Pizza Made with Passion and Purpose
Regenerative Agriculture
At Gerardo’s, we believe in making pizza with a purpose. That’s why we choose Shepherd’s Grain Flour—grown using regenerative farming practices that nourish the soil and support long-term sustainability. For us, the secret ingredients are Time and Soil. The healthier the soil, the more vibrant the wheat—and the more flavorful our crust. It’s a difference you can taste in every bite.
The Heart of Our Dough: Italian-Inspired Spiral Mixer
At Gerardo’s Pizzeria, everything is intentional—starting with what goes into our dough. No secrets here. We mix just a few high-quality ingredients: Shepherd’s Grain flour, water, natural sea salt, baker’s yeast, and a touch of olive oil added at the end.
Our Italian-inspired spiral mixer uses two speeds to gently knead the dough while incorporating air. This careful process keeps the dough cool, protects the integrity of the flour, and allows air pockets to form—crucial for creating that light, airy texture and soft-and-crunchy crust we’re known for.
After mixing, we let the dough rest and ferment for 72 hours, developing deep flavor, a smooth structure, and improved digestibility.
Our Dough Is Alive: The Magic of 72-Hour Fermentation
At Gerardo’s, our dough doesn’t just rise—it rests, breathes, and transforms over 72 hours. We treat it like a baby: with patience, consistency, and care. Because we know that time is one of the most important ingredients in making pizza that feels as good as it tastes.
During this extended fermentation, the natural enzymes in the dough begin to break down the gluten, making it easier to digest. The starches convert slowly, creating deeper flavor and a lighter, airier texture. This process also allows the yeast to do its work gently, without rushing—so the result is dough that’s alive, balanced, and far less likely to cause bloating.
Many of our customers say the same thing: “I can finally eat pizza again.” That’s not an accident. It’s the result of thoughtful choices, from the flour we use to the time we give it to evolve.
Slow Food Snail of Approval
Gerardo’s Pizzeria is proud to be the first restaurant in Sedona to receive the Snail of Approval from Slow Food Phoenix! This recognition honors our commitment to making food that is good, clean, and fair—values we share with farms, restaurants, and food producers around the world. At Gerardo’s, we embrace the Slow Food philosophy by prioritizing high-quality ingredients and mindful preparation.
“We believe restaurants can create small, meaningful change every day through the food they serve. Since opening our first location in Payson, Arizona in 2000, and now here in Sedona, our mission has always been to serve food we’d be proud to eat ourselves and share with others.
Each night, preparing dinner feels like making a big family meal—our wood-fired oven at the heart of it all, bringing warmth and connection to everything we do.”
Our Partners
