Welcome back to Pizza Roundtable, part of the I Need Pizza Club Network, where we break down the latest pizza news, trends, and stories shaping the pizza world.

This week, Jim Mumford and Anna Crucitt reunite after Pizza Expo to talk competitions, industry shifts, and the future of pizza from Coachella incident to major chain closures.

This week’s top stories and discussions include:

🎡 Coachella Pizza Controversy Goes Viral

Festival-goers report illness tied to overpriced pizza slices. We break down what likely went wrong and why high-volume food operations can fail fast under pressure.

📱 When TikTok Fame Turns Into Harassment

A viral pizza creator gains massive attention but now deals with daily harassment. A deeper look at the risks of visibility in the creator economy.

💸 Tax Day Deals: Smart Marketing or Noise?

From Subway to Krispy Kreme, brands flood the market with promos. Do these campaigns actually convert or just create temporary spikes?

🍯 The Hot Honey Revolution (15 Years Later)

The founder behind hot honey continues to expand its impact. We unpack how a simple flavor innovation became a long-term category shift.

📉 Major Pizza & Restaurant Chain Closures

Hundreds of locations are shutting down across brands. This isn’t just decline, it’s about realignment, efficiency, and changing consumer behavior.

🔥 Blaze Pizza Ranks Top 4 in 2026 Movers & Shakers

Blaze Pizza is back in the spotlight. Can it reclaim its position in a crowded fast-casual market?

Tune in weekly for real insights into what’s shaping the future of pizza.

Hosted on Acast. See acast.com/privacy for more information.

Welcome back to Pizza Roundtable, part of the I Need Pizza Club Network, where we break down the latest pizza news, trends, and stories shaping the pizza world.

This week, Jim Mumford and Anna Crucitt reunite after Pizza Expo to talk competitions, industry shifts, and the future of pizza—from AI-powered kitchens to major chain closures.

This week's highlight:

🍕 Pizza Expo Recap & Competition Winners

Anna shares insights from Pizza Expo, including her gelato demo, standout flavors, and what it’s like being part of the industry at the highest level. Plus, a look at the 2026 International Pizza Challenge winners.

❤️ John Arena Foundation Spotlight

How the pizza community is using culinary therapy to support people with Parkinson’s—and how you can get involved.

🤖 AI in Restaurants: What’s Actually Coming

From predictive prep lists to smarter kitchen systems, we break down how AI could transform restaurant operations—and what still requires a human touch.

🚗 Domino’s Driver Goes Viral

A simple act of customer service turns into a viral moment—and why small gestures still matter in hospitality.

📉 Pizza Hut Closures Explained

Pizza Hut plans to close hundreds of locations. We unpack what this means for the industry, rising costs, and whether mid-tier pizza chains are getting squeezed.

🍕 Detroit Pizza Icon Gets a Comeback

A legendary pizza brand looks to rebuild under new ownership—can it regain its original neighborhood feel?

Hosted on Acast. See acast.com/privacy for more information.

Welcome back to Pizza Roundtable, part of the I Need Pizza Club Network, where every Tuesday at 9:00pm Eastern we break down the latest pizza news, industry trends, and wild stories from around the world of pizza.

This week, Jim Mumford and Anna Crucitt react to some of the most unexpected headlines we’ve seen all year — from reptile toppings to Michelin ambitions to world-record pizza parties.

This week’s stories and discussions include:

This Week’s Top Stories & Debates:

🦎 The World’s First Iguana Pizza?

A Florida pizzeria claims to have created the first-ever iguana pizza. We unpack the legality, the flavor profile (venison + bacon + ranch?), and whether this is culinary innovation or pure marketing stunt.

⭐ Can Papa John’s Win a Michelin Star?

Papa John’s is transforming a Manhattan location into a reservation-only, chef-curated experience in pursuit of Michelin recognition. Is this brilliant marketing, industry ambition, or both?

🍕 Chicago’s Only Pizza on the “Best in the World” List

Millie’s Pizza in Chicago earns a global nod alongside Mama’s Too in NYC. We break down Chicago’s pan style, why it’s different from deep dish, and what it means for independent pizzerias.

🎭 New Haven Attempts a World Record

New Haven is organizing what could become the world’s largest pizza costume party. Yes, really. We discuss whether this is easier than the world’s largest pizza party — and whether we should attempt one ourselves.

🍕 Former Employee Breaks Into Little Caesars… to Make Pizza

A North Carolina man allegedly broke into a Little Caesars — not to steal money, but to make and sell pizzas. We respect the hustle (legally speaking, don’t do this).

