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Pizza Trends of 2011

Meredith Smith 15 comments

As we edge closer to 2012, taking stock of the past year and the trends that were help to orient us in the ever-evolving pizza landscape. If there is one thing that I learned in 2011 it is to look to the home kitchens of Slice'rs for what's really taking hold. It isn't always some innovative new way to rework the cheese, sauce, and dough combo, but rather giving new life to tried and true styles and varieties, and in doing so, introducing folks coming from many different pizza backgrounds to pizzas that are totally new to them. Here are some of the trends we've noticed in the past year, and a look at possible trends to come. More

Trending: Hot Soppressata Is the New Pepperoni

Adam Kuban 31 comments

[Photograph: Adam Kuban] Who's Using It Fornino, Williamsburg, Brooklyn Ken's Artisan Pizza, Portland, Oregon Roberta's, Bushwick, Brooklyn Lolita, Cleveland Motorino, Brooklyn/Manhattan Il Cane Rosso, Dallas La Piazza al Forno, Glendale, Arizona Emilia's Pizzeria,* Berkeley, California I'm calling it: Hot soppressata is fast becoming the it topping among serious pizzamakers. Why do I say this? Peep the places at right that feature it as an option. (In an earlier draft of this post, I had Philadelphia's Pizzeria Stella on the list, but the options seems to have dropped off its pre-opening working-draft menu.) It took backyard-pizzamaker-turned-soon-to-be-pro Pauile Gee to call... More

Coal-Fired Ovens Hot New Trend in Pizza World

Adam Kuban 19 comments

If you attended my Year in Pizza talk in early January, you know that 2008 saw a surge in the number of pizzerias using coal-fired ovens in the U.S. Since November 2007, Slice has kept a map of coal-oven pizzerias in the U.S., and in that time we've added countless new coalers. Not only has the rapidly increasing number of new coal pizzerias surprised us but where they're located has been interesting as well. Click through the jump for before-and-after maps.... More

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