Pizza News of the Week: Home Pizza Rules, Chicago Pan Styles & etc. | Pizza Roundtable

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.

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