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  • Where to Find Denver’s Best Pizza

    From deep dish to Neapolitan to Detroit-style, here are our 28 favorite pie shops in (and around) the Mile High City.

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    Denver may not be known for America’s favorite food, but as it turns out, there are myriad excellent versions around town (we should know; we ate them all). No matter how you slice it, there’s never been a better time to be a pizza lover in Colorado.

    Here, in all of their saucy, cheesy, crusty glory, are our 28 favorite pizza shops, listed in alphabetical order.


    Allegra’s Pizza

    This nine-year-old strip-mall pizzeria is very much a family affair. In fact, owner Tony Uva named the miniscule Park Hill pizza truck after his daughter and head recipe taster, Allegra. Uva spent years refining his dough recipe, and the resulting thin-crusted pie is totally irresistible. You won’t be able to eat just one slice of “Tony’s Favorite,” loaded with caramelized onions, garlic, sun-dried tomatoes, and spinach.
    Slices: Yes
    Delivery: Through UberEats, Grubhub, and Eat24
    Phillips/Odyssey School Parking Lot, 6550 East 21st Ave., 303-333-4442

    Bar Dough

    It’s nearly impossible to choose just one pizza to order at Max Mackissock’s Highland restaurant. The clam pie is a delight; the Signore Bianco white pizza delivers a range of flavors from herbal to salty to creamy to spicy thanks to melted leeks, two cheeses, green olives, red onion, fennel pollen, and pickled chiles; and the Mountain Man—oh, the Mountain Man!—is perfection topped with Gorgonzola and Montasio cheeses, guanciale, pistachios, and a drizzle of Calabrian chile honey. Pizza is certainly one of the reasons Bar Dough stands tall on our list of 25 Best Restaurants.
    Slices: No
    Delivery: No
    2227 W. 32nd Ave., 720-668-8506

    Bar Dough’s simple and delicious clam pizza. Photo by Sarah Boyum.

    Basta

    Sustainability pioneer and Basta co-owner Kelly Whitaker is no ordinary chef, and his seven-year-old Boulder restaurant is not your typical pizzeria. Whitaker mills heritage grains, including white Sonora and locally grown turkey red varietals, into fresh flour that he combines with house whole-wheat starters. Seasonal goodies go on top, such as wild boar salami, fresh pear, Amish blue cheese, and Jimmy Nardello peppers, and then the pizza is blasted with wood-fired heat. It transforms into a dark-spotted pie that’s as good as anything from the Boot.
    Slices: No
    Delivery: No
    3601 Arapahoe Ave., Unit D 155, Boulder, 303-997-8775

    Black Shirt Brewing Company

    Black Shirt’s RiNo taproom may be five years old, but it didn’t become a full-service pizzeria until last April. We’re so glad it did. Chef Matthew Kender, formerly of Pizzicato in Portland, Oregon, makes wonderfully crisp pies that pair perfectly with Black Shirt’s crafted red ales. Kender dries and mills spent grains from the brewery for his malty dough, and he infuses scratch-made toppings such as Berkshire pork sausage with beer, too.
    Slices: No
    Delivery: No
    3719 Walnut St., Denver, 303-993-2799

    Blue Pan Pizza

    Blue Pan Pizza opened a spacious second location in Congress Park in August (the original is in Highland) to feed the growing horde of fans clamoring for its pan-baked, crispy-cheese-edged, fluffy-crusted, rectangular Detroit-style pies. Order the Brooklyn Bridge, topped with pepperoni, sausage, mozzarella, brick cheese, pecorino, and creamy whipped ricotta, and you’ll get the hype.
    Slices: Yes
    Delivery: Yes; also through Postmates
    3930 W. 32nd Ave., 720-456-7666; 3509 E. 12th Ave., 720-456-7666

