Universally loved from young to young at heart, pizza comes in many variations, most of them round, some of them square, deep or thin, with any topping one can come up with from meatballs to Nutella. Some eateries, like the Wisconsin born Ian's Pizza, will top their dough with mac 'n cheese. Other ones, like chef Andrea Frizzi's Vero Italian, will stick to pure Italian toppings but then will throw a curve ball to guests by topping pizza with French fries. [It is decadent - and some say perfect- a peek at it is ready here.] If Detroit-style deep dish is the craving du jour, Blue Pan and Denver Deep Dish will definitely hit the spot.
For all the many kinds of pizza lovers, the Mile High City has a wide variety of pies and these 17 are the best ones.
Did we miss your favorite? Send us a message downthe tipline.
Expertly wood-fired pizzas are served in an intimate and modern setting in RiNo. The crust is crunchy and smokey on the outside while still soft inside. The signature pizza comes with sausage, kale, mozzarella, and chili flake. Another favorite is the clam pizza with little neck clams, pancetta, roasted garlic, and panna. Wash them down with prosecco, always on tap at Cart Driver.
Hops & Pie boasts not only one of the best tap lists in town but also some of the best food. Pizza is the specialty here, and rotating specials like the artisan pie of the month and inexpensive slice of the day are not to be missed.
Brava now has wood-fired pizza destinations all over Denver including one downtown, a mobile contingent (wood-fired oven included), and one at hot spot Avanti Food and Beverage. Don't miss the white pizza with garlic infused olive oil, prosciutto, goat cheese, fresh mozzarella, dressed arugula, and shaved parmesan to top it all off.
A food truck turned mini pizza empire housed inside Atomic Cowboy bar alongside Denver Biscuit Company, Fat Sully's is another excellent choice for the late night slice. Served in hip settings on South Broadway, East Colfax, and Berkeley, Fat Sully's provides New York style pizza to Denver's hungry masses.
Ian's is a Wisconsin transplant known across the Midwest for one slice in particular: the macaroni and cheese. Not for the lactose intolerant, the mac n' cheese slice is the holy grail of cheese with mozzarella, cheddar, creme fraiche, and macaroni noodles.
This Highlands eatery specializes in Detroit style pizza- a variety traditionally baked in square blue steel pans (which Blue Pan imports directly from Detroit) and cooked at very high temperatures. Blue Pan also offers Chicago cracker thin and New York style pies as well. A Congress Park location just opened its doors.
The six year old pizzeria, sister restaurant to Frasca Food and Wine, still dishes out the best pies around. Whatever you do, don't miss the Mais, made with mozzarella, sweet corn, prosciutto cotto, crème fraîche, garlic, and chive. The casual chain sister is a good bet but most certainly not the same.
Chef Max Mackissock returned to Denver's culinary scene with this casual Italian spot in LoHi. Go for the pizzas, stay for salads like the brassicas, and don't skip dessert.
Back to its original name, this family-owned spot in Ballpark has fierce and loyal fans who return for the classic Italian pies. The Nutella pizza is queen when it comes to dessert.
A neighborhood favorite, Kaos calls itself a garden-to-plate restaurant. A hybrid location combined with sister restaurant Uno Mas is thriving in the Berkeley neighborhood.
This two years old pizzeria in LoHi, that got its start in the back of a bar on Colfax and 8th, is attracting a wide variety of deep dish pizza-loving guests.
This authentic pizzeria inside the Denver Central Market offers classic pies but also some original creations, including one that features French fries as a topping.
An alum of the Grateful Bread Company, chef and baker Zach Parini opened this pizzeria in Lakewood in July and the word has gotten out very quickly about it. A beautiful Acunto wood-burning oven from Naples turns out classic pies, some of which get a twist. The Four Cheeses, for example, includes blue cheese and the Veggie gives the ironic option of adding bacon.
Almost a local secret, this unassuming pizzeria led by badass chef Audrey Sherman proves that simplicity can be beautiful. Case in point is Original Tomato Pie, which is deceivingly classic (mozzarella, tomatoes, olive oil, garlic, and oregano), but makes guests return over and over. The more adventurous Italian Mamma (crushed tomato sauce, kale, mozzarella, hand-pinched Italian sausage, roasted sweet onions, and shaved Parmesan) is another major hit.
Chef-owner-brother duo, Kris and Jason Wallenta, opened their second restaurant in Uptown (they also own Dos Santos) as an ode to New Haven-style pizza, the pie they grew up with in Connecticut. Of course, the white pie is a must but so are the Porky Porkorino (house red, mozzarella, sopressata, pickled chiles, and hot honey) and the Lucca Brassi
(house red, mozzarella, garlic shrimp, crimini mushroom, Pecorino, and basil).
Set in the Boulder Village Shopping Mall, this wood-fired artisanal pizzeria stays true to its commitment to fresh local ingredients. The dough is some of the best around and variations like the Special Margherita make quick fans.
s with high-quality ingredients served in homey, kitchenlike environment.
