Denver may not have its own signature piebut it’s a thriving pizza town nonethelessrepresenting the full spectrum of regional American — not to mention traditional Italian — s. From Detroit and New York to Naples and Sicilythere’s something here for everyone. In factthere are so many stellar spots for slices in metro Denver alone that there’s no room for their Boulder metro counterparts below; to offer a quick rundown of the most notable up norththenconsider Pizzeria AlbericoBastaNew YorkeseWestbound & Downand Rosalee’s Pizzeria.
The Best Pizza in Denver
Explore the full spectrum of pizzafrom New York to Naplesand from classic to modern
Ruth Tobias has been covering the worlds of food and beverage since 2000. Based in DenverColoradoshe is currently managing editor at The Tasting Panel and The SOMM Journal.
As for these 20 spotsthey’ve either long defined the local scene or have quickly proven themselves indispensable to it: Here’s a true slice of the Mile High City.
Additional reporting by Gigi Sukin and Paul Albani-Burgio.
The Best Pizza in Denver
Explore the full spectrum of pizzafrom New York to Naplesand from classic to modern
Ruth Tobias has been covering the worlds of food and beverage since 2000. Based in DenverColoradoshe is currently managing editor at The Tasting Panel and The SOMM Journal.
Denver may not have its own signature piebut it’s a thriving pizza town nonethelessrepresenting the full spectrum of regional American — not to mention traditional Italian — s. From Detroit and New York to Naples and Sicilythere’s something here for everyone. In factthere are so many stellar spots for slices in metro Denver alone that there’s no room for their Boulder metro counterparts below; to offer a quick rundown of the most notable up norththenconsider Pizzeria AlbericoBastaNew YorkeseWestbound & Downand Rosalee’s Pizzeria.
As for these 20 spotsthey’ve either long defined the local scene or have quickly proven themselves indispensable to it: Here’s a true slice of the Mile High City.
Additional reporting by Gigi Sukin and Paul Albani-Burgio.
Hops & Pie
This craft beer and pizza parlor helped put Tennyson Street on the map when it opened to instant raves in 2010and it’s held its edge with a menu that goes well beyond the norm. It starts with a hefty list of custom ingredients for topping New York- or Detroit- sourdough crusts: Think smoked tofuham hockblue cheeseand chipotle honey. It continues with the Artisan Pie of the Monthwhich could feature mortadellaprovolonegreen olivesand giardiniera à la a muffuletta or shepherd’s pie-inspired shaved ribeyemashed potatoesGruyèrepeppersand mushrooms. And then there’s the slice of the daywhich might be a play on crab rangoon or street tacos. Throw in a rotating taplistand the options are nearly endless.
Ruth Tobias
Get Right’s
From Wednesday through Sundaythis winning Wheat Ridge bakery whips up crustybubbly pies of all shapessizesand sorts for breakfastlunchand Friday-only happy hour (3 p.m. – 5 p.m.). In the morningthey might be dripping with egg yolk beneath layers of tahini saucegarbanzo pureeroasted tomatoand herb salad; midday they’re priced by the square slice; and come Friday afternoonthe hard-working oven yields heartyhefty 16-inch beauties topped with all the good stuff – including cup-and-char pepperoniCalabrian sausageand Parmigiano-Reggiano – for takeout.
Ruth Tobias
The Greenwich
Despite the name and the Big Apple-inspired decorthis urbane RiNo haunt doesn’t do New York- pies. What it does dohoweveris fabulous — from the chewywell-structured sourdough crust made with single-mill grain and the housemade mozzarella to smart topping combos like burratagreen-garlic pestoand squash or hazelnut ricottafire-roasted mushroomsand black-garlic honey.
Outside Pizza
Make that Indoor Pizza: This formerly mobile mom-and-pop operation now has permanent digs at Cerebral Brewing’s West Highland taproomwhere it’s turning out char-speckled sourdough pies with soul and to spare. An abundance of local produce like kaleoyster mushroomsand fresh herbs makes its vegetarian options popwhile weekly specials inspired by Italian beef hoagies or jalapeño poppers give the neighbors a reason to return on the regular – and soby the waydoes the owners’ demonstrable and ongoing commitment to community causes.
