The 42nd International Pizza Expo ran March 24–26 at the Las Vegas Convention Center — 500+ exhibitors, more than 10,000 pizza professionals, 40 seminars, 13 workshops, and 12 live demos, with a speaker bench running from Tony Gemignani and Mike Bausch to Michelin-starred Wylie Dufresne. Oven Scars wasn’t on the floor this year — this recap is compiled from the published results and coverage, and we’re flagging that up front. Next year we will be.
The competition results are a trend report
Read the International Pizza Challenge results like market data and two things jump out.
First, Montreal came to win: Mirko D’Agata of Pizzeria No. 900 took Pizza Maker of the Year (and the Pan division), while his No. 900 colleague Patrice Desmeules won Traditional. One shop, two divisions — that’s a program, not luck. Second, Carmine Candito of Miami’s ‘O Munaciello won Best of the Best with a 55.06, the highest score reported at the show.
The pan-style momentum matches what the surveys say — Detroit style cracked the national top five for 2026. The judges and the market are voting the same way.
In the World Pizza Games, Spain’s Francis Tolu took the Masters acrobatic title, Michigan’s David Whisker folded a box in 19.5 seconds, and Pittsburgh’s Caliente Pizza & Draft House swept the Pizza Triathlon podium — led by Matt Hickey, who also stretched a 98.55 cm dough. Silly? Slightly. But every winner’s shop just earned a year of local press worth more than the flight to Vegas.
Why events belong in your budget
The Expo isn’t alone: the Pizza Tomorrow Summit expanded to three days in Orlando on demand, and the World Pizza Championship returns to Parma each spring drawing 700+ competitors. A trade show badge buys three things a pizzeria can’t get at home: side-by-side equipment comparisons before a five-figure purchase, technique sessions from operators who’ve solved your exact problems, and the reminder that this is an industry, not just a job.
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