    Blue Pan Pizza’s Brooklyn Bridge. Photo by Sarah Boyum

    Brava! Pizzeria

    The culinary crime of bland crust is never an issue at Brava! Pizzeria (a two-year-old offshoot of the original, now-shuttered downtown location of Brava! Pizzeria Della Strada). The rustic, Neapolitan-style pies, which come dotted with high-quality ingredients such as fresh oyster mushrooms and salumi Calabrese, benefit from expertly seasoned dough. It bakes up crisp-chewy with appealing bubbles of wood-oven char.
    Slices: No
    Delivery: No
    Avanti Food & Beverage, 3200 N. Pecos St., 303-835-1611

    Brooklyn’s Finest Pizza

    East Coast transplants abound in the Mile High City, so it’s no surprise that a smattering of New York-style pizzerias have sprouted up to serve them. Brooklyn’s Finest, which opened in the Regis neighborhood in August 2015, is one of the best. The thin-but-not-too-thin-crusted pies will satisfy any East Coast ‘za craving. Try the spicy Hell’s Kitchen with sausage, garlic, cherry peppers, and fresh mozzarella.
    Slices: Yes
    Delivery: Yes; also through Grubhub and Eat24
    5007 Lowell Blvd., 303-477-0066

    Cart-Driver

    A 640-square-foot shipping container isn’t the first place you’d expect to find excellent wood-fire pizzas, sparkling fresh oysters, and Prosecco on tap…but that’s RiNo for you. There are eight top-notch pies on Cart-Driver’s concise menu, each one a winner, but we gravitate toward the clam version with tender littlenecks, pancetta, and a liberal scattering of roasted garlic cloves. The stellar late night (10 p.m. to midnight) deal of $5 for the Daisy pizza (Cart-Driver’s version of a margherita) is a gift to every night owl in Denver.
    Slices: No
    Delivery: No
    2500 Larimer St., Suite 100, 303-292-3553

    Cattivella

    At Cattivella, chef Elise Wiggins does so many things well—fresh pastas, house-aged steaks, Italian classics like focaccia di recco—so it’s no surprise that she also nails pizza. Wiggins learned her pie technique in Napoli, Italy, and recreates the classic recipe in an imported, wood-burning Acunto oven. She credits a long, 48-hour fermentation period for the dough’s deep flavor, which finds its match in high-quality toppings like imported buffalo mozzarella and speck.
    Slices: No
    Delivery: No
    10195 E. 29th Dr., #110, 303-645-3779

    At Cattivella, Elise Wiggins produces delicious Neapolitan-style pizzas in the wood-burning Acunto oven. Photo by Marla R. Keown

    Enzo’s End Pizzeria

    With a refabbed, pizza-toting Bob’s Big Boy mascot on the roof and access to attached cash-only dive bar PS Lounge (where we encourage you to enjoy your dinner with a pour of something spirited), 21-year-old Enzo’s End Pizzeria reigns in the hearts of many pizza-loving Denverites. The institution’s thin, crisp-crusted beauties are reminiscent of New York-style pies, but the fantastic toppings—try the Spinaci’s combo of sautéed spinach, kalamata olives, Romano, and mozzarella—make them all-Denver and all-delicious.
    Slices: No
    Delivery: Yes; also through DoorDash
    3424 E Colfax Ave., 303-355-4700

    Enzo’s End has been slinging some of Denver’s best pies for 21 years. Photo by Denise Mickelsen

    Ernie’s Bar and Pizza

    This nearly eight-year-old Sunnyside pizza joint pays homage to Ernie Capillupo, the Italian restaurateur who opened his own pizza biz in the very same building in 1948. The new Ernie’s honors Capillupo’s legacy by making its mozzarella and dough fresh every day. The top-secret recipe for the latter is hand-tossed and decorated with items like local Polidori Sausage. Our favorite combo, however, is the #3: bacon, goat cheese, and sliced red onions.
    Slices: Yes; also through Postmates and DoorDash
    Delivery: No
    2915 W. 44th Ave., 303-955-5580

