Pizza Today columnist Tony Gemignani argues in a recent column that trend and tradition can co-exist on a pizzeria menu. We believe that wholeheartedly, because that’s exactly what our readers show us every time we step into their kitchens. This year, we’ve replaced our December Buyer’s Guide with something much more useful: the 2014 Menu Guide. You tell us you want more recipes? Then we deliver MORE recipes!

We have made it easy for you to browse the menu guide by season. Each season is filled with recipes that you can incorporate into your menu, limited-time offers and specials.

«Winter

«Spring

«Summer

«Fall

«How-to Videos»

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For more how-to videos, click here.

«Contributors»

We asked some of the most well-known pizza makers in America and Europe to submit their best recipes. These pizzeria owners have opened their menus to help our readers upgrade their menus. Here are the 2014 Menu Guide contributors:

Jeffrey Freehof
The Garlic Clove

Don Petralia
Mangia Italiano

Diana Coutu
Diana’s Gourmet Pizzeria

Leo Spizziri
Giordano’s

Michael Arvblom
World Pizza Champions

Mike Bausch
Andolini’s

Peg & Mike Tomasso
Tomasso’s Pizza

Tony Gemignani
Tony’s Napoletana

Jacque Farrell
Farrelli’s Pizzeria

Mark Dym
Marco’s Coal-Fired

Brian Gojdics
Tutta Bella

Carmelo Lamotta
LaMotta’s Italian

Darryl Reginelli
Reginelli’s Pizzeria

Aldo Musico
Aldo’s Pizza

Doug Ferriman
Crazy Dough’s Pizza

Glenn Cybulski
Persona Neapolitan

Michael Shepherd
600 Downtown

William Manzo, Jr.
Federal Hill Pizza

George Hadjis
Oggi’s Pizza & Brewing

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