Pisa Lisa in Sedona

Pisa Lisa is Chef Lisa Dahl’s casual wood‑fired pizzeria in Sedona and Village of Oak Creek, known for thin‑crust artisan pizzas, big salads, gelato, and a lively, family‑friendly vibe.

Atmosphere and locations

• There are two locations: the original on West Hwy 89A in West Sedona and a newer, larger location in the Village of Oak Creek near the 179 corridor.
• The setting is informal and busy with TVs, bar seating, and a hip, modern interior; walk‑in waits of 30–50 minutes at peak times are common since they do not take reservations.

Food style and menu highlights

• The focus is on thin, crisp wood‑fired pizzas with creative toppings plus salads, Tuscan tomato bisque, small tapas‑style plates, panini, gelato, and desserts.
• Popular dishes called out in reviews include Caesar and beet salads, Da Dorothy and Da Bambini pizzas, Margherita, Funghi Decadente (mushroom pizza), Au Sauvage, Killer Kale salad, Tuscan Tomato Bisque, tiramisu, and cannoli.
• They offer vegetarian, vegan, and gluten‑free options; multiple gluten‑free diners specifically praise the GF crust and note that staff is knowledgeable about cross‑contamination, though a few find the crust or spicy “mother sauce” not to their taste.

Prices and portions

• Pizzas are typically individual 10–12 inch thin‑crust pies that many people share with a salad; prices generally fall in the mid‑teens to low‑$20 range depending on toppings.
• Gelato, tiramisu, and other desserts are frequently mentioned as good value and worth saving room for, especially the artisan gelato case.

Best things to order

• If you like classics: Margherita or pepperoni pizza with Caesar or beet salad, plus gelato or tiramisu.
• If you like mushrooms or “foodie” toppings: Funghi Decadente or Primo Portobello pizzas are repeatedly described as among the best pies people have ever had.
• If you need vegan or gluten‑free: one of their vegan pizzas on gluten‑free crust (mentioned positively in recent reviews) and a simple salad, finishing with a dairy‑free sorbet or dark‑chocolate gelato if available.

Pisa Lisa’s current prices are in the mid‑range: most 14‑inch pizzas run about $14–$23, with salads and tapas mostly in the low‑ to mid‑teens.

Pizza prices (14″ crust, GF 12″)

From the current online ordering menu:​

• Margherita: $14.
• Da Bambini (pepperoni): $13.
• Siciliana (lemon, fennel, arugula): $15.
• Deluxe Semplice (vegan, no cheese): $16.
• Primo Portobello (mushroom pizza): $16.
• Melanzane Parmigiana: $18.
• Da Dorothy (fennel sausage & peppers): $18.
• Funghi Decadente (white, truffle oil): $18.
• Justino (prosciutto, arugula, white‑truffle oil): $18.
• Pollo e Pesto: $19.
• Au Sauvage (loaded Italian meats): $23.

Tapas, salads, and extras

• Mediterranean sampler plate, Lisa’s plate antipasto: $14​
• Burrata Caprese: $15.​
• Greca salad (Greek‑style): $11; Caesar and other salads are in a similar low‑teens range depending on size.
• Ranch or other premium sides/dips may be charged separately (one review notes $3for a small side of ranch).​

Fees and value notes

• Tripadvisor reviewers describe Pisa Lisa as “$$–$$$,” with some calling it “rather expensive but worth it” for quality pizza and desserts.
• A 3% “business services fee”is added to checks to help offset rising costs, instead of raising menu prices further.​

These figures reflect the current online ordering prices, so in‑house menus should be very close, with only drinks, desserts, and any specials varying slightly.

The most consistently recommended things to order at Pisa Lisa are a Caesar or kale/beet salad, one of the mushroom or fennel‑sausage pizzas, the Tuscan tomato bisque, and tiramisu or gelato for dessert.

Starters and salads

• Tuscan Tomato Bisque with crostini – Frequently described as “absolutely delicious” and something people come back specifically to reorder.
• Caesar Salad (Caesar Brutus) – Mentioned in many reviews as super fresh with standout dressing; a great shareable starter.​
• Beet Salad and Killer Kale Salad – Show up repeatedly in “popular dishes” and are praised for flavor even by people who don’t usually love beets or kale.
• Lisa’s plate / antipasto‑style salads – Hearty, dressed salads with meats and cheeses that pair well with sharing a pizza.

Best pizzas to order

• Da Dorothy – Fennel sausage and picante peppers on thin, crisp crust; many guests call this their “perfect” pizza.​
• Da Bambini / pepperoni – Classic pepperoni that still ranks among the most‑ordered pies, especially for first‑timers.​
• Funghi Decadente – White, truffle‑oil mushroom pizza; several diners call it a top‑three pizza they’ve ever had.
• Primo Portobello / mushroom pies – Portobello‑heavy pizzas with multiple mushrooms and arugula; recommended as a house favorite in local write‑ups.
• Au Sauvage / meat‑lover styles – Heavily topped Italian‑meat pizza that gets frequent praise from carnivores.​
• Vegan and GF pizzas – Vegan pies with lemon and arugula on gluten‑free crust get specific shout‑outs as “really great vegan pizza,” which is rare.

Desserts and extras

• Tiramisu – Called out often as “some of the best tiramisu” guests have had in a long time.
• Cannoli and cheesecake – Also popular but mentioned a bit less than tiramisu.​
• Gelato and sorbetto – The gelato case (especially lemon pie and dark‑chocolate flavors) is heavily recommended; servers often encourage trying it and reviews back that up.

Simple ordering game plans

• Classic first visit: Tuscan Tomato Bisque or Caesar, Da Dorothy or Margherita, then tiramisu.
• Mushroom/“foodie” route: Beet or Killer Kale salad, Funghi Decadente or Primo Portobello, then gelato.
• Vegan or gluten‑free: Small salad, one of their vegan pizzas on GF crust, and a dairy‑free sorbetto if available.

Chef Lisa Dahl is a self‑taught American chef, restaurateur, cookbook author, and philanthropist who is widely credited with pioneering the modern fine‑dining scene in Sedona, Arizona.

• She is executive chef and owner of the Dahl Restaurant Group, which operates multiple Sedona restaurants, including Dahl & Di Luca Ristorante Italiano, Cucina Rustica, Pisa Lisa (two locations), Mariposa Latin Inspired Grill, and Butterfly Burger.
• Over more than 25 years in Sedona, she has become one of the country’s leading female chefs, known for ingredient‑driven Italian and Latin‑inspired cooking and for her mantra, “When you cook with love, you feed the soul.”