Outside Pizza
The Pizza Bandit
The couple who runs this stall at Avanti F&B in LoHi clearly loves to play with their food. In addition to staples such as the Crispy Calabrese Meatball with Monterey jackherb sauceand fried onions on a buttered parmesan crust and the Bang Bang Buffalo Chicken with blue cheese saucepickled carrotsceleryand celery seedsthey run specials galore. Check out their Instagram feed to see when they’re dishing upsayKorean-inspired pies with ginger chickenkimchi creambarbecue saucescallionsjalapeñospineapplehibiscus-pickled onionsand sesame seeds (whew) or Apple Pie Dessert Pizzas with salted caramel and vanilla ice cream.
Ruth Tobias
Bar Dough
Only good things can come from a tiled oven as drop-dead gorgeous as the one at this LoHi haunt. And so they do. The pizzas here aren’t too fussyjust crafted with care to pair with drinks that exude Italian from spritzes and Negronis to glasses of little-seen varietals like Zibibbo and Ruché — but for something a little differentthere’s the Mountain Man with montasiogorgonzolaguancialepistachiosred onionand hot honey as well as the Spicy Scallopa nifty twist on a clam pie with chili oilchivesand lemon. Come brunchtimetry the breakfast pizza with eggssausagepotatoesand hollandaise on for size.
Kayla Jones
Blue Pan Pizza
Operating two other branches in Congress Park and Goldenthis West Highlands specialist in Detroit- pizza has won international competitions (not to mention local hearts) with some of its creationsbaked in square steel pans that yield caramelizedcheesy edges. Among the prize pies is the Parma Italiawhich features both parmesan and prosciutto from its eponymous region as well as soppressataburrataarugulaand garlic olive oiland the Brooklyn Bridgegraced by cupping pepperoniItalian sausagericottafresh garlicand oregano.
Ruth Tobias/Eater
Cart Driver
With the cozy-cool vibe of a corner bistrothis LoHi favorite keeps the oysterstinned-fish boardsand small plates like chicken-liver mousse with rosemary focaccia coming — but no meal here is in the least bit complete without pizza. In addition to crowd-pleasers like the namesake Cart-Driver with mozzarellasausagekaleand chili flakes and the clam pie with littleneckspancettaroasted garlicand cream (also served at the original RiNo location)it whips up market specials on the regularwhich could be topped with arrabbiata saucefairytale eggplantsmoked scamorzaand breadcrumbs or braised beefcaramelized onionsroasted carrotsand parsley. Snappy cocktails and geeky wines add to its ample charm.
Ruth Tobias
Redeemer Pizza
As the dynamic duo behind beloved pasta joint Dio MioAlex Figura and Spencer White know a thing or three about doughand they’re proving it at this pizzeria down the block from their flagship in RiNo (complete with an alley window for service by the slice). Natural leavening and a 72-hour fermentation process yields just the right amount of crunchgiveand tangwhile toppings like aged Goudasoy-pickled mushroomsand pink peppercorns add extra flash; imaginative weekly specials might involve lemon-pepper-breaded calamariporchetta and pickled green tomatoesor blue cheese and pears. (And there’s more where that came from at Urban Cowboy in Uptownwhere sibling Little Johnny B’s operatesas well as the brand-new Johnny Bechamel’s in Wash Park.)
Redeemer Pizza
Marco's Coal Fired | Ballpark
Mark Dym opened the first pizzeria in Colorado to be certified by the Associazione Verace Pizza Napoletanathe international regulatory body for proper Neapolitan methodsin the Ballpark neighborhood back in 2007. So while it also offers New York- pies — including one topped with its famous limoncello-marinated chicken — first-timers should start with any of the tributes to pizza’s birthplacegraced with ingredients like mozzarella di bufalacrema di tartufoand pistachio pesto. (For those in the DTC areathere’s a second location in Englewoodwhile University Hills sibling Dough Counter specializes in Sicilian- slices so massive they’re practically casseroles.)
Marco’s Coal Fired
Pizzeria Leopold
The seats at the bar of this hopping Lakewood hangout are the best in the houseoffering an unobstructed view of pie after pie being assembled from start to finish — and what a finish it iscourtesy of beautifully blistered crusts that glisten with a brush of olive oil beneath the likes of pepperonispeckpineapplejalapeñosand hot honey or roasted eggplantarugulaand balsamic reduction. Seasonal specials such as the Me So Corny with hay-smoked mozzarellasweet cornItalian sausagecaramelized onionand garlic sauce keep regulars on their toes.
