Stop by for a slice or order a tasty calzone. Either way, make sure to ask for the spicy ranch dipping sauce—based on the owner's secret recipe. Multiple locations.
Grab a slice and a pint at this pizza parlor. Order the Big Fizz if you are craving meat or the Panama Not-So-Red if you want everything but the tomato sauce.
Create your own pizza with a wide variety of ingredients, from local sausage and roasted chicken to fresh basil. Try the pizza queen, with chorizo, cilantro, red onion, pineapple, and green chiles.
Mark and Kristy Dym (and their staff of pizza makers trained by the Associazione Pizzaluoli Napolitana) dish up Neapolitan and New York-style pies with imported artisanal cheeses and local produce. The Brooklyn or Abruzzo, plus an order of coal-fired lemoncello chicken wings, make for a satisfying meal.
Inspired by the pizzerias of Napoli, Italy, this contemporary pizza joint offers a modern take on a traditional classic. It also features the first Stefano Ferrara oven in the state. Try the mais pizze with prosciutto cotto, sweet corn crème and fresh mozzarella. Also try the newly launched fast-casual location in Denver.
This casual joint serves thin-crust, organic brick-oven pizza and offers 21 taps of American craft and imported Belgian beer. Order the mozzarella pizza with fresh herbs or the southwestern pie with chiles and chorizo.
Handmade pizza and craft brews are this spot's forte. Have your fill of pies with toppings like blackberry-barbecue sauce, pulled chicken, black-eyed peas, and pickled jalapeno. Wash the eats down with your choice of 10 beers on tap and more than 20 handcrafted brews.
Small, family-owned restaurant whipping up traditional Italian food made with fresh ingredients. Enjoy the fresh mozzarella balls, spinach pinwheels, or brickoven–baked pizzas.
Check out this laid-back joint where the most popular drink is a PBR. Try the Mile High Pizza made kitchen sink-style with more than 10 toppings.