We welcome you to our site for our family-run pizzeria and cucina, located in beautiful Sedona, Arizona. Established in 2016, we are proud to serve wood-fired pizzas and Italian inspired dishes.
We want to make pizza with a purpose, so that is why we decided to use Shepherd's Grain Flour. Soil and Time are our two main ingredients, and regeneratively grown wheat means a soil that is going to be healthy and thriving. The more lively the soil, the more lively the crust.
Our daily pasta is thought of and created by Northern Arizona University Hospitality students who work with us. Pastas is made daily using our Arcobaleno Pasta Extruder.
Gerardo’s Pizzeria is the first restaurant in Sedona to be awarded the Snail of Approval by Slow Food Phoenix! Gerardo’s has been recognized for their commitment to make good, clean and fair food for all alongside farms, restaurants and other food businesses around the world. Gerardo’s embodies Slow Food values of choosing high quality ingredients.
“We recognize that restaurants have the opportunity to serve food that can make small positive changes everyday. Since opening our first restaurant in Payson, Arizona in 2000, to our pizzeria now in Sedona, our mission has been to serve food that we would actually eat ourselves and be proud to put our name on. In preparing for dinner service, it often just feels as if we are making one big family dinner. That is the atmosphere we bring to the restaurant, with our wood burning oven as the centerpiece that brings everything together.
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We make our dough using an Italian style spiral mixer, where the bowl moves as the dough is mixed. This allows for air to be beaten into the dough while not overworking it. Then the dough ferments for 48 hours.