    Fat Sully’s

    The hallmarks of a classic NYC pizza can be found at any of Fat Sully’s Mile High locations (and as of summer 2018, in Colorado Springs as well): massive slices that practically beg to be folded in half, a super-crisp crust, build-your-own toppings. Settle in to a wooden booth and enjoy your pie with a craft beer or grab a slice from the walk-up window—you’ll be in pizza heaven either way.
    Slices: Yes
    Delivery: Through DoorDash
    Multiple locations

    Fat Sully’s New York-style slices are massive, crunchy, and perfectly foldable. Photo courtesy of Fat Sully’s.

    Five Points Pizza

    Pizza isn’t exactly health food. Except, perhaps, at one-year-old, takeout-only Five Points Pizza, located inside a repurposed synagogue on Curtis Street. Co-owner Eden Myles created a flatbread-esque crust made better for you—and extra flavorful—with the inclusion of 30 percent stone-ground whole wheat flour. We love the sweet-spicy Mr. Yellow, with its combo of red sauce, mozzarella, pineapple pieces, and jalapeño purée. Bonus: If you pay with cash, 14-inch pizzas are only $10.
    Slices: No
    Delivery: Through UberEats
    2400 Curtis St., 720-771-9626

    Hops & Pie

    Sure, seven-year-old Hops & Pie’s expertly curated beer list (which features between 23 and 28 options, depending on the day) makes it a paradise for suds lovers. But did you know that there’s also booze in the pizza crust? Owners Drew and Leah Watson use Ska Brewing Co.’s Modus Hoperandi IPA in the dough, giving it a wonderfully malty aspect and crisp-chewy texture. Try the always-unconventional pie of the month—October’s featured rib-eye steak, mashed Yukon gold potatoes, Gruyère, bell peppers, onions, and mushrooms—and, of course, pair it with a Centennial State craft brew.
    Slices: Yes
    Delivery: Yes (but only after 4 p.m.); also through Postmates
    3920 Tennyson St., 303-477-7000

    Kaos Pizzeria

    The cheerful cooks at this Platt Park pizzeria have been mixing at least 100 pounds of dough each day for their wood-fired, Naples-style pies since opening in 2009. All that practice translates to pleasure on the plate for diners who happily dig into its bubbly, charred pies in the 120-year-old Victorian dining room, on the cafe-light-strewn garden patio, or even at home via free delivery (if you’re lucky enough to live nearby).
    Slices: No
    Delivery: Yes, after 4 p.m.
    1439 S. Pearl St., 303-733-5267

    Lucky Pie Pizza & Taphouse

    Organic Colorado flour forms the base of five-year-old Lucky Pie’s tasty Italian-style pizzas. Fresh out of the oven, these puffy circles are garnished simply (in the true Neapolitan tradition) with San Marzano tomato sauce and the likes of Salumeria Biellese pepperoni. Bonus: In the summertime, the Louisville location often incorporates organic produce grown in its own backyard garden.
    Slices: No
    Delivery: No
    Multiple locations

    Marco’s Coal-Fired Pizzeria

    If you can’t afford a plane ticket to Naples, Italy—the birthplace of modern pizza—don’t fret. Turns out, nine-year-old Marco’s Coal-Fired Pizzeria (formerly known as Racca’s Pizzeria Napoletana) produces a near-identical replica of the original right here in Colorado. To wit: Marco’s is the only AVPN-certified restaurant in the state, meaning the scrupulous Associazione Verace Pizza Napoletana has given these pies their blessing. While the simple-yet-perfect margherita is always a good choice, Marco’s also dabbles with inventive pies such as the Del Re, an earthy blend of truffle cream, mushrooms, and thin-sliced Italian prosciutto.
    Slices: No
    Delivery: Through Grubhub
    2129 Larimer St., 303-296-7000; 10111 Inverness Main St., Englewood, 303-790-9000

