Takeaways from Pizza Expo

The International Pizza Expo wrapped up its run last week in Las Vegas. There were some new trends to get excited about.

Pizza brand managers Logan Kumm and Daniel Moore highlighted emerging trends including:

Spicy flavors gaining popularity among Gen-Z and Millennials, featuring ingredients like chili crisp and Calabrian peppers

Hot honey's growing prominence, showcased in their new FONTANINI® Hot Honey Sliced Sausage

Rising demand for regional pizza varieties including Detroit-style, 'Grandma' style, and tavern pies

Mortadella's emergence as a trending pizza topping, inspired by fine dining trends

Comfort food crossovers incorporating classic dishes like Reubens and familiar ingredients

"More and more establishments these days are adding an extra kick to their pies," Kumm said. "We're seeing a lot of drive among Gen-Z and Millennials who are really liking those spicy flavors." These fiery additions — think crunchy, garlicky chili crisp drizzled over mozzarella, or the smoky bite of Calabrian peppers — bring layers of flavor and intrigue to every slice.

Hot Honey's Sweet Sting

Hot honey is buzzing louder than ever, and it's no passing fad. "It's the ultimate balance of sweet and heat," Kumm said. This flavor clash is sparking obsession and turning ordinary slices into something unforgettable. It's even presenting itself in product form. "We were thrilled to introduce FONTANINI® Hot Honey Sliced Sausage at Pizza Expo this week," Kumm said. "Hot honey is a trend that's been around for a while, and we just knew we had to be a part of it, because it's not going away."

Regional Roots Run Deep

Pizza's regional renaissance is in full swing, with varieties like Detroit-style, "Grandma" style and tavern pies entering the spotlight. "These aren't just recipes, they're stories," Moore said. Detroit-style pizza, with its thick, caramelized edges, is a canvas for toppings of all forms and flavors. Grandma-style pizza channels old-school New York vibes — thin, crispy and cut into squares. Tavern-style, the Midwest's thin, crunchy darling, is another increasingly popular style. "Pizza lovers are exploring these regional varieties more than ever before," Moore said.