Ruth Tobias
Gusto
Lon Symensma’s Italian concept in Sloan’s Lake offers six pizzasbut there’s absolutely one to beat: the Amalfi pie. Topped with pecorinocreamy ricottaCalabrian chili pasteand best of allslices of confit lemonit’s a sunnytangy ticket to its namesake coast.
Ruth Tobias
White Pie
Though fraternal owners Kris and Jason Wallentawho also run Dos Santos around the corneropened this cozy Uptowner in honor of the New Haven- parlors they grew up around in Connecticuttheir menu is anything but beholden to traditionEast Coast or otherwise. Pies here come topped with everything from mashed potatoesbaconand candied walnuts to butternut squashpumpkin seedsand romesco sauce to BrieSwissgarlic crème fraîcheand smoked salt — andwith their distinctly irregular-shaped cruststhey look as well as taste as intriguing as they sound.
Ruth Tobias
Little Arthur’s at Out of the Barrel Taproom
Bursting onto the Denver dining scene with a hugely successful pop-up hoagie shopAJ Shreffler is now running the kitchen at Cap Hill beer bar Out of the Barrelwhere he’s slinging not only sandwiches but pies as gargantuan as they are gorgeous. As the famous quote goessimplicity is the ultimate sophistication; in this caseevery last ingredient exudes integrity — crunchy-tender crusttopflight cheesesfresh herbsSicilian olive oiland all.
Ruth Tobias
The PZA
With just a couple of tables in a tiny storefront in the Santa Fe Arts DistrictJake Rothey’s pizzeria isn’t quite built for dining inbut it is ready-made for a takeout feast. Golden-brown crusts thatas he’ll explainland squarely between New York and Neapolitan provide a supple but solid base for creations with punny rap-inspired names like the Dillmatic with mozzarellaranch dressingand pickles and the MF Shroomtopped with burratapancettamushroomsarugulaand garlic. Just the thing for a chill night in.
The PZA
Pizzeria Lui
Grateful Bread Company alum Zach Parini opened this little Lakewood outlet to instant acclaim in 2017and the buzz hasn’t died down sincethanks to his knack for crafting bubble-crusted pies with first-rate toppings that range from the fairly standard (including excellent pepperoni and salami) to the highly unexpected: Take butternut squashapplesand bacon or peachesprosciuttoand pistachios.
Ruth Tobias
Joy Hill
While it also boasts one of the coziest rooftop decks in townthis homage to the fern bars of the 1970s has really made its mark on South Broadway’s Antique Row thanks to the kitchen’s earnest craft. The organic dough undergoes a natural two-day fermentation to yield a crust that’s paper-thin yet somehow sturdy on bottomchewy at the edgesand tangy all overwhile the topping combos are as flavorful as they are thoughtful (not to mention veggie-centric). Must-tries include the Hunter with bison chorizocheddargreen-chile ranch dressingpickled jalapeñosand cilantro as well as the That 70’s Pie with three cheeses (including feta)arugula pestobaby kaleroasted golden beetsand red onion.
Ruth Tobias
Osteria Alberico
At this suave suburban sanctuary from the famed Frasca Hospitality Groupthe selection of pies is smaller than that of its Boulder sibling Pizzeria Alberico but every bit as artful. From the Fiche with fior di lattefigsgorgonzolaarugulaand 12-year balsamic to the Il Mare with San Marzano tomatoeswhite anchoviesCastelvetrano olivesoreganoand lemontime-tested recipes and impeccably sourced ingredients will whisk any diner who’s ever been to Naples straight back in their minds. (Pro tip: When possibleadd shaved truffles on top.)
Ruth Tobias
Brewability
Here’s a pie that’s more than the sum of its slices. This brewery employs people with developmental disabilities to make not only its beer but its pizza on spent-grain crusts; the results — including the Colorado Green Chile & Pork with cornjalapeñosand red onion — are as delightful as the mission is meaningful.
Ruth Tobias
Romano's Italian Restaurant
When a hankering for old-school red sauce strikesthis Littleton institution cheerfully delivers — just as it has since 1967. Stained-glass lampsroomy maroon boothsand a crowd full of families celebrating this or that occasion set the mood for tomato-splashedbrick oven-fired pies with thincrunchy crusts that support the likes of shaved roast beef with roasted peppers and onionsmeatballs and pepperoni with jalapeñosand even tri-colored cheese tortellini.
Ruth Tobias
