{"id":18226,"date":"2023-05-30T14:40:20","date_gmt":"2023-05-30T13:40:20","guid":{"rendered":"https:\/\/www.fairwayfoodservice.com\/?p=16356"},"modified":"2023-10-05T14:21:28","modified_gmt":"2023-10-05T13:21:28","slug":"pizza-expo-2023-hottest-trends-and-innovative-creations","status":"publish","type":"post","link":"https:\/\/insider.thewholesalegroup.co.uk\/articles\/trends\/pizza-expo-2023-hottest-trends-and-innovative-creations\/","title":{"rendered":"Pizza Expo 2023: Hottest Trends and Innovative Creations"},"content":{"rendered":"\n<p><strong>We&#8217;re looking at the latest innovative trends from the Pizza Expo 2023 in Las Vegas, such as the unique bone marrow pizza that attracted a record crowd. Use these fresh and creative ideas to inspire your UK menus.<\/strong><\/p>\n\n\n\n<p>Each year, hundreds of chefs, caterers and pizza fans come together for one of the world&#8217;s biggest Pizza Expos, in Las Vegas. And this year was no different. At the end of March 2023, the International Pizza Expo saw the largest number of enthusiasts in 40 years enjoy three days of everything pizza, from tasting contests to competitions and demonstrations.<\/p>\n\n\n\n<p>The Pizza World Championships certainly got people talking, especially the not-so-traditional recipes, which showcased innovative creations like bone marrow pizza. So, let\u2019s take a look at the hottest trends we saw at the delicious pizza extravaganza and see if we can bring some of them back to the UK and onto our menus!<\/p>\n\n\n\n<div style=\"height:19px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Highlights of Pizza Expo 2023<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The largest number of pizza enthusiasts in 40 years<br><\/li>\n\n\n\n<li>Three days of pizza-related trade show events<br><\/li>\n\n\n\n<li>Tasting contests, competitions, and demonstrations<br><\/li>\n\n\n\n<li>Innovative creations, including bone marrow pizza<br><\/li>\n<\/ul>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">The Pizza Expo World Champ<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/insider.fairwayfoodservice.com\/wp-content\/uploads\/2023\/05\/world-champ.png\" alt=\"\" class=\"wp-image-16384\"\/><\/figure>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><a href=\"https:\/\/www.instagram.com\/550pizzeria\/?hl=en\">Janet Zapata<\/a>, the owner of<a href=\"https:\/\/www.550pizzeria.com\/\"> Laredo\u2019s 550 Pizzeria<\/a>, was crowned the Pizza Expo World Champion for her innovative Chori-Queso Pizza, a combination of chicken with tomato sauce, chorizo, Roma tomatoes, onions and coriander. Zapata embodied Mexican flavours in this stand-out creation.<\/p>\n\n\n\n<div style=\"height:19px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Non-Traditional Pizza Expo World Champ<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/insider.fairwayfoodservice.com\/wp-content\/uploads\/2023\/05\/Non-tradiotional.webp\" alt=\"\" class=\"wp-image-16381\"\/><\/figure>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>This is the highlight of the show, with 90 top competitors hailing from different parts of the world. Some of the top creations came from Joe Carlucci, owner of<a href=\"https:\/\/www.instagram.com\/valentinaspizzeria\/?hl=en\"> Valentine\u2019s Pizzeria<\/a> + Wine Bar, with his mango mascarpone base, with brick cheese, lobster, crab, burrata, mango chutney, garlic butter, lemon juice and parsley; Sarah Boyer from<a href=\"https:\/\/www.instagram.com\/p\/CqdV2j4LpSa\/?hl=en\"> Iron Born Pizza,<\/a> with her Detroit style pizza, topped with mushrooms, bacon and parmesan crisps; Michael Vakeen from<a href=\"https:\/\/www.instagram.com\/p\/Cqd4xv9PbKD\/?hl=en\"> Truly Pizza<\/a>, with quail, green chillies, poblano rajas, local chiltepin spiced Dos Manos Apiaries honey, queso fresco &amp; flor di latte, achiote and chipotle crema.&nbsp;<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Detroit-Style Pizza For The Win&nbsp;<\/h2>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/insider.fairwayfoodservice.com\/wp-content\/uploads\/2023\/05\/Detroit-Style-1.webp\" alt=\"\" class=\"wp-image-16378\"\/><\/figure>\n\n\n\n<div style=\"height:19px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>One of the most popular styles of pizzas at the Expo was the Detroit-style pizza, with cloud-like dough, crispy cheese crust, and (mostly) the distinctive rectangular shape &#8211; although some chefs also made them in a round style.<\/p>\n\n\n\n<p>Some of the best Detroit pizza creations came from<a href=\"https:\/\/www.instagram.com\/p\/CqfylKMjKOU\/?hl=en\"> The Edge Thick Square Pizza,<\/a> with its honey, garlic, sriracha chicken pizza;<a href=\"https:\/\/www.instagram.com\/p\/Crvmi9VujYz\/?hl=en\"> Eddie Staleski<\/a> with his Poolish dough pizza, sesame seed bottom, frico crust, cheddar, provolone, mild sausage with tomato sauce, basil pesto, goats cheese, peppadew peppers, garlic oil and pepperoni roses.