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.
We Make Our Own Mozzarella
We believe great food starts with care—and that’s why we make our mozzarella in-house. Rooted in our Sicilian heritage, we follow authentic Italian traditions, using only high-quality cheese curds and a process that respects time and technique.
Every bite reflects our commitment to freshness, flavor, and craftsmanship. From appetizers to pizza, our house-made mozzarella brings something special to the table—because we wouldn’t serve anything we wouldn’t serve our own family.
Over 25 Years of Honoring Ingredient Integrity
Behind every delicious pizza is the time, care, and dedication we put into sourcing the best ingredients. We never compromise on quality—especially when it comes to the oils we use to nourish ourselves and our guests. When you dine with us, you're family, and we treat you as such—only serving ingredients we proudly stand behind. With over 25 years in the restaurant industry, our commitment to quality remains unwavering. That’s why we proudly use extra virgin olive oil in every dish.
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.”
Award-Winning Pizzeria: Proud Recipient
What Is the Snail of Approval?
The Snail of Approval is a prestigious recognition awarded by Slow Food USA to food and beverage establishments that embody the organization's core values: good, clean, and fair food. This award goes beyond culinary excellence; it honors businesses that make meaningful commitments to:
- Sourcing: Prioritizing local, sustainable, and ethically produced ingredients.
- Environmental Impact: Implementing practices that minimize ecological footprints.
- Cultural Connection: Preserving culinary traditions and promoting food heritage.
- Community Involvement: Engaging with and supporting local communities.
- Staff Support: Ensuring fair labor practices and fostering a positive work environment.
- Business Values: Upholding ethical principles in all aspects of operations.
Awarded by local chapters, the Snail of Approval serves as a mark of excellence for establishments that contribute positively to their communities and the environment
What It Means for Us at Gerardo's Pizzeria
Receiving the Snail of Approval affirms our commitment to quality, sustainability, and community. We take pride in sourcing clean, local ingredients, honoring Italian culinary traditions, and operating with care for both people and the planet. This recognition reflects the heart of who we are—and why we do what we do.
Our Partners
Order Your Holiday Panettone!
Gerardo has begun crafting this year’s limited-batch panettone — made with love and tradition.
Please place your order ahead of time to ensure availability.
Grazie!