    Keep it simple with Marco’s Coal-Fired Pizzeria’s Margherita. Photo by Claire Lardizabal

    Nicolo’s Chicago Style Pizza

    The hunt for authentic Chicago deep-dish in Denver is over. Go sraight to Nicolo’s, a eight-year-old pizzeria located near the heart of Capitol Hill. You’ll need a fork and knife to dig into these massive pies: Encased inside the tall, flaky crust are rivers of oozy cheese, piles of meat and veggies, and a blanket of chunky, tangy marinara sauce. Be sure to allow 25 minutes for bake time once you place your order.
    Slices: Yes
    Delivery: Yes; also through Grubhub and Eat24
    1209 E. 13th Ave., 303-831-7000

    Authentic Chicago-style deep-dish pizza is the specialty at Nicolo’s. Photo by Sarah Boyum

    Papou’s

    Whether you qualify Papou’s pizza as New England-, Connecticut-, or Greek-style, we have our own description: straight-up delicious. These distinctive pan-baked pies get evenly golden, delicately crisp crusts, judicious amounts of tangy tomato sauce (or a garlic and olive oil white version, if that’s your jam), and generous toppings. The best part? Papou’s pies are affordable enough to feed a crowd.
    Slices: Yes
    Delivery: Yes; also through DoorDash
    5075 Leetsdale Dr., 303-388-3211

    Pizzeria Locale (Boulder and Denver)

    While the OG Boulder sit-down affair and the two Denver fast-causal versions of Pizzeria Locale share a name, they couldn’t be more different. Pies at the Boulder location (baked in Colorado’s very first Stefano Ferrara oven) come topped with high-end farmers’ market goodies such as squash blossoms, edible flowers, and hen-of-the-woods mushrooms. Meanwhile, diners at Denver’s quick-service locations will find a small roster of more affordably priced crowd-pleasers (including a delicious take on the Hawaiian). Different as they are, both versions of Locale sling exceptionally tasty pies—you just need to decide if you want to go full-service or fast casual.
    Slices: No
    Delivery: Through Postmates (Denver) and DoorDash (Boulder)
    1730 Pearl St., Boulder, 303-442-3003; 550 Broadway, 720-508-8828, 3484 W. 32nd Ave., 303-302-2451

    At Pizzeria Locale Boulder, hand-crafted pies get topped with goodies from the farmers’ market, such as edible flowers. Photo by Callie Sumlin

    Pizzeria Lui

    The wood-fired pizzas at Lakewood’s three-month-old Pizzeria Lui may be inspired by the variety born in Naples, Italy, but owner Zach Parini (a veteran of Grateful Bread Company) is no purist. Toppings like green chiles—and, when in season, Colorado apples or pears—top the puffy, well-blistered crust as tasty evidence. We adore the Lawn Boy: pesto, artichokes, cherry tomatoes, mozzarella, garlic, and arugula.
    Slices: No
    Delivery: No
    5380 W. Mississippi Ave., Lakewood, 303-922-3202

    Zach Parini tops Pizzeria Lui’s wood-fired pies with seasonal fruit (here, Palisade peaches) and other tasty goods. Photo by Callie Sumlin

    Proto’s Pizzeria Napoletana

    Proto’s signature cracker crust is crisp but never dry, and the thoughtfully orchestrated toppings are added with a light hand so the crust stays true all the way to the table. Established in Longmont in 1999, Proto’s now has six Colorado locations; we’re biased towards the Platt Street eatery, where you can watch condos going up while “the Goombah” pie, replete with mozzarella, capers, and delicate slices of prosciutto, goes down with ease. Add the “Simple” arugula-lemon-Romano salad to your order for a perfect pizza dinner.
    Slices: No
    Delivery: No
    Multiple locations, 720-855-9400

    The “Goombah” at Proto’s Pizzeria Napoletana features mozzarella, capers, and delicate slices of prosciutto. Photo by Denise Mickelsen

