LAS VEGAS — Sin City temporarily became the capital of pizza as it hosted the 2026 International Pizza Expo.
The sauce and dough trade show, running March 24 to March 26, brought together pizza suppliers, vendors, and pizza restaurant owners from around the world. The event’s 42nd edition included a keynote speech by Michelin-starred chef Wylie Dufresne of Stretch Pizza in New York City, instructional sessions on the business and culinary sides of a restaurant, and the International Pizza Challenge and World Pizza Games.
“It’s a great opportunity to network, get people together and learn a lot about the latest trends,” Jeff Malchoff, director of sales, Regional Commercial Chains at Rich Products Corporation, told USA TODAY at the Las Vegas expo.
Here’s what to know about what could be coming to your local pizzeria from the International Pizza Expo, an Emerald event.
Members of a dough acrobatics team warm up before an exhibition at the 2026 International Pizza Expo in Las Vegas on March 25.
Josh Keown, Pizza Today’s senior creative director, told USA TODAY that the integration of artificial intelligence into the pizza industry is “top of mind” for restaurant owners.
“Ordering systems with AI is going to be huge,” Keown said.
Pizza Today’s “2026 Pizza Industry Trends Report” found that nearly 5% of restaurant owners it surveyed invested in “Artificial Intelligence (AI) Voice or Chat Ordering” in 2025. That figure equaled the percentage of pizza restauranters who invested in “full in-house delivery” but was more than that of survey participants who purchased an automated inventory management system (4.1%).
Keown said that while some chains have seen financial headwinds and store closures, independent pizzerias have been ascendant.
The report estimated that 45% to 60% of the overall pizzeria market is made up of independent restaurants, and the survey indicates that they are in a strong financial position.
“Independent pizzerias represented (in the survey) are affluent, with more than 20% generating annual gross sales of over $2 million and nearly 42% reporting $1 million in sales,” the report noted.
Mamma Anna Trattoria at Coconut Point in Estero, Florida, lists its pizza margherita as a top seller.
For consumers, trends in the pizza sector are following those of the food industry.
The Pizza Today report noted that demand for meat toppings has increased due to the “protein craze” and that chorizo and brisket are new toppings that pizzeria owners are likely to try on pies this year.
“Meat has made a huge comeback,” Keown said.
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Both Keown and the report said that hot honey is also gaining ground as a topping, along with other spicy additions like Calabrian chiles.