Thin or thick crust? Simple margarita or fully loaded? Straight up, or dip flight?! Whatever your preference, there's plenty to dive into in our Pizzerias 2026 menu watching report which is live on TrendHub now! And there's lots to tuck into in this year's roundup, as pizza maestros across the globe are elevating their menus, introducing theatre-led dining elements, and refining craftsmanship to stand out in an increasingly competitive market.
Here are three top takeouts from our Pizzerias deep dive:
- Potato power: Potatoes are becoming one of the most versatile ingredients in modern pizzerias, appearing in everything from creamy mashed potato bases to crispy shoestring fries-topped pizzas. Operators are using different textures and formats — roasted, whipped, fried, and shaved — to create indulgent, comfort-led pizzas that feel both familiar and innovative.
- Cutting through tradition: More pizzerias are adopting scissors at the table as part of the dining experience, especially within Neapolitan and contemporary pizza concepts. Beyond practicality for softer crusts, the approach helps retain the craftsmanship and airy structure of the dough without compressing or damaging the crust. It also adds interaction and social-media appeal, turning the simple act of cutting a pizza into an Insta-worthy moment.
- Japanese pinch: Precision dough-handling techniques inspired by Japanese craftsmanship are gaining momentum as texture becomes a key point of differentiation in pizza. The 'Japanese pinch' method uses delicate fingertip shaping to retain air within the dough, producing crusts that are pillowy yet crisp, while maintaining a well-defined structure and a crisp base. This focus on texture and craftsmanship is resonating strongly with consumers seeking premium, artisanal pizza experiences that feel carefully refined.
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