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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