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Top Pizza Trends for 2025

January 15 2025 by Luke Siedow

Pull up a chair as we dig into sizzling pizza trends, insights, and predictions for the new year.

If you’re like us, you’d love a crystal ball to help you see what’s next in the pizza, foodservice, retail, and c-store industries. We’ve got the next best thing with our new report, in which you’ll find the biggest trends and insights for 2025.

Download your free report now and dig into more actionable info below.

1: Pizza to Turn Over a New Leaf

You can expect to see more leafy greens and salad fixings on pizzas soon, with Caesar and Greek salad pizzas leading the trend. Salad pizzas strike a useful balance between comfort food and healthy fare. In other words, customers can enjoy pizza with a lot less guilt.

Salad pizzas to explore for your menu:

  • Caesar: romaine, croutons, lemon, zesty dressing, Parmesan, crispy crust
  • Greek: greens, tomato, cucumber, onion, feta, olives, oregano, herbed crust
  • Grinder: iceberg lettuce, peperoncini, onion, salami, pepperoni, provolone, Italian crust
  • Spring harvest: arugula, pistachios, honey goat cheese, green onion, Neapolitan crust

2: Variety is the Slice of Life

Convenience stores have the power to outperform competitors in so many ways, from pricing and speed of service to variety. At NACS Show, we saw just how c-stores are pushing their approach to variety with a smorgasbord of offerings:

  • Birria tacos
  • Fresh-baked French pastries
  • Customizable pizzas (woo!)
  • “Dirty” sodas (soda with cream, half-and-half, flavored syrups, or fruit juice)
  • Nitro cold brew
  • “Functional” juices (drinks that offer health benefits beyond hydration)

3: Peculiarly Delicious

As we investigate in our full report, pizza toppings will be veering into “wonderfully weird” territory in 2025. We predict that consumers will go wild for unusual toppers like blueberries, bratwurst, peaches, eggplant, and pork belly, just to name a few.

4: That’s Hot

Chili crunch/crisp oil has been at the top of trend lists for a couple years now, but Pizza Today shares how you can approach hot oil in multiple ways to mix up—or mix and match—your menu:

  • Use it as a finishing drizzle for pizza
  • Marinate meats in it, especially chicken
  • Skip the ranch and garlic butter and use chili oil for dipping
  • Use it as a cooking oil

Food Business News has also spotted hot honey gaining traction through retail and foodservice sectors. It’s your time to spice things up.

5: Wood-Fired to Kindle Cravings

Wood-fired baked goods are all the rage, making crusts prepared on a real stone deck a must-have for your pizza offerings.

“The wood-fired craze is transferring into a nation of crazed crispy pizza fans topped with spicy and crispy toppings. The crispier the better!”

–Derek Sanchez, Mia Marco’s Pizza,

Our Wood Fired Crusts are par-baked in a lava stone deck oven for that smoky flavor with robust flavor, natural bubbling, and no additives, preservatives, or conditioners.

wood fired pizza high quality crust

Ready for Seconds?

We’ve got more trends for ya, from private labels driving foot traffic to how pizza is going back to basics. Download your free report now.

Image-PizzaReport2025-Cover

 

Categories: Performance/Quality, Pizza Crust, C-Stores, Restaurants, Entertainment Venues

Luke Siedow

Written by Luke Siedow

Corporate Chef, Alive & Kickin' Pizza Crust
Not only is Luke a trained culinologist, but he has managed a successful pizzeria – and currently owns one! Luke brings value to a number of areas throughout Alive & Kickin’, including sales, culinary, and product showings – experience that makes him able to solve even the trickiest challenges operators face. Luke is also the face of Alive & Kickin’ in many of our demo videos!