This article was inspired by content originally published on SFGATE
Introduction
San Francisco’s pizza scene is in full renaissance. Once dominated by Neapolitan and New York slices, local pizzerias are now embracing bold, regional styles from across the U.S. Top of mind? Detroit-style deep dishes and Chicago “bar pies” thin, cracker-crust pizzas perfect with a pint.
According to SFGATE, Square Pie Guys, a Detroit-style staple, has launched a new pop-up called Bar Pie Guys, showcasing tavern-style pizzas inspired by Chicago and Long Island classics This trend signals that Bay Area pizza fans are hungry for more than the familiar they want variety, and they want experience. Let’s slice into what this means for enthusiasts, suppliers, and shop owners.
🍕 For Pizza Lovers: Expand Your Palate (and Home Oven)
Detroit-style pizza is known for its thick, airy crust, crispy edges, and cheese caramelized against the pan. Tavern-style, in contrast, offers a cracker-thin, crispy base that lets toppings shine ideal for casual bites.
Pizza Pro Tip: Try both at home with a versatile toolset:
- A Detroit pan (steel or anodized aluminum) creates sugary, crispy crusts.
- A thin-crust stone or steel helps you achieve that tavern-style crispness.
- Master your toppings balance—tavern pies need less cheese and more flavorful sauce.
Affiliate Picks for Enthusiasts:
- 🔗 [BakerStone Pizza Oven Box] – Adapt your grill for both styles
- 🔗 [Steel Pizza Baking Stone] – Crisp results, home or patio
- 🔗 [Detroit-Style Pizza Pan – Hard-Anodized 10×14] – For professional pan action
🏭 For Suppliers: A Dual-Style Demand Emerges
As pizza evolution heats the market, suppliers should pivot to stocking essentials for both thick and thin slices. Detroit-style pans, rich cheeses like brick or aged mozz, and light Italian olive oil take center stage while tavern-style demands high-quality bread flour, olive oil sprays, and snappy sauce blends.
Affiliate Opportunities for Suppliers:
- 🔗 [Bulk Detroit Pizza Pans] – For emerging pan-format shops
- 🔗 [High-Protein Bread Flour, 25 lb Bag] – Built for thin, crispy crusts
- 🔗 [Craft Pizza Sauces – Chicago & New York Style] – Regional flavor kits for operators
🛠️ For Shop Owners: Diversify to Dominate
Square Pie Guys’ pivot shows a powerful growth strategy: maintaining your core product while experimenting with new styles. This dual-offer approach means attracting fans of both deep-dish richness and snackable crispness, especially in bars, breweries, or event-driven pop-ups.
Business Pro Tip:
Offer Pizza Style Pairing Nights: serve Detroit squares alongside bar pies and beer flights then promote through your loyalty app or social channels.
Affiliate Picks for Shop Owners:
- 🔗 [Toast POS with Multi-Location Reporting] – Track sales by pizza style
- 🔗 [Social Media Asset Templates for Events] – Drive buzz without hefty costs
- 🔗 [Heavy-Duty Dough Mixers] – Handle diverse dough needs reliably
🌐 Pizza Trends: Craft, Culture, Convenience
What’s fueling this movement? Today’s pizza fan craves:
- Craftsmanship: Hand-crafted dough, regional ingredients, thoughtful assembly.
- Cultural storytelling: Detroit, Chicago, and now tavern-style evoke hometown pride.
- Convenience & occasion flexibility: Square slices for sharing and sipping, thin bar pies for grazing all fit different dining occasions.
It’s a trend rooted in California-style pizza a flexible, flavor-forward movement that borrows from all regions to create something uniquely local.
🧑🍳 Pizza Pro Perspective
“Pizza is a canvas don’t be afraid to experiment,” says Marc Schechter of Square Pie Guys on tavern-style’s broad appeal.
Meanwhile, Detroit-style’s forgiving pan lets both pros and novices bake with confidence a contrast that’s reshaping how we think about in-house versatility.
🍕 Final Slice
San Francisco’s pizza landscape reflects a larger culinary truth: variety drives engagement. For enthusiasts, it’s a never-ending flavor adventure. Suppliers see fresh product lines and regional kits. For shop owners, embracing dual-style offerings positions you to win both loyal regulars and curious newcomers.
The pizza future is not just round and it’s not just crispy. It’s diverse, regional, and delicious, with the power to connect across crusts. So whether you’re crafting a Detroit square or a thin bar pie, remember: every style has its stage.
Affiliate Disclosure:This article was inspired by content originally published on SFGATE. It contains affiliate links, which means Pizza Magazine may earn a commission from purchases made through them. We only recommend tools and products we believe bring genuine value to pizza lovers, suppliers, and shop owners.