcee John Gutekanst

“The most important part begins even before you put your hand on your sword.”

Matsura Seizan, Famed Japanese Swordsman 1760-1841

It was 2018, at the International Pizza Challenge in Las Vegas, that Lenny and Gino Ragu of Panino’s Pizzeria of Chicago presented a thin-crust, tavern style pizza to the judges. This pizza had been designed years ago by their uncles, who owned the tavern. I had never seen this type of micro-regional pizza style in competition, but the charred crust was adorned with a perfect ratio of sausage, pepperoni and bacon. Small dollops of mozzarella and the drizzle of house-made barbeque sauce made it look delicious. Lenny and Gino Ragu were trailblazers, but didn’t win. As I fast-forward to “the now,” not only is this style trending across the country, but the Ragus have also won many competitions with it.

Sound Bite: The Sounds of the Pizza Competition

“A pizza must awaken the senses to stand out in competition. Be a chef and hit the judges with some fabulous color and flavor  –  but most importantly, follow the rules,” says Domenico Crolla, chef, entrepreneur and IPC judge.

As you wander into the heart of this year’s International Pizza Expo, you’ll probably hear a mash-up of noises sounding like a rodeo, a Green Day concert and a Formula 1 race, all in unison. This is the excitement of the International Pizza Challenge and, along with the demonstrations, is at the creative core of the show. With over 600 challengers, it is an amazing competition, filled with seriousness, fun, camaraderie and delicious pizza tastings for the spectators. In this pizza competition, there are no business worries, no late employees, broken equipment, gruff customers or bad plumbing. It’s just you and the beating heart of your restaurant  –  the pizza.

Formula Win: Helpful Hints for International Pizza Challenge Competitors

“A good judge will ignore their personal likes and dislikes. Their task is to be as knowledgeable as possible about different styles and their defining characteristics and common flaws. It’s really an exercise in objectivity,” says Scott Wiener, owner of Scott’s Pizza Tours and founder of Slice Out Hunger.

Each year, I see the two types of competitors. One prepared and the other unprepared. Just like the swordsman of ancient Japan, the preparedness is the most important part of any pizza competition. This year, Scott Wiener says that the pizza judging emphasis is on traditions, innovation, flavor and technique. Each contestant and judge will be afforded the best parameters and information to alleviate any questions, hesitations and stumbling blocks. Here are some helpful hints to bring you closer to the winner’s circle in Las Vegas:

1. Bring an assistant that can help you and not hover over you with stupid comments while you make your pizza.
2. Bring your own dough or have a solid plan for both the mixer and the flour to be waiting for you at the Expo. Always have back-up dough, flour, yeast and salt.
3. Bring all the utensils you will need to make your pie with sanitation in mind. Plan locations of butcher shops, grocery stores or even cheese mongers within taxi or ride-share distance.
4. If you are flying in with dough and refrigerated toppings, do not use ice made from water for the flight. Ice is too heavy and will melt too easily, flooding your (possibly upside down) cooler in the cargo hold of a plane.
5. Register early and bring your toppings and dough immediately to the show competition floor where there are plenty of refrigerators. Always attend the pre-competition informational meetings. This could mean the difference between victory and disqualification.
6. If you are competing in a rules-based competition like the Napoletana division, you may be asked about hydration, salt percentage, how hot you baked it as well as your fermentation time and procedure.
7. Practice on an oven you know. Don’t rush or overcook your pizza. This comes from second guessing yourself and happens a lot.

Making the Cut: Trending Pizza Styles to Look for in 2025

“The best pizzas I’ve seen come from competitors that come early and stay late. They practice baking in the oven they plan to use while fine tuning their recipe. The secret to a great competition pie is a perfect bake and a balanced recipe,” says Jeremy Galvin, president of Master Pizza and IPC lead coordinator.

Some the most edgy trends in the U.S. pizza world have their origins in the International Pizza Challenge. Here are some new trending pizza styles you may see in 2025:

• Square Pies: Scott Wiener says, “Square pies are big now, with Grandma Pizzas leading the way.” Large or long Roman-style Pizza in Teglia, known for its high hydration producing airy alveoli and crisp, pan-baked crust. Detroit pizzas are still big now also.
• Tavern Style Pizzas: This thin-crust pizza is a textural bombshell. The techniques and construction of this pie exhibits how restraint and fewer toppings can still be a major player in a world series of flavor.
• Sourdough, Biga and Poolish Pre-ferments: Digestibility and deep flavors are the hallmark of these crisp and airy pizza crusts. Perfect timing of natural and/or aged direct method doughs, along with cold fermentation and medium-high baking can produce a memorable pizza. These pizzas stand out and are annulated with a cornicione, or crust, sprung with strong and waxy gluten scaffolding and a bark of shiny micro or macro blistering that tends to blow the judges away.
  
• Pizza alla Pala: Originally from Rome, this long, oval or squarish dough is presented into the oven on a pizza peel and baked in an electric oven. Usually topped with fresh ingredients that further highlight the textural complexity of the airy interior/crisp crust.
• New Flours: There are many new flours that pizzerias are trying to distinguish themselves from the herd. This happens in competition and is accepted very well by judges who may or may not tire of the same old dough platforms. The Puglian “Grano Arso,” or burnt grain, mimics the flour made from burnt wheatberries that the peasants of Puglia picked after the fields were fired. There is also the eyebrow-raising black pizza dough made with edible carbonized vegetables and coconuts. There is also the airy “Pinza” pizzas, either round or oval, from the word pinsere, meaning to press. These were originally peasants’ focaccia-type pizzsa made with barley, spelt, and millet. Modern Pinza pizzas are very airy and digestible, made with rice and soy flour mixed with 00 or spelt flours.

Meat your Maker: Topping Trend Predictions at the International Pizza Challenge

“It’s a privilege to have a front row seat to watch the best in the world compete for the right to be called World Champion Pizza Maker,” says Michael P. LaMarca, CEO of Master Pizza and IPC coordinator.

Here are some trending toppings that I expect to see at the International Pizza Challenge:

• House-made charcuterie: This meaty attribute contributes both salt, smoke and a great big dose of umami to any pizza. This great meat manipulation gets warmed up atop a pizza after the oven.
• Pickled Vegetables and fruits: These all offer a sweet or sour juxtaposition to the savory and salty cheeses, oily meats and crunchy greens but also add a fantastic visual for the judges to feast their eyes upon.
• Southwestern sauces: Spicy, cuminy, pepperish and thick, these finishers are bold and add a zing to any pie.
• Mushrooms of all types: The deep umami and meaty texture from mushrooms explode the flavor profiles on pizza, especially with beef, charcuterie, béchamel, Parmigiano and garlic.
• Vegan meats and cheeses: This has become a huge market, as exhibited by our Daiya Pizza Challenge. These different cheeses are both delicious and easily manipulated on pizza.
• Beef: Whether ground or topped as a warm finish, charred, cured or in balls, beef continues to elevate more pizzas now from the old dirt-like frozen beef topping.
• Sweet-spicy jams: Hot honey has opened the door, and many pizza makers are taking sweet-spice to new, and delicious levels. Flavored maple syrup and agave are just waiting in the wings.
• Crunchy finishes: More competitors are using the textural crunch to finish off their pizzas. Nuts, grains, brittle, frico and baked hard cheeses  –  and even dehydrated fruits and vegetables like eggplant and potato skins  –  are likely to be spotted at the IPC.

JOHN GUTEKANST owns Avalanche Pizza in Athens, Ohio.

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