Gerardo’s Pizzeria has long been one of West Sedona’s most beloved haunts. The restaurant has been in business since 2016 (back when it was called Gerardo’s Italian Kitchen) and is dedicated to “letting the food speak for itself.” The centerpiece of this hot spot is the wood-burning oven covered in a colorful blue mosaic tile pattern where its stellar pies are baked to perfection. The restaurant is named after chef Gerardo Moceri. You might spot him working next time you dine out.
If you’re eating here, you must order one of Gerardo’s Pizzeria’s signature pies. What makes them so special? Well, the dough is fermented for 72 hours and made with nutrient-dense Shepherd’s Grain pizza flour. The mozzarella is made in house and hand pulled. The tomato sauce is a simple and delicious blend of tomatoes and sea salt. Pizzas can be ordered with or without pizza sauce. Our personal favorite pie is the Acciughe, featuring tomato sauce, light mozzarella, anchovies, Oregon and salty Kalamata olives. This pie represents what Gerardo’s is all about: high quality ingredients that are put to good use to create tasty, approachable food. Our other favorite go-to order is the Trifecta – a mix of a pizza and a calzone. It’s created like a pizza but then is folded with three corners and baked in the oven.
The menu also includes a few appetizers including the crisp and tender calamari served with made-in-house garlic aioli and marinara. We love dipping the double-rise house focaccia (the bread and pasta also come out of the oven) made with Italian herbs and flakes of sea salt into extra virgin olive oil. Gerardo’s also boasts a fine selection of Italian wines that you can see on the shelves. When we dine out here with friends, we always order the Chianti Classico. Being a classic Italian restaurant, the Tiramisu is a perfect way to end a meal here. Gerardo’s take is decadent and sweet with just a hint of bitterness courtesy of the espresso. This dessert, like the rest of the food here, leaves us feeling satisfied after every visit. − A Sedona Foodie
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