Staying up-to-date with the latest trends is essential to for pizza operators to remain competitive. This year, a variety of pizza styles that are capturing the attention of both operators and customers alike.

“Fifty-five percent of pizzerias are interested in adding an additional style to their menus,” Scott’s Pizza Tours founder Scott Wiener tells the audience during an educational session at Pizza Expo 2025. Wiener’s cites the 2025 Pizza Industry Trends Report, which reflects the growing trend among pizzeria operators to diversify their offerings.

And while differentiation is a positive for any business, Wiener points out that multiplicity is what distinguishes a truly regional pizza style. “When one pizzeria declares that it is doing something so unique that it is a brand-new regional style, I would say, ‘Pump the brakes,’” Wiener says. “This is the kind of thing that makes most sense when it is defined by multiple restaurants doing the same thing.”

Pizza by the Slice

As evidence of this trend, Weiner points to the resurgence of “pizza by the slice.” The business model’s roots might be in New York, but slices are rapidly gaining popularity across the United States. “Pizza by the slice … it’s going all over the place,” Weiner says. This trend is driven in part by an increasing appreciation for pizza as a gourmet meal, rather than a quick bite. The evolution of slice shops – adopting modern and clean aesthetics akin to coffee shops – also is propelling this trend further. “They’re changing their look. … Now they’re kind of starting to look like coffee shops,” Weiner noted, pointing to the shift from the gritty, retro vibe of traditional slice shops.

Detroit-style Pizza

Another significant trend Weiner identifies is the rise of square pizzas – particularly Detroit style. He explains the unique features of Detroit style – such as its characteristic burnt cheese edge, or “frico,” which results from using a taller pan, where toppings extend all the way to the edge – are what set it apart as a style unto itself.

“The toppings can go all the way to the edge because they’re not using a shallow pan, they’re using a much thicker pan,” Weiner explains. He also links the style to Detroit’s industrial heritage. “Gus Guerra … was using the same type of pan to bake the pizza that they would use in the factory for storing hardware,” Weiner adds.

Yet Detroit style is gaining popularity with pizza fans far beyond Motor City. Learn how to make your own using tips from our Detroit-style pizza guide.

Tavern-style Pizza

Tavern-style pizza, known for its thin, crispy crust and square-cut slices, also is experiencing a surge in popularity. Weiner describes the style as “thin, crunchy, round pie cut into squares,” and noted its Midwestern origins. According to Wiener, Google Trends data supports that there’s increased consumer interest in tavern-style pies.

“We know that it’s a big push right now because we see big chains doing it. And when the big chains are doing it, then you know that it’s really at a buzzing level,” Wiener says. “It also is at the risk of not being so much a trend and being more of a fad.”

New Haven-style Pizza

Similarly, New Haven-style pizza is gaining momentum, celebrated for its distinct characteristics such as being “thinner, denser, crispier, crunchier,” according to Wiener. The rise of this style is partly fueled by the expansion of iconic New Haven pizzerias such as Frank Pepe’s and Sally’s, as well as a concerted effort by local advocates to promote Connecticut as a pizza destination.

Wiener also cites New Haven natives who are opening pizzerias specializing in the style in major food destinations such as Chicago, Los Angeles and London as playing a role in this style’s trending popularity. “Within the past two years, London has become obsessed with New Haven style. … That makes it a stronger case for regional style.”

Neapolitan-inspired Pizzas

Finally, Weiner says Neapolitan-inspired pizzas – or NEO-Neapolitan pizzas – blend traditional elements with modern innovations. He says the original elements of pizza “resonate” with today’s consumers by highlighting a broader movement toward customization and creativity in pizza making, allowing operators to experiment with unique ingredients and techniques while maintaining a connection to classic styles.

Weiner says today’s pizza landscape is in “interesting mode. … It’s the mode of pizzas that maybe have elements that resemble known styles.” Adapting to trending pizza styles can be a game-changer for pizzeria owners looking to offer pizza by the slice or diving into the traditional yet innovative world of Neapolitan-inspired pizzas. By investing in the dynamic nature of pizza, pizzerias can ensure they remain a beloved staple in the ever-competitive food industry.

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New York, New York, it’s a helluva town! I recently attended a conference for the hospitality industry, and one of the questions I heard was, “What is New York cuisine?” Of course, there were a multitude of answers that included every culture that ultimately pinned New York cuisine as a melting pot.

All of this is true. But if you were to ask anyone on the street, “What’s the first food you think of when you think of New York?” I’m betting the answer would most likely be PIZZA – and a slice at that. How do you define New York pizza? This question for the ages is continuously evolving.

Pizza in New York is so varied. Just like New York cuisine is a blend of different cultures, New York is a city where you can find almost every type of pizza from thin and crispy to soft and pillowy to every pan style you can think of and everything in between.

But the New York slice is one that defines the New York pizza scene.

Even the slice is extremely varied. For the “old-school” slice that is cheap and quick, you’ll find recipes that contain lower hydrations in the mid- to high-50 percentiles and flours that range in protein contents but hover around 13.5-14.5 percent. When talking about New York style pizza, the flour I most commonly hear about is always the bromated variety. It is a high-protein, high-gluten flour; bromate is an additive that helps soften the dough, which makes it easy to stretch. Bromate is outlawed in some states because it has been found to cause cancer in certain quantities. If you are looking for it, be advised to check the bags.

