Pizzeria Website: What a Pizza Shop Needs to Get More Orders

People open a pizza site to order, not to read

A pizzeria website is visited twenty minutes before dinner by someone who has already decided on pizza. Its job is to make you the easiest pizza to get. So the top of the page, on a phone, should answer without any scrolling:

• Are you open right now, and until when tonight?
• How do I order? An Order online button for each way you take orders, and a Call button for people who prefer the phone.
• Do you deliver to me, or is it pickup only?

The oven, the dough recipe and the family story come after. They matter, because they are why someone picks you over the place down the road, but they should never stand between a hungry person and the order button. If your pizzeria runs mostly on Instagram today, whether you still need a website alongside it is worth a read.

Delivery apps or your own ordering link? Show both, in the right order

Most pizzerias take orders by phone, through delivery apps, and through an ordering page of their own, often included with their POS system. Delivery apps such as Uber Eats, DoorDash, Deliveroo, Just Eat, iFood or Yemeksepeti, depending on where you are, bring new customers who browse inside the app, and many supply drivers. In return they charge the restaurant a commission on each order. The rate depends on the app, the country and your plan, so go by your own contract. A direct ordering link usually costs less per order and keeps the customer with you: your name on the receipt, and if an order goes wrong, they call you.

Do not hide the apps, since plenty of regulars like the one they use; put your direct option first and make it just as easy to find. In your Google Business Profile, the food ordering settings let you mark a preferred option for pickup and delivery, add your own ordering link and remove provider links you do not want; Google says providers must take a link down within five business days of your request. The settings differ between the US and other countries, and Google’s help page on food ordering explains both.

Then put the same options on your website, in the same order, and make sure the listing links to the site itself (how to add a website to your Google Business Profile).

Spell out your delivery area, fees and times

“Do you deliver to…?” is probably the question a pizzeria answers most on the phone. Answer it on the page, in the words people search with:

• Where: the neighborhoods, districts or postcodes you cover, written out by name. “We deliver to Ranelagh, Rathmines and Ballsbridge” is clearer than a radius, and it is text that can match a search for pizza delivery in Ranelagh.
• Minimum order and delivery fee, and whether they change with distance.
• How long it usually takes, including the honest Friday-night figure. Promising 30 minutes and arriving in 50 earns a worse review than promising 50.
• When delivery stops. Many kitchens stop delivering before the counter closes; say so.
• Pickup: where to collect, whether there is a spot for a two-minute stop, and whether people can order ahead by phone.

If the apps reach further than your drivers, tell people outside your area they can still order there.

Hours that fit how people actually eat pizza

Pizza hours are rarely simple: lunch slices, a quiet afternoon, later closing on Fridays and Saturdays. Write them out day by day, identical to your Google listing; a mismatch makes both look unreliable. Google also lets many businesses list separate hours for delivery or takeout, which suits a kitchen whose delivery ends before the dining room closes.

When hours change for a holiday, a big match night or a day you close, use the special hours setting in your Business Profile, and put the same dates on your site.

A live “Open now” badge in local time earns its place on a pizza site in particular, because “are they still open?” is usually being asked at 10:40 pm.

A pizza menu that answers the questions before the order

Pizza menus raise questions other menus do not. Answer them on the page:

• Sizes: give the diameter in inches or centimeters and how many it feeds. One shop’s medium is another shop’s large.
• Slices or whole pies: if you sell by the slice, say which pies are usually on the counter and until what time.
• Style: Neapolitan, New York, Roman al taglio, deep dish, thin and crispy. The word you use is the word people search for.
• Half-and-half and build-your-own, with the price per topping.
• Gluten-free and vegan: say whether you have a gluten-free base and vegan cheese, and be honest about flour in the air. “Made in a kitchen that uses wheat flour” protects you and the guest with celiac disease.
• Deals: two-for-one nights, a lunch slice and drink, family boxes. Write them in text with the days they run, and take them down when they end.
• The rest: sides, salads, desserts, drinks, and whether you serve beer or wine for dine-in.

Publish it as text with prices rather than only a photo, and get the same menu onto your Google listing; how to add a menu to Google Maps shows the steps.

Your reviews already know what makes your pizza different

Every pizzeria says its dough is fresh. Customers say something more useful: the crust is light and blistered, the oven is wood-fired, the pizza still arrives hot. Those phrases are already in your Google reviews. A few live sites written from their own reviews:

• La Mega Pizza in Chelghoum Laïd, Algeria leads with its wood-fired pizza and fast service, in Arabic with a full right-to-left layout plus English, and has a WhatsApp button next to Call.
• Lanchonete e Pizzaria 20V in Joinville, Brazil puts the shrimp pizza and sirloin platters its regulars name at the front of its menu, in Portuguese and English.
• Pizzaria Novo Jaú in São Paulo is a neighborhood pizzeria, and its site says what its reviews say: very good pizza, friendly service, easy to reach, fine for families or a quiet meal alone.

Reviews also tell you what to fix. If several mention cold deliveries or a wrong topping, a calm public reply helps; how to respond to Google reviews has examples. For why review language works so well on a website, see why Google Maps reviews are your best SEO content.

Dine-in, takeaway or both: make it obvious

Some pizzerias are a counter and two stools; others are full restaurants with weekend bookings. Tell customers which: how much seating, whether you take reservations, a terrace, high chairs, room for a birthday table of twelve.

Fiaschetteria La Saletta in Madrid is a pizzeria that is also a sit-down Italian restaurant. Its site, in Spanish and English, leads with its pizzas but gives equal room to the porchetta and tiramisu its guests keep recommending, which tells a visitor this is somewhere to stay for dinner. A takeaway-only shop should signal the opposite just as clearly: order button first, a line saying “takeaway and delivery only”, and pickup instructions.

Building a pizzeria website from your Google listing

Your Google Maps listing already holds most of this: hours, address, phone, photos, ordering links, and customers describing your pizza. blasa builds a website from exactly that. You paste your Google Maps link, and a few minutes later the site is live at yourpizzeria.blasa.shop, with nothing to write and no template to choose. For a pizza shop, the parts that matter most:

• One Order online button per provider on your listing, each labelled with the provider’s name. Panino Pizza in Narlıdere, Turkey shows separate buttons for Yemeksepeti, Trendyol Go and Migros Yemek under its menu, in Turkish and English.
• Call, Get directions and an Open now badge with your hours in local time.
• A menu section with the pizzas your reviews mention most, plus a View menu link when your listing has one.
• “What customers love” from real review quotes, an FAQ answered from reviews, and your listing photos.
• Restaurant structured data and an llms.txt file, so Google and AI assistants can read your hours and dishes, and a second language when most reviews are not in English.

Orders go through the services you already use, so the site has no cart or card payments of its own and nothing new to manage. Publishing is free, with no account or card: create your website for free from your Maps link. The free site carries one small labelled ad and a “Made with blasa” badge; paid plans remove them and add your own domain. The restaurant website builder page explains how it works for food businesses, the restaurant website guide covers bookings and dietary information, and how to get a free website for your small business compares every free route.