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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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.