From the older pizza spots in town to some worthy newcomers, from Sicilian and Neapolitan to New York-style and beyond, these are 25 of the most beloved and iconic pizzerias in the Mile High City. This collection stretches from downtown Denver to Boulder and the Park Meadows Mall. By all means, let us know your favorites not included here, and we'll include them in a map later during Pizza Week.
Please note that the numbers are not meant to be rankings; the pizzerias are grouped geographically.
One of the first restaurants in the Ballpark neighborhood, this authentic Neapolitan pizzeria is known not only for its pies, but also for the lemoncello chicken wings. There is a second location in Englewood at 10111 Inverness Main Street.
This Sunnyside pizzeria attracts the neighborhood diners with its thin crusts that balance crispiness and chewiness and fresh toppings. Bonus: for beer, you can try fly glass for $2 only.
This North Denver Italian Market & Deli makes traditional wood-fired pizza among other things. Try the Porchetta e Funghi, a pie made with tomato sauce, mozzarella, pork belly, and mushrooms, available (like all other pies) in a smaller or larger size.
Fifteen year old Proto's Pizza now has four locations in the metro area. A bubbly charred pie with thin crust is what this pizzeria prides itself in crafting. Try the Traffic Jam- a combination of many toppings from tomato sauce, sausage, and pepperoni, to meatballs, mushrooms, green peppers, onions and whole milk mozzarella.
What started out as Pasquini's is now Tony P's with two locations: one in the Highland and another at 777 East 17th Avenue. Owned and operated by Tony Pasquini and his mother, Judy, this pizzeria offers a wide selection of pizza, including the specialty Sausage Ricotta, made with Tony P's pizza sauce, Polidori sausage links, red onion, basil, ricotta and mozzarella.
The dough is made daily from organic Colorado flour, hand-stretched and topped with fresh and interesting toppings, then baked in a hand-built brick oven roaring at 800 degrees. Pair your pizza with a beer from the large and well-curated selection at this pizzeria. There is another location in Louisville.
A great greasy slice, Two Fisted Mario's remains a late night destination in LoDo. The special here is a pie topped with pepperoni, Italian sausage, meatballs, green peppers, onions, mushrooms, black and green olives, and extra cheese.
There are some Argentinean-inspired items on the menu, but the pies are also a hit. The signature pizza, Buenos Aires, is topped with mozzarella, ham, hearts of palm, hard-boiled egg, roasted red peppers, and salsa golf.
Frank Bonanno's restaurant on Larimer Square is not a pizzeria per se but its pies are well-loved by diners. Favorite combinations include the Fig with goat cheese, fontina, Black Mission figs and arugula.
In a 5,000-square-foot, 160-seat space, this location of Pizza Republica looks nearly identical to the Greenwood Village location with a slightly expanded bar and a sizable 4,000-square-foot patio. Don't miss the Duck & Fig.
There are a variety of topping combinations at this downtown pizzeria including the artichoke, gorgonzola and white truffle oil. Among the size options, there is a 9" personal pizza.
With fun names like the Cease & Desist, made with barbecue sauce, bacon, chicken and onions, or the Nerd, a Greek-inspired pizza with tzatziki sauce, lamb, feta cheese, Kalamata olives, tomato and basil, this Golden Triangle pizzeria has loyal fans who love the thin crust.
You will find some of the largest New York-style pies at this pizzeria. Your large slice can be topped with mushroom and basil or black olives, artichokes, and bacon, among others. A second location is now open on South Broadway.
In the back of Bar Car, this small but mighty pie operation specializes on Chicago-style pizza. Signature pies include the Pepperoni and Pineapple Pizza and the Spinach and Sausage.
Open since 1996, this Park Hill institution served old-fashioned pizzeria alongside an open air wine bar. The pies have catchy names like the Sixties Special, the Bomb, or the Fat Tommy. They can be ordered as 12 or 16 inch pies.
The San Francisco-based pizzeria that makes both thin crust and deep-dish pizza now has three locations in Denver. The specialty here remains the Chicago-style Stuffed Pizza: a deep dish pizza with a layer of crust on the bottom, followed by toppings and cheese, all covered by another thin layer of dough, and topped with homemade sauce.
Sister to Gaia Bistro, this pizza-kitchen is located in a converted guest house on Old South Pearl. The restaurant specializes on wood-fired Southern Italian styled pizzas, but also serves a variety of salads, pastas, and appetizers.
Basta is much more than a pizzeria, but the Boulder eatery owned by Kelly Whitaker creates authentic Neapolitan pies that bring guests back again and again. The newest addition to the eatery has been a morning coffee pop-up called Corrected Coffee.
Wood-fired pizza is served alongside seasonal dishes in a comfortable, unpretentious setting. Don't miss the
Salsiccia, a pie topped with house-made fennel sausage, rapini, ricotta and house-made mozzarella, and chili flake.
The younger sister to Frasca Food and Wine, this original outpost of Pizzeria Locale will remain one-of-a-kind. The dough that lives in a temperature and humidity controlled room is transformed into Neapolitan pies in a state-of-art Stefano Ferrara pizza oven.
"Vir - JILL - e - ohs" serves lunch and dinner seven days a week, as well as brunch on the weekends. A happy hour runs daily and take out is available. New items include gluten-free pizzas but also gluten-free meat and veggie lasagna.