    Sexy Pizza

    When you’re looking for a solid slice of thin-crust, New York-style pie, Sexy Pizza never disappoints. Even better: Co-owner Kayvan Khalatbari champions charitable causes at his three Denver-area locations. He’s recently partnered at the Capitol Hill outpost with advocacy group Homeless Out Loud to install much-needed lockers in which the homeless can store their possessions. He also regularly offers a selection of “philanthropic pies” (marked as such on the menu) from which proceeds benefit organizations such as Freedom Service Dogs, Colorado Youth Symphony, and the Harm Reduction Action Center.
    Slices: Yes
    Delivery: Yes
    Multiple locations

    Slice Works

    This two-location, New York-style spot channels the Long Island roots of the Scileppi family who brought the concept to Denver. The Colfax outpost sports two levels with a full bar upstairs, and the LoDo locale offers sunny patio seating. Pizza purists may not appreciate the creative toppings found on variations such as the “Green Chile” (homemade green chile, cheddar, mozzarella) or the “Baked Potato” (sliced spuds, mozzarella, cheddar, scallions, bacon, ranch), but the stuffed pizzas, served with tangy marinara for dipping, are inarguably delightful. Bursting with meats or veggies and melted cheese, each hearty fork-and-knife slice boasts a crisp, burnished top layer of dough sprinkled with sesame seeds that somehow moves the whole into the territory of a crunchy, wedge-shaped calzone.
    Slices: Yes
    Delivery: Yes
    700 E. Colfax Ave., 303-993-8127; 1433 17th St., Suite 100, 303-297-3464

    Slice Works’ stuffed pizzas are hearty, fork-and-knife delights. Photo by Denise Mickelsen

    Two Fisted Mario’s

    If you’re on a late-night LoDo bar crawl, you’re apt to end up waiting in the long line at Two Fisted Mario’s at some point during your evening. This long-running, music-blaring (everything from punk to hip hop) slice joint from the owners behind Beatrice & Woodsley stays open until 3 a.m. on the weekends. Late night or not, these crispy, deck-oven-baked slices—liberally dressed with an especially herby, aromatic tomato sauce—hit the spot.
    Slices: Yes
    Delivery: Through Grubhub
    1626 Market St., 303-623-3523

    Vero Italian

    With Il Posto chef-owner Andrea Frizzi in charge at this Denver Central Market food stall, you’d expect the Italian-style pies to be superb. And they are. Sit at the counter and watch the pizzaiolos toss and stretch the dough, pile it high with toppings—try the “Ouva” with ricotta cheese, roasted garlic, and two sunny-side-up eggs—and pop it into the white oak-fueled brick oven. Stop by for late night happy hour (daily from 9-10 p.m.) and you can score a margherita pie for just $8. Bonus: Frizzi is bringing the Vero concept to Boulder in 2018.
    Slices: No
    Delivery: Through Grubhub
    2669 Larimer St., 303-296-8376

    The Well Pizza Bar

    If you’re like Goldilocks when it comes to pizza crust—you want it not too thick, not too thin, but just right—head to this oft-overlooked Highland joint. The crust is best described as medium, and it holds up well under heaping amounts of mozzarella cheese and scores of topping options.
    Slices: No
    Delivery: Yes
    3210 Wyandot St., 303-999-3590

    White Pie

    We were scratching our heads a bit when the brothers behind the hip Dos Santos taqueria announced that their second Denver restaurant, White Pie, would be a New Haven-style pizza place. Turns out, the boys grew up eating pies from Sally’s Apizza in Connecticut and Uptown’s six-month-old White Pie is their homage to those not-perfectly-circular, well-charred pizzas of their youth. Even if you weren’t raised on this style, one bite of the garlic shrimp-topped Lucca Brassi version will secure your devotion.
    Slices: No
    Delivery: No
    1702 Humboldt St., 303-862-5323

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