ATLANTA, Ga. (ATL Live) – Atlanta dining has moved well past the traditional debate between New York-style foldable slices and Italian wood-fired Neapolitan pies. Across the metro area, independent kitchens and neighborhood bakeries are embracing a wide range of regional traditions, turning the city into a multifaceted pizza destination.
National restaurant consultant and food trends expert Jay Bandy stopped by ATL Live to examine the shift. The current wave is distinguished by variety rather than a single dominant format. Atlanta menus now regularly feature thick, caramelized Detroit-style squares alongside ultra-crisp, party-cut Chicago tavern-style pizzas. At the same time, artisan slice shops are returning to favor, catering to diners seeking quick, high-quality portions without the commitment of a sit-down meal.
Dough craftsmanship has also taken center stage. Local pizza makers are adopting techniques once reserved for artisan bread, spotlighting long fermentation times, sourdough starters, and tailored flour blends. In addition, Atlanta’s diverse culinary community has introduced topping combinations influenced by Caribbean, Mexican, Korean, Middle Eastern, and Southern cooking traditions.
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Dining and Cooking