&nbsp;<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Baked Then Fried<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/insider.fairwayfoodservice.com\/wp-content\/uploads\/2023\/05\/bakedthenfried.webp\" alt=\"\" class=\"wp-image-16377\"\/><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>One of the biggest trends to stand out at the Expo was the \u2018baked then fried\u2019 trend, where pizza bases are baked or steamed first, then deep fried, before being topped and flashed in the oven. The result is a super crispy, light dough, which is more like a flatbread.&nbsp;<\/p>\n\n\n\n<p><a href=\"https:\/\/www.instagram.com\/p\/CqfZuGkA-Cj\/?hl=en\">Francesco Martucc<\/a>i, from Italy, caught people\u2019s eyes with his fried base, topped with roasted cherry tomatoes, capers, olives, oregano, garlic and anchovies. As did<a href=\"https:\/\/www.instagram.com\/p\/Clmsr8NJzl_\/?hl=en\"> Casa Pizzeria<\/a>, with The Montanara, their name for the deep-fried pizza base, which is then topped with a variety of ingredients.&nbsp;<\/p>\n\n\n\n<div style=\"height:19px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Pizza Party<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/insider.fairwayfoodservice.com\/wp-content\/uploads\/2023\/05\/pizzaparty.webp\" alt=\"\" class=\"wp-image-16383\"\/><\/figure>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Bottomless Pizza? We\u2019re in!<a href=\"https:\/\/sliceouthunger.org\/\"> Slice Out Hunger<\/a>, a food insecurity charity in America, hosted a pizza party with 20+ pizza makers all making a constant flow of pizzas, all using Ooni ovens to cook them. Guests paid $45 for unlimited pizza and the proceeds went towards the charity\u2019s relief efforts.&nbsp;<\/p>\n\n\n\n<p>If you have a pizza oven in your restaurant, unlimited pizza can be a great way to excite customers and get new ones through the doors. Perfectly timed with summer coming too, there\u2019s little better than a pub garden and unlimited pizza\u2026<\/p>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Movers &amp; Shakers<\/h2>\n\n\n\n<div style=\"height:19px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/insider.fairwayfoodservice.com\/wp-content\/uploads\/2023\/05\/movers.webp\" alt=\"\" class=\"wp-image-16380\"\/><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Proceeding the Pizza Expo was an awards ceremony, with 100 people commended for \u2018moving and shaking\u2019 up the industry. Amongst the 100, the stand out winners were:<a href=\"https:\/\/azzippizza.com\/\"> Azzip Pizza,<\/a> top menu innovator with creative limited-time offerings and a Pizza of the Month Club;<a href=\"https:\/\/acfp.com\/home\"> Anthony\u2019s Coal Fired Pizza &amp; Wings,<\/a> top tech innovator with AI-generated voice ordering system;<a href=\"https:\/\/www.marcos.com\/\"> Marco\u2019s Pizza,<\/a> the top growth brand, achieving $1 billion in sales and launching the Marco\u2019s Pizza Foundation to empower franchisees and team members;<a href=\"https:\/\/slicehouse.com\/\"> Slice House by Tony Gemignani,<\/a> the top emerging brand, focusing on New York-style thin-crust pizza with 50 units in operation or development in its first year;<a href=\"https:\/\/www.instagram.com\/p\/CrBs5zRu6Pn\/?hl=en\"> Wizard of ZA,<\/a> was recognised for having waitlists stretching over several months to taste their pepperoni Detroit Pizza, and crowned one of the \u2018Top 10 Emerging Brands\u2019 in the country.&nbsp;<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Get Stuck In<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>People enjoy experiences, and whether that\u2019s being a guest at your restaurant or taking part in an event, at the end of the day, it\u2019s the experience they\u2019ll remember the most. The Pizza Expo had plenty of opportunities for guests to get stuck in with a selection of masterclasses. World-class pizza chefs like Tony Gemignani and Massimiliano showed off their pizzas and guided attendees through the steps with a cooking class.&nbsp;<\/p>\n\n\n\n<p>Whether it\u2019s a pizza-making class or something else, take the customer experience to the next level and think about how you could host a \u2018hands-on\u2019 exhibitor workshop experience for your customers.<\/p>\n\n\n\n\n\n<h2 class=\"wp-block-heading\"><\/h2>\n\n\n\n\n\n<p>Why not get started with our selected products:<\/p>\n\n\n\n\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;re looking at the latest innovative trends from the Pizza Expo 2023 in Las Vegas, such as the unique bone marrow pizza that attracted a record crowd. Use these fresh and creative ideas to inspire your UK menus. Each year, hundreds of chefs, caterers and pizza fans come together for one of the world&#8217;s biggest [&hellip;]<\/p>\n","protected":false},"author":571,"featured_media":18769,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[386,503],"tags":[545,561,567],"keydate":[654,665],"member-selection":[],"supplier_sponsor":[],"class_list":["post-18226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-trends","tag-italian","tag-light-bites","tag-menu-planning","keydate-cheese-pizza-day","keydate-international-beer-pizza-day"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pizza Expo 2023: Hottest Trends and Innovative Creations - The Wholesale Group - Chefs&#039; Insider<\/title>\n<meta name=\"description\" content=\"Get inspired by the latest innovative 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