Overview
What this menu has to do
A pizzeria menu is mostly one section, and guests know it. They scan for the pizza list, find the two or three they always consider, and decide between them. Everything else on the menu supports that decision.
Keep the four sections, adjust the counts to your oven, and write each pizza once — name, toppings, price, allergens — so the same entry works on the table, in the window and in a link a guest opens before ordering.
Structure
The categories, in reading order
Keep the order, adjust the counts to your kitchen.
- 01
Antipasti
4–6 dishesOrdered while the oven works. Keep it to things that arrive fast, and include one that a table of four can share.
- 02
Pizza rossa
8–12 pizzasThe tomato-base list and the heart of the menu. Order it from simplest to richest, not alphabetically.
- 03
Pizza bianca
4–6 pizzasThe white-base list. Fewer, but they price higher, so give them their own section instead of hiding them under the red ones.
- 04
Drinks
6–10 itemsBeer, wine and soft drinks in that order, with sizes. Guests choose the drink after the pizza, so this section reads last.
Worked example
What one finished entry looks like
One dish from each category, written the way a guest should read it.
This is how the same four entries reach a guest: one page, opened from a QR code or a link.
Example content for illustration. Prices are shown with the same formatting a published ListoQ menu uses.
Writing notes
Three things worth getting right
List the toppings, do not sell them
A pizza description is an ingredient list and guests read it as one. Name what is on it, in the order it is layered, then stop.
Gluten and milk cover nearly every line
Two of the 14 EU allergen categories account for most of a pizza menu. Tagging them per pizza is what makes the gluten-free and dairy-free options findable.
Show the size once, clearly
If every pizza is the same diameter, say it once at the top of the section rather than repeating it on twelve lines.
Questions
Common questions about this menu
- How many pizzas should a pizzeria menu have?
- Between 12 and 18 pizzas across red and white bases suits most pizzerias, and the counts on this page land there. Beyond that, prep waste rises on the slow sellers and the oven queue gets harder to sequence.
- Should red and white pizzas be in one list?
- Separate them. White-base pizzas usually price higher and get overlooked at the bottom of a long red list; their own section makes them a choice rather than an afterthought.
- How should I show gluten-free bases?
- As a structured dietary label on the pizzas you can make that way, plus a price line if it carries a surcharge. A note at the bottom of the menu is missed by exactly the guests who need it.
- How do I show different pizza sizes?
- As one pizza with a size for each diameter, such as 30 cm and 40 cm, each with its own price. Guests read the toppings once and compare prices on the same line.
- How should I list extra toppings?
- In their own short section with a price per topping, placed straight after the pizzas. Guests pick extras while they are still choosing, and staff take them with the order.
More templates
Other menus you may be building
- Food truck menu templateA food truck menu structure you can start from: four short sections, how many items each should hold, and a worked example with prices and allergens.
- Hotel menu templateA hotel food and beverage menu structure: four services, how many dishes each should hold, and a worked example with prices and allergen labels.
- Ice cream shop menu templateAn ice cream shop menu structure: four sections, how many flavours each should hold, and a worked example with prices, sizes and allergen labels.