Today, pizza makers are putting effort into education to understand different ways to make dough and select toppings wisely to promote both health and the culinary arts. From there, pizza culture was born, but it hasn’t been until recent years that the market demanded highly skilled pizza makers. Much like the United States, Brazil experienced a wave of Italian immigration at the beginning of the 20th century. Source: Mikael Lundgren, Sveba-Dahlen, Fristad, Sweden Accordingly, pizza competitions and education events are also on the rise in Sweden.

Pizza is now appearing in upscale restaurants and other areas it was never seen in before, such as pubs, resorts and airports. In contrast to Russia, Sweden is shedding its long-held belief that pizza is only for fast food consumption. Source: Elena Shirokova,, Moscow, Russia Pinsa par-baked crusts are also making waves for their ease of use and innovation in health benefits. The need for consistency and speed reflects a market that is high-volume-driven. Par-baked crusts are swiftly replacing fresh or frozen dough for their ease of transport across long distances and improved shelf life. Pizza Hut will be developing Latin America, the Caribbean and select countries of Europe in a landmark deal with Telepizza, while also investing heavily in the Chinese market. This year, Papa John’s expanded its presence in Central Asia and Eastern Europe with new stores in Kazakhstan, Kyrgyzstan and Poland. Domino’s has its strongest international presence in Australia and India, but it has also recently opened stores in Europe, notably in Scandinavia and Italy. In the same period, Domino’s added 232 global units, and Yum! Brands added 192 Pizza Hut units worldwide. Papa John’s added 146 global units from the 3rd quarter of 2017 to 2018. Source: Marianna Iodice,, Bari, ItalyĪmerican Chains Still Conquering the WorldĬhains may have dwindled domestically, but abroad they are actively expanding. Some pizzerias are making themselves more competitive by offering unique kinds of dough and healthy ingredients, though the majority of pizza consumed still follows Italian tradition. Strong competition is cited as the main reason for the high number of closures. But, since 2013, 50% of new pizzerias closed their doors within the first five years of opening, according to Unioncamere. In Italy, pizza would perhaps seem to be recession-proof.

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