Each week, the hosts break down the biggest news stories, fascinating pizza trends, unusual creations, and the stories shaping the culture of pizza.

🎭 New Haven's Next Guinness World Record Attempt

New Haven is going after another Guinness World Record, this time with a massive pizza costume party. Find out what they're attempting and why the pizza capital of Connecticut is once again going big.

🐻 Freddy Fazbear's Pizza Is Coming to Life

Five Nights at Freddy's is bringing its fictional pizza restaurant into the real world. A Freddy Fazbear's Pizza location is reportedly coming in 2027, turning one of gaming's most recognizable restaurants into an actual dining experience.

🍗 Philadelphia Pizza Celebrates Black Culture

Fishtown's newest pizzeria is putting Black culinary traditions front and center with pizzas topped with oxtail and collard greens, jerk chicken, shrimp and grits, and more.

🧀 Milwaukee-Style Pizza Is Having a Moment

Think Milwaukee doesn't have its own pizza style? Think again. We dig into what makes Milwaukee-style pizza different and why this regional style deserves more attention.

💰 The $500 Pizza That's Taller Than Sabrina Carpenter

A Logan Square pizzeria is serving up what is being called the largest pizza in Illinois. At $500, this enormous pie is definitely not your average Friday night order.

🗼 What Is Tokyo-Style Pizza?

Tokyo-style pizza is starting to make waves in the US. We explore what defines the style and why you may be seeing more of it on American pizza menus.

Tune in for another round of pizza news, regional styles, wild pizza creations, and everything happening across the pizza world.

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⏱️ Episode Timestamps:

00:00 - Intro / Catch-Up

04:43 - New Haven Attempts Another Guinness World Record With the Largest Pizza Costume Party

08:35 - 'Five Nights at Freddy's' Is Opening a Real Freddy Fazbear's Pizza in 2027

12:43 - Fishtown Pizzeria Celebrates Black Culture With Oxtail, Jerk Chicken & Shrimp and Grits Pizzas

16:39 - Yes, Milwaukee-Style Pizza Is Real. And It's Fabulous

22:01 - The $500 Pizza That's Taller Than Sabrina Carpenter

24:59 - What Is Tokyo-Style Pizza? Why You're About to See It Everywhere in the US

30:15 - Connect With the Hosts / Outro

Connect with the I Need Pizza Club Network:

► Subscribe for weekly pizza news, trends, and industry discussions!

► Follow us on Instagram: @Ineedpizzaclub

► Follow Jim Mumford: @JimCooksFoodGood

► Follow Will Dumas: @FunnieWill

#PizzaNews #PizzaRoundtable #GuinnessWorldRecord #FrenchPizza #TacoBell #MexicanPizza #PineapplePizza #PizzaCocktail #PapaMurphys #RedBaron #PizzaIndustry #PizzaCulture #PizzaLovers #FoodNews #RestaurantNews #WeeklyNews #INeedPizzaClub #FrozenPizza #PizzaTech #PizzaCommunity

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This week, Jim Mumford, Anna Crucitt, and Will Dumas react to a record-breaking pizza marathon, Taco Bell's fan-favorite comeback, a cocktail inspired by pineapple pizza, and perhaps the craziest frozen pizza ever created.

🍕 French Pizza Champion Breaks Guinness World Record

A team led by a three-time world pizza champion shattered the Guinness World Record by making 12,800 pizzas in just nine hours.

🌮 Taco Bell Brings Back the $1 Mexican Pizza

For one day only, Taco Bell dropped the price of its iconic Mexican Pizza to just $1.

🍍 Pineapple Pizza... as a Cocktail?

Celebrity chef José Andrés' Barmini has created one of the year's most unusual drinks—a cocktail inspired by Hawaiian pizza, featuring tomato, pineapple, Parmesan, and even ketchup.

🌶️ Papa Murphy's Unveils the New Hulapeño Pizza

Papa Murphy's latest specialty pizza combines pepperoni, pineapple, jalapeños, and Thai sweet chili sauce for a bold sweet-and-spicy flavor combination.

🤯 Red Baron Celebrates 50 Years with a 50-Topping Pizza

To celebrate its 50th anniversary, Red Baron created a Supreme Supreme Pizza loaded with an unbelievable 50 different toppings.

