By: Kelby Davis

The 2025 International Pizza Expo, held from March 25-27 at the Las Vegas Convention Center, reaffirmed its status as the premier gathering for pizza professionals worldwide. This year’s event was a feast for the senses, showcasing an array of culinary delights, innovative products, and educational sessions that left attendees inspired and satiated.

A Culinary Extravaganza

Upon entering the expansive convention center, the aroma of freshly baked pizza and simmering sauces enveloped attendees, setting the stage for a gastronomic adventure. The expo floor was a vibrant tapestry of booths, each offering unique flavors and culinary innovations.​

Chef’s Signature Pizzas

Renowned pizzaiolos from around the globe presented their signature creations, pushing the boundaries of traditional pizza-making. Chef Tony Gemignani, a 13-time World Pizza Champion, captivated audiences with his “Quattro Formaggi al Tartufo,” a decadent blend of mozzarella, gorgonzola, fontina, and parmesan cheeses, drizzled with truffle oil. Meanwhile, Chef Franco Pepe from Italy introduced his “Margherita Sbagliata,” a reinterpretation of the classic Margherita featuring smoked buffalo mozzarella and a basil-infused tomato reduction.​

Beyond Pizza: A Symphony of Flavors

While pizza was undoubtedly the star, the expo celebrated the broader Italian culinary landscape. Artisanal pasta makers displayed their craft, offering samples of hand-rolled gnocchi, delicate ravioli, and perfectly al dente spaghetti. Sauce artisans presented a spectrum of flavors, from robust marinara to creamy Alfredo, each meticulously prepared to complement various pasta dishes.

Innovative Sauces and Toppings

Innovation was at the forefront, with exhibitors unveiling novel sauces and toppings designed to elevate the pizza experience. Plant-based alternatives took center stage, catering to the growing demand for vegan options. Daiya Foods introduced a dairy-free mozzarella that melted and stretched like its traditional counterpart, earning praise from both vegan and non-vegan attendees. Additionally, spicy honey drizzles and exotic spice blends offered adventurous twists to classic flavors.

Engaging Educational Sessions

Beyond the culinary delights, the expo offered a robust lineup of educational sessions aimed at empowering pizzeria owners and operators. Workshops on dough fermentation techniques, menu development, and marketing strategies provided valuable insights. Keynote speakers Eric Redfield of Camporosso Woodfired Pizzeria and Sarah Minnick of Lovely’s Fifty Fifty shared their experiences and strategies for success in the evolving pizza industry.​

Competitions and Camaraderie

The spirit of friendly competition was alive and well, with events like the International Pizza Challenge and the World Pizza Games drawing enthusiastic participants and spectators. Pizzaiolos showcased their skills in categories such as Largest Dough Stretch, Fastest Pizza-Box Folding, and the Pizza Triathlon, fostering a sense of community and shared passion among industry professionals.

Networking and Industry Growth

The expo served as a nexus for networking, with events like the Beer & Bull Sessions and the Pizza Games Finals & Block Party providing relaxed environments for attendees to connect, share experiences, and forge new partnerships. The unveiling of Pizza Expo Columbus, set to debut in October 2025, underscored the industry’s growth and the expo’s commitment to fostering regional connections.​

Conclusion

The 2025 International Pizza Expo once again proved to be a delectable and enriching experience, celebrating the art and business of pizza-making. From mouthwatering culinary creations to insightful educational sessions and spirited competitions, the expo offered something for every pizza enthusiast. As attendees departed with satisfied palates and inspired minds, the anticipation for next year’s gathering was already palpable.​

For more information about the International Pizza Expo and upcoming events, visit https://pizzaexpo.pizzatoday.com/.