If you talk to some of the old-school pizza shops, they might mention using eggs or milk in their pizza dough, but it is not a common practice these days – especially since the cost of dairy and eggs has risen so much recently. Since classic New York pizza is cooked in a gas deck oven, we are looking at lower cook temperatures. Some doughs may have a small amount of sugar added, but not all pizzerias use it. Flour naturally has some sugar present, so it isn’t always needed as an additional ingredient. Oil is another ingredient you may or may not hear about being used, as it is an additional cost that isn’t always needed. Remember, a lot of OG pizzerias started in New York came from bread backgrounds, so original recipes are going to carry certain similarities to bread, which normally do not contain fats, aside from focaccia.

For the toppings, ingredients normally are simple and to the point. A slice of plain (aka plain cheese) is probably ordered most frequently, and it hits the spot every time.

For the “new-school” slice, I’m seeing blended flours

– small percentages of fresh milled flour – various kinds of mozzarella and cheeses, and ingredients that would be considered a little more outside the box, showing the influence of different cultures. Dough recipes are evolving with higher hydrations, inclusion of preferments and the blending of techniques that come from bread but also blending different pizza styles to create new hybrids.

With the advancement of oven technology, electric ovens have really taken off in the pizza scene. Nowadays, it is common to find an electric oven in a slice shop, whether alongside a gas oven or by itself. Electric ovens can reach higher temperatures and even have steam capability, which has really changed the game for pizza. Ultimately, whether “old school” or “new school,” the quintessential triangular slice should be folded when eaten and crack but not break.

Today’s New York slice is not solely triangular. Although this is the slice most associated with New York pizza, let us not forget about the square. Squares always have been found in New York, and you can find them at places like Prince Street for the old school and Mama’s Too for the new-school Sicilian square slice. You also may find it named sfincione, but this is specific to the toppings, which include tomato, breadcrumbs, anchovies and pecorino cheese. Delicious!

At the end of the day, I am a proud Bay Area Californian who’s been making pizza for almost 20 years. I am not a New Yorker, nor would I ever claim to be. If you want to know the nitty gritty, I recommend reaching out to someone like Scott Wiener, owner of Scott’s Pizza Tours, who can literally school you on the history and evolution of pizza in New York. Bring a notebook!

Here is an Old-school New York Pizza Dough Formula:

100% high-protein, high-gluten flour

55%-58% water

0.25% instant yeast

2% salt

1%-2% olive oil

Here is a New School New York Pizza Dough Formula:

100% flour

10%-20% Biga or Poolish starter

65%-68% water

0.05% instant yeast

2% oil

2%-2.5% salt

Laura Meyer is the owner of Pizzeria da Laura in Berkeley, California.

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I get questions about this all the time. Can it be an 18-inch cut into six slices? Or should it be a 20-inch cut into eight slices? Maybe even a 22-inch cut into four slices? I asked a few of our industry heavyweights and here is what they had to say.

Salvatore Vitale
Joe’s Pizza, New York City, NY

This place is legendary in our industry. Many operators around the world look at Joe’s as the example of true New York-style pizza. I sat down with Salvatore Vitale.

Q: When did Joe’s open and when did you start working there?

A: My grandfather started in 1975. I have been going and helping since I could remember. I’m 32 and started full time at 17. But I worked weekends since way before that.

Q: What size are your whole, round, slice pies — and how many slices are they cut into?

A: Our house is 21 inches with eight slices each.

Q: What do you hate when you go into other slice concepts or see what other concepts are doing?

A: Pineapple on pizza. My grandfather would smack me upside the head just for thinking about it.

John Arena
Metro Pizza, Las Vegas, Nevada

John is a pizza industry guru, New York native, pizzaiolo, consultant and contributor to Pizza Today.

Q: When did you get into the pizza business?

A: I started making pizzas professionally in 1967.

Q: What size are your whole, round, slice pies —  how many slices are they cut into?

A: When I started a large pizza was 16 inches. Our current slice size is 18 inches, cut into six or eight slices depending on location.

Q: What would you call the standard New York-sized slice?

A: Today standard is 18 to 20 inches.

A: What other sizes do you see in NY?

Q: In the old days most places that sold slices made one size. If you needed more or less you could order slices. The no-slice places, including bars and restaurants that served pizza, would often have a 12- or 14-inch available.

Scott Weiner
Scott’s Pizza Tours
New York City, NY

Pizza Today’s “Man on the Street”, Scott is an all-around pizza enthusiast. This New Jersey native celebrates all things pizza.

Q: When did you get into the pizza industry and what is your occupation?

A: I officially entered the pizza industry when I launched my company, Scott’s Pizza Tours, in April 2008. I currently run Scott’s Pizza Tours, a tour company featuring over 50 independent pizzerias in NYC. I also run the nonprofit Slice Out Hunger, which funds hunger relief organizations through events and campaigns at pizzerias around the U.S.

Q: What would you call the standard NY size slice?

A: A standard NYC pie is 18 to 20 inches round (and) cut into 8 slices.

Q: What do you hate when you go into slice concepts or see what other concepts are doing?

A: Not much hate, but it’s not typical New York to have a thick triangle slice or one that isn’t foldable. Heat lamps are not legit. There has to be a cheese slice. Pepperoni is NOT the default in NYC. I think that’s about it.”

Thanks to these three for sharing their experiences on NY slices. At my Slice Houses, I prefer a 20-inch cut into six slices. I like my slices a little bigger. As for pet peeves, adding pepperoni and cheese on top of a slice that’s already been cooked and then reheating it for a minute is a no-no for me.

RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento.  Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos. If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. Send questions via Twitter @PizzaToday, Facebook (search: Pizza Today) or e-mail  jwhite@www.pizzatoday.com and we’ll pass the best ones on to Tony.

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