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Episode Timestamps:

00:00 – Intro / Catch-Up

04:05 – French Pizza Champion Breaks Guinness Record with 12,800 Pizzas

09:36 – Taco Bell's $1 Mexican Pizza Is Back

12:30 – Barmini Turns Pineapple Pizza into a Cocktail

19:48 – Papa Murphy's Introduces the New Hulapeño Pizza

25:02 – Red Baron Debuts a 50-Topping Pizza for Its 50th Anniversary

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This week, hosts Jim Mumford and Anna Crucitt break down championship-winning pizzas, nostalgic fast-food comebacks, international pizza trends, and the latest collaborations between music and pizza culture.

🍕 Spain Celebrates Its World Cup Victory with New Jersey Pizza

After lifting the trophy, Spain's national team celebrated the best way possible... with New Jersey pizza.

🏆 California's Biggest Pizza Competition Crowns Its Champions

The Real California Pizza Contest awards thousands in prize money as some of the industry's top pizzaioli compete for one of pizza's most prestigious titles.

🔥 Domino's Introduces S'mores Lava Cakes

Campfire season arrives at Domino's with a new dessert inspired by classic s'mores.

🍕 Pizza Hut Brings Back Throwback Pricing

Pizza Hut launches a limited-time Throwback Value Menu featuring Personal Pan Pizzas starting at just $3, along with nostalgic favorites that bring back memories of Book It! and classic dine-in Pizza Hut experiences.

🌍 Pizza Dominates the 2026 World Cup of Takeaways

New consumer data reveals pizza remains the world's favorite match-day meal across multiple countries during the 2026 World Cup, once again proving pizza's global appeal.

🎸 Prince St. Pizza Teams Up with Avenged Sevenfold & Good Charlotte

Rock meets pizza as Prince St. Pizza creates limited-edition pizzas inspired by two iconic bands during their North American tour.

🍕 Pizza Expo Columbus Returns This October

Registration is officially open for Pizza Expo Columbus 2026. Anna shares why the Midwest's premier pizza event has quickly become one of the industry's must-attend shows.

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Episode Timestamps:

00:00 – Intro / Catch-Up

01:53 – Spain Celebrated World Cup Victory with New Jersey Pizza

03:59 – Pizzaiolo Wins $7,500 in Prize Money at the Real California Pizza Contest

06:40 – Domino's Launches New S'mores Lava Cakes

11:30 – Pizza Hut Introduces Throwback Value Menu Starting at $3

16:52 – Pizza Tops the 2026 World Cup of Takeaways Rankings

21:29 – Avenged Sevenfold & Good Charlotte Partner with Prince St. Pizza

26:54 – Pizza Expo Columbus 2026 Preview & Why You Should Attend

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This week, Jim Mumford, Anna Crucitt, and Will Dumas dive into the future of pizza technology, the rise of AI-powered ordering systems, experimental crust techniques, and why Pizza Expo Columbus is becoming one of the industry’s fastest-growing events.

This week’s top stories and discussions include:

🍕 Pizza Expo Columbus 2026 Returns

Pizza Expo Columbus officially announces its 2026 dates, and the crew discusses why the Midwest pizza scene continues to grow with expanded competition categories, regional pizza styles, and stronger community engagement.

🤖 New Jersey’s First Pizza Tech Event

A first-of-its-kind pizza technology event in New Jersey showcases robotics, AI systems, automation, and autonomous delivery innovations designed to reshape the future of pizza operations.

📞 Papa John’s Launches AI Pizza Assistant

Papa John’s unveils “Lou AI,” its next-generation AI-powered pizza ordering assistant. The team debates whether AI improves convenience or risks removing the human connection from pizza culture.

🍞 The Viral Panko Breadcrumb Pizza

A New Jersey pizza shop is gaining attention for pressing panko breadcrumbs directly into the dough for extra crunch and texture.

Is this a brilliant innovation or a gimmick? The crew weighs in.

🚁 Little Caesars Achieves Drone Delivery Milestone

Little Caesars reaches a major tech milestone with drone delivery capable of transporting full family-sized pizza orders in just minutes. The future of pizza delivery may already be here.

🧀 Pimiento Cheese Pizza Hits Atlanta

Atlanta slice shop Glide Pizza is serving slices topped with pimiento cheese, burrata, mushrooms, and scallions. The hosts discuss Southern-inspired pizza experimentation and whether these bold toppings actually work.

Tune in every week for your essential pizza news recap from inside the industry.

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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?

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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.