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9:58 AM Sat, Nov. 17th

Rosati's demonstrates the upper crust' of pizza making

The Daily Courier/Jason Soifer
Ron Thomson, Don Stedman’s employee, makes a sausage pizza at Rosati’s Pizza Thursday afternoon.

The Daily Courier/Jason Soifer Ron Thomson, Don Stedman’s employee, makes a sausage pizza at Rosati’s Pizza Thursday afternoon.

PRESCOTT VALLEY - Don Stedman's slice of life is unique.

Stedman owns Rosati's Pizza and he spends his days making and baking one of America's favorite meals.

He bought the business a year ago at 2985 N. Center Court, and got two weeks to learn about marrying the five different types of pizza crusts with 24 different toppings.

"I've gotten a lot quicker than I used to be," he said. "When we get busy, I'm flying around here."

Stedman has to hustle because he works to have pizzas done in 20 minutes.

And that gets challenging as phone orders perk up around 4:15 p.m. and run a good four hours.

"It's pretty hectic actually," he said. "We just keep making them and hopefully, we can keep up with the crowd. We normally do."

Bacon, mushrooms, Canadian bacon, peppers, artichoke hearts, meatballs, onion, spinach, olives and jalapenos are among the toppings on the menu.

Stedman said spreading sausage on the pizza is tough at times.

"It sticks to your fingers and it's just hard to work with," he said.

Stedman said each pizza has about half a pound of cheese with about a quarter of a pound of pepperoni on each pepperoni pizza.

Stedman said customers can choose from 14 different specialty pizzas available in four different sizes.

New Years' Day, the Super Bowl and Fridays are Stedman's busiest days and there are times when he runs out of ingredients and drives to the local market.

Keeping up with the orders is the toughest part of Stedman's day.

"As soon as we get the order, we get it out," he said.

For more information, call 772-5556.

Contact the reporter at jsoifer@prescottaz.com