From a family kitchen in Maryland to a beloved community pizzeria — every slice we make carries the warmth of fresh ingredients and genuine care.
Seasons Pizza began in 2009 in a modest kitchen in Linthicum Heights, Maryland, with one simple belief: great pizza starts with great ingredients and even greater love for the craft.
Our founder, Marco DiLorenzo, grew up watching his grandmother knead dough every Sunday morning. He carried that ritual — and her recipe — into the first Seasons Pizza kitchen, pairing timeless Italian technique with the best local produce Maryland has to offer. From wild mushrooms in autumn to heirloom tomatoes in summer, each season brings new inspiration to our menu.
Today, we serve hundreds of families every week from our Nursery Road location. Our wood-fired ovens still burn the same way they did on day one, and our commitment to handcrafted quality has never wavered. We are not a chain. We are your neighborhood pizzeria — and proud of it.
Three pillars guide everything we do — from sourcing ingredients to serving the last slice of the night.
We source seasonal ingredients from local Maryland farms and trusted regional suppliers, ensuring every pizza is as fresh as the season it celebrates.
We are more than a restaurant. We sponsor local events, support food banks, and treat every guest like a member of the family — because in our eyes, they are.
Every dough ball is hand-stretched, every sauce is scratch-made, and every pizza is pulled from a wood-fired oven at exactly the right moment. No shortcuts, ever.
From a dream in a home kitchen to a thriving Maryland institution — here is how Seasons Pizza grew.
Marco DiLorenzo opens the original Seasons Pizza in a small 600 sq ft space on Nursery Road. The wood-fired oven is installed and the first pizza — a classic Margherita — is served on opening night to a crowd of 30 locals.
The iconic rotating seasonal menu launches, introducing spring, summer, autumn, and winter collections. The idea — matching pizza toppings to what's fresh from local farms each quarter — earns Seasons Pizza its first Baltimore Sun feature.
Growing demand prompts a full kitchen expansion and dining room renovation. Seating doubles from 30 to 65 guests. The catering arm of the business launches, serving weddings, corporate events, and community gatherings across Maryland.
Seasons Pizza wins the Maryland Restaurant Association's "Best Independent Pizzeria" award for the first time. A community giving program launches, donating one pizza meal for every ten orders placed to local food shelters.
A fully digital ordering platform launches, allowing guests to customize and order their favorite pies from anywhere. Online orders account for 40% of weekly revenue within the first three months of launch.
After years of requests, Seasons Pizza formally opens its franchise program, allowing passionate pizzaiolos to bring the Seasons experience to new communities. The first franchise location is set to open in 2025.
Our passionate team shows up every day — not just to make great pizza, but to create a place where everyone feels at home.
A third-generation Italian-American cook, Marco turned his grandmother's Sunday tradition into a thriving pizzeria. He personally trains every kitchen team member in the art of dough-making.
Sofia keeps every moving part of Seasons Pizza running smoothly. From supplier relationships to staff scheduling, her attention to detail ensures an exceptional experience every visit.
Trained in Naples, Italy, James brings an authentic Neapolitan flair to the Seasons kitchen. He leads the development of each new seasonal menu and sources specialty cheeses directly from artisan producers.
Priya transforms every event into a memorable feast. With over a decade of hospitality experience, she manages catering for weddings, corporate dinners, and community celebrations across the region.
These values are not just words on a wall — they shape every decision we make, every dish we prepare, and every guest we welcome.
We minimize our environmental footprint by partnering with eco-conscious farms, using compostable packaging, and reducing food waste through smart portioning and donation programs.
Great pizza is for everyone. We offer vegan, vegetarian, and gluten-sensitive options, and we actively create a welcoming environment for guests of all backgrounds and dietary needs.
We set a high bar and we hold it — from the first fold of dough in the morning to the last pizza out of the oven at night. Good enough is never the goal. The best always is.
We are honest about our ingredients, our prices, and our practices. When we make a mistake — and sometimes we do — we own it, fix it, and learn from it. No spin, just truth.
Tradition is our foundation, but curiosity keeps us growing. We constantly experiment with new flavor pairings, cooking techniques, and seasonal ingredients to keep our menu exciting and fresh.
We treat our team like family and our guests the same way. The warmth you feel when you walk through our door is not by accident — it is by design, every single day.