If you love pizza culture, business strategy, and the occasional absurd headline, this episode is for you.

Hosted on Acast. See acast.com/privacy for more information.

Welcome back to Pizza Roundtable, part of the I Need Pizza Club Network, where every Tuesday at 9pm Eastern we break down the latest pizza news, trends, and debates shaping the industry.

This week, Jim Mumford and Anna Crucitt dig into home pizza fundamentals, regional pizza styles, frozen pizza innovation, and why some “weird” ideas might actually be smart.

This week’s stories and discussions include:

The 5 Golden Rules for Homemade Pizza

We react to a viral set of home pizza rules from Chef Wylie Dufresne — including long fermentation, cheese placement, pizza steels, and pre-cooked toppings — and break down what actually matters (and what doesn’t) when making pizza at home.

St. Louis–Style Pizza Meets Hot Honey

Imo’s Pizza partners with Mike’s Hot Honey, and we debate whether hot honey might be the perfect counterbalance to St. Louis–style pizza’s sweet sauce and Provel cheese.

Chicago’s Four Pan Pizza Styles Explained

Deep dish, pan, stuffed, and double decker — what’s the difference, how they’re built, and which ones actually eat the best. A masterclass in Chicago pizza taxonomy.

Frozen Pizza Gets an Upgrade: Antico at Costco

A fast-growing Atlanta pizzeria brings its Neapolitan-style pizza to Costco’s freezer aisle. We talk quality, pricing, and what it actually takes to make frozen pizza taste good.

If you love pizza technique, regional styles, and smart industry conversations without the fluff, this episode is for you.

Hosted on Acast. See acast.com/privacy for more information.

Catch up on the latest pizza headlines, trends, and debates with Pizza Roundtable, part of the I Need Pizza Club Network!

Every Tuesday at 9pm Eastern, hosts Jim Mumford, Anna Crucitt, and Will Dumas break down what’s happening across the pizza world, from industry reports and emerging styles to bizarre innovations that somehow still make us hungry.

This week’s top stories and discussions include:

Pizza Industry Trends: AI, Tech & the Future of Pizzerias

We dig into a major Pizza Today industry report exploring whether AI, automation, and restaurant tech will actually change how pizzerias operate, or if it’s mostly hype (especially for independent shops).

Heart-Shaped Pizza Returns (and Why Pizza Makers Hate It)

Peter Piper Pizza brings back heart-shaped pies for Valentine’s Day. We talk about why they’re adorable, why they cook unevenly, and why stretching them is a nightmare.

Pickle Stuffed Crust Pizza?!

A California pizzeria is stuffing whole pickle spears into pizza crust, and we cannot look away. Texture concerns, flavor theories, and whether this is genius or chaos.

Szechuan-Inspired Pizzas for Lunar New Year (Hong Kong)

Mapo tofu pizza, XO sauce, Szechuan peppercorns, and numbing heat collide in bold Lunar New Year pies that push fusion pizza to the edge.

Wisconsin Pizza Baked Potatoes

A perfect Midwest comfort food mashup: baked potatoes topped with pizza sauce, mozzarella, and pepperoni. We unanimously approve.

7-Eleven’s Big Game Pizza Push

BOGO pizza deals, wings, delivery, and bulk pricing, but is convenience-store pizza really where people turn for big events?

If you love pizza culture, industry insight, and unhinged food innovation, this episode is for you.

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Connect with the I Need Pizza Club Network:

► Subscribe for weekly pizza news & debates

► Follow on Instagram: @IneedPizzaClub

► Follow Jim Mumford: @JimCooksFoodGood

► Follow Anna Crucitt: @Mercuriospgh

► Follow Will Dumas: @FunnieWill

Hosted on Acast. See acast.com/privacy for more information.

Each week, hosts Jim Mumford, Will Dumas. and Anna Crucitt break down the biggest news stories, surprising trends, and creative debates shaping pizza culture today, mixing industry insight, operator perspective, and pure pizza joy.

This week’s top stories and discussions include:

🚪 Stranger Knocks at Midnight… Asking for Pizza

A bizarre Florida news story sparks a hilarious and surprisingly thoughtful debate: If a stranger knocks on your door late at night asking for pizza—do you make them one?

❄️ Michael Symon’s Favorite Frozen Pizza (And Why It Matters)

Celebrity chef Michael Symon reveals his favorite frozen pizza—and it’s the least pretentious answer possible. The hosts break down why classic frozen pizzas like Stouffer’s French Bread Pizza still matter, how nostalgia drives taste, and what these choices say about pizza culture in America.