Beau Jo's Pizza restaurant is the home of the Colorado Style Mountain Pie. With multiple locations, this thick pie comes with standard toppings and a bottle of honey for the bones.
Denver's newest upscale fast-casual pizza chain, created by the team behind Smashburger, has now three locations in the metro area. Not-to-miss: the Arugula with Truffle and Wild Mushrooms.
For the first time branching outside of Denver proper, restaurateur Frank Bonanno opened Bonanno Brothers at the Park Meadows Mall nearly a year ago. A unique offering is the Lobster Fra Diavolo, made with lobster, tomatoes, chili flake, ricotta, garlic, and basil.
One of the first restaurants in the Ballpark neighborhood, this authentic Neapolitan pizzeria is known not only for its pies, but also for the lemoncello chicken wings. There is a second location in Englewood at 10111 Inverness Main Street.
This Sunnyside pizzeria attracts the neighborhood diners with its thin crusts that balance crispiness and chewiness and fresh toppings. Bonus: for beer, you can try fly glass for $2 only.
This North Denver Italian Market & Deli makes traditional wood-fired pizza among other things. Try the Porchetta e Funghi, a pie made with tomato sauce, mozzarella, pork belly, and mushrooms, available (like all other pies) in a smaller or larger size.
Fifteen year old Proto's Pizza now has four locations in the metro area. A bubbly charred pie with thin crust is what this pizzeria prides itself in crafting. Try the Traffic Jam- a combination of many toppings from tomato sauce, sausage, and pepperoni, to meatballs, mushrooms, green peppers, onions and whole milk mozzarella.
What started out as Pasquini's is now Tony P's with two locations: one in the Highland and another at 777 East 17th Avenue. Owned and operated by Tony Pasquini and his mother, Judy, this pizzeria offers a wide selection of pizza, including the specialty Sausage Ricotta, made with Tony P's pizza sauce, Polidori sausage links, red onion, basil, ricotta and mozzarella.
The dough is made daily from organic Colorado flour, hand-stretched and topped with fresh and interesting toppings, then baked in a hand-built brick oven roaring at 800 degrees. Pair your pizza with a beer from the large and well-curated selection at this pizzeria. There is another location in Louisville.
A great greasy slice, Two Fisted Mario's remains a late night destination in LoDo. The special here is a pie topped with pepperoni, Italian sausage, meatballs, green peppers, onions, mushrooms, black and green olives, and extra cheese.
There are some Argentinean-inspired items on the menu, but the pies are also a hit. The signature pizza, Buenos Aires, is topped with mozzarella, ham, hearts of palm, hard-boiled egg, roasted red peppers, and salsa golf.
Frank Bonanno's restaurant on Larimer Square is not a pizzeria per se but its pies are well-loved by diners. Favorite combinations include the Fig with goat cheese, fontina, Black Mission figs and arugula.
In a 5,000-square-foot, 160-seat space, this location of Pizza Republica looks nearly identical to the Greenwood Village location with a slightly expanded bar and a sizable 4,000-square-foot patio. Don't miss the Duck & Fig.
There are a variety of topping combinations at this downtown pizzeria including the artichoke, gorgonzola and white truffle oil. Among the size options, there is a 9" personal pizza.
With fun names like the Cease & Desist, made with barbecue sauce, bacon, chicken and onions, or the Nerd, a Greek-inspired pizza with tzatziki sauce, lamb, feta cheese, Kalamata olives, tomato and basil, this Golden Triangle pizzeria has loyal fans who love the thin crust.
You will find some of the largest New York-style pies at this pizzeria. Your large slice can be topped with mushroom and basil or black olives, artichokes, and bacon, among others. A second location is now open on South Broadway.
In the back of Bar Car, this small but mighty pie operation specializes on Chicago-style pizza. Signature pies include the Pepperoni and Pineapple Pizza and the Spinach and Sausage.
Open since 1996, this Park Hill institution served old-fashioned pizzeria alongside an open air wine bar. The pies have catchy names like the Sixties Special, the Bomb, or the Fat Tommy. They can be ordered as 12 or 16 inch pies.
The San Francisco-based pizzeria that makes both thin crust and deep-dish pizza now has three locations in Denver. The specialty here remains the Chicago-style Stuffed Pizza: a deep dish pizza with a layer of crust on the bottom, followed by toppings and cheese, all covered by another thin layer of dough, and topped with homemade sauce.
Sister to Gaia Bistro, this pizza-kitchen is located in a converted guest house on Old South Pearl. The restaurant specializes on wood-fired Southern Italian styled pizzas, but also serves a variety of salads, pastas, and appetizers.
Basta is much more than a pizzeria, but the Boulder eatery owned by Kelly Whitaker creates authentic Neapolitan pies that bring guests back again and again. The newest addition to the eatery has been a morning coffee pop-up called Corrected Coffee.
Wood-fired pizza is served alongside seasonal dishes in a comfortable, unpretentious setting. Don't miss the
Salsiccia, a pie topped with house-made fennel sausage, rapini, ricotta and house-made mozzarella, and chili flake.
The younger sister to Frasca Food and Wine, this original outpost of Pizzeria Locale will remain one-of-a-kind. The dough that lives in a temperature and humidity controlled room is transformed into Neapolitan pies in a state-of-art Stefano Ferrara pizza oven.
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