🏈 Tom Brady, Pizza Hut & a Citywide Pizza Party

Breaking down a bold Super Bowl–era promotion that could reward an entire city with pizza—plus why it’s smart (and risky) brand marketing.

🐶 Pizza for a Cause: Slice to Meet You

Chicago’s pizza community teams up with animal shelters to raise serious money through a limited-edition pizza collaboration—proof that pizza can do real good.

🤖 Can AI Ordering Save Big Pizza Chains?

A deep industry discussion on AI-powered ordering systems: Is it convenience… or just tech for tech’s sake? The hosts debate customer experience, margins, friction, and what operators actually need.

Tune in every week for your essential pizza news fix!

Hosted on Acast. See acast.com/privacy for more information.

Each week, hosts Jim Mumford and Anna Crucitt break down the biggest news stories, surprising trends, and creative debates shaping pizza culture today—from Wall Street headlines to wild new pizza concepts.

This week’s top stories and discussions include:

Is America Falling Out of Love with Pizza?

A new Wall Street Journal headline claims pizza is losing its grip on America. Jim and Anna break down the data, debate chain pizza vs. indie pizzerias, and explain why this might actually be a golden era for artisan pizza—not its downfall.

Chain Pizza vs. Indie Renaissance

Why major pizza chains are struggling while independent shops and slice culture are thriving. Rising prices, home pizza ovens, and changing consumer expectations are reshaping the industry.

Pizza & Ranch… as a Candle?!

Bath & Body Works releases a Pizza & Ranch scented candle—and the reactions are exactly as chaotic as you’d expect. Is it genius marketing, nightmare fuel, or both?

King Arthur’s Puff Pastry Pizza Named 2026 Recipe of the Year

A rough puff pastry pizza base takes center stage. Jim and Anna discuss texture, technique, fermentation, and why non-traditional crusts might be the future of home pizza making.

NFL Star vs. 12-Year-Old Pizza Showdown

Detroit Lions wide receiver Amon-Ra St. Brown faces off against a 12-year-old in a pizza-making contest—and the results may surprise you.

Tamale Crust Pizza?!

A New Mexico pizzeria creates a tamale-based pizza crust. The hosts explore how far pizza can stretch as a concept—and when fork-and-knife pizza just makes sense.

Tune in every week for your essential pizza news fix!

Hosted on Acast. See acast.com/privacy for more information.

Stay up-to-date with the latest headlines and hottest topics from the pizza world on Pizza Roundtable, part of the I Need Pizza Club Network!

Each Tuesday, hosts Jim Mumford, Anna Crucitt, and Will Dumas break down the biggest news stories, fascinating insights, and delightful debates shaping the industry and culture of pizza.

This week's top stories and discussions include:

🔥The Craziest Pizza Order Ever? A viral note from a husband detailing his pregnant wife's "unhinged" pizza order (Triple Pepperoni, Olives, Chicken, Light Sauce, and more!) sparks a chaotic debate on flavor profile, logistics, and if a pizza maker would even attempt it.

🔥The Pizza Capital of the World: We're not talking New York or New Haven, we dive deep into the unique and delicious Old Forge, Pennsylvania style (the "trays"), discussing the dense, bready crust, sweet gravy-like sauce, and the famous White Pizza Puff.

🔥Pizza Hut Nostalgia Trip: A look at the 12 remaining Retro Pizza Hut locations across the US that still offer the classic red cups, booths, and the coveted lunch buffet. We share our fondest memories of the iconic personal pan pizza and the unforgettable post-practice buffet regrets.

🔥Taco Bell's Mexican Pizza Empanadas: Is Taco Bell stretching the definition of "pizza" too far? We debate the chain's new test menu item and the confusing line between an empanada and a calzone (and if the famous Mexican Pizza ever qualified as pizza in the first place).

🔥Guy Fieri's Favorite Weird Pizza Topping: The Mayor of Flavortown gives his stamp of approval to a surprising pizza featuring carrots marinated in orange juice, honey, and a savory dukkah spice blend. Does a Mediterranean flatbread with candied carrots count as a "pizza"?

Tune in every week for your essential pizza news fix!

Connect with the I Need Pizza Club Network:

► Subscribe for weekly pizza news updates!

► Find us on Instagram: @Ineedpizzaclub

► Follow Jim Mumford: @JimCooksFoodGood

► Follow Anna Crucitt: @MercuriusPGH & @MercuriusGelato

► Follow Will Dumas: @FunnieWill

Hosted on Acast. See acast.com/privacy for more information.