Expertly wood-fired pizzas are served in an intimate and modern setting in RiNo. The crust is crunchy and smokey on the outside while still soft inside. The signature pizza comes with sausage, kale, mozzarella, and chili flake. Another favorite is the clam pizza with little neck clams, pancetta, roasted garlic, and panna. Wash them down with prosecco, always on tap at Cart Driver.
Hops & Pie boasts not only one of the best tap lists in town but also some of the best food. Pizza is the specialty here, and rotating specials like the artisan pie of the month and inexpensive slice of the day are not to be missed.
Brava now has wood-fired pizza destinations all over Denver including one downtown, a mobile contingent (wood-fired oven included), and one at hot spot Avanti Food and Beverage. Don't miss the white pizza with garlic infused olive oil, prosciutto, goat cheese, fresh mozzarella, dressed arugula, and shaved parmesan to top it all off.
A food truck turned mini pizza empire housed inside Atomic Cowboy bar alongside Denver Biscuit Company, Fat Sully's is another excellent choice for the late night slice. Served in hip settings on South Broadway, East Colfax, and Berkeley, Fat Sully's provides New York style pizza to Denver's hungry masses.
Ian's is a Wisconsin transplant known across the Midwest for one slice in particular: the macaroni and cheese. Not for the lactose intolerant, the mac n' cheese slice is the holy grail of cheese with mozzarella, cheddar, creme fraiche, and macaroni noodles.
This Highlands eatery specializes in Detroit style pizza- a variety traditionally baked in square blue steel pans (which Blue Pan imports directly from Detroit) and cooked at very high temperatures. Blue Pan also offers Chicago cracker thin and New York style pies as well. A Congress Park location just opened its doors.
The six year old pizzeria, sister restaurant to Frasca Food and Wine, still dishes out the best pies around. Whatever you do, don't miss the Mais, made with mozzarella, sweet corn, prosciutto cotto, crème fraîche, garlic, and chive. The casual chain sister is a good bet but most certainly not the same.
Chef Max Mackissock returned to Denver's culinary scene with this casual Italian spot in LoHi. Go for the pizzas, stay for salads like the brassicas, and don't skip dessert.
Back to its original name, this family-owned spot in Ballpark has fierce and loyal fans who return for the classic Italian pies. The Nutella pizza is queen when it comes to dessert.
A neighborhood favorite, Kaos calls itself a garden-to-plate restaurant. A hybrid location combined with sister restaurant Uno Mas is thriving in the Berkeley neighborhood.
This two years old pizzeria in LoHi, that got its start in the back of a bar on Colfax and 8th, is attracting a wide variety of deep dish pizza-loving guests.
This authentic pizzeria inside the Denver Central Market offers classic pies but also some original creations, including one that features French fries as a topping.
An alum of the Grateful Bread Company, chef and baker Zach Parini opened this pizzeria in Lakewood in July and the word has gotten out very quickly about it. A beautiful Acunto wood-burning oven from Naples turns out classic pies, some of which get a twist. The Four Cheeses, for example, includes blue cheese and the Veggie gives the ironic option of adding bacon.
Almost a local secret, this unassuming pizzeria led by badass chef Audrey Sherman proves that simplicity can be beautiful. Case in point is Original Tomato Pie, which is deceivingly classic (mozzarella, tomatoes, olive oil, garlic, and oregano), but makes guests return over and over. The more adventurous Italian Mamma (crushed tomato sauce, kale, mozzarella, hand-pinched Italian sausage, roasted sweet onions, and shaved Parmesan) is another major hit.
Chef-owner-brother duo, Kris and Jason Wallenta, opened their second restaurant in Uptown (they also own Dos Santos) as an ode to New Haven-style pizza, the pie they grew up with in Connecticut. Of course, the white pie is a must but so are the Porky Porkorino (house red, mozzarella, sopressata, pickled chiles, and hot honey) and the Lucca Brassi
(house red, mozzarella, garlic shrimp, crimini mushroom, Pecorino, and basil).
Set in the Boulder Village Shopping Mall, this wood-fired artisanal pizzeria stays true to its commitment to fresh local ingredients. The dough is some of the best around and variations like the Special Margherita make quick fans.
s with high-quality ingredients served in homey, kitchenlike environment.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61705187/Fox_Run_1_Credit_Hard_Knoch_PR.26.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/58774847/Sushi_Rama_Broomfield_2_Credit_Hard_Knoch_PR.12.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59784373/Cherry_Cricket.13.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/56366839/white_pie_34.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473893/12798957_1336153523078104_3492927885269936341_n.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65084511/Bellota_Esquites_food_table.14.jpeg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473894/1470195_634521813252575_1381402767_n.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59381971/WhitePie_Fugget_Denver_RuthTobias.14.jpeg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473895/11800333_872223389482147_9101978677078726993_n.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473896/54212_222103594589272_1626258600_o.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473897/12799314_1101229896596183_7611612885721889312_n.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63300381/Ignite_Kitchen.0.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473898/11046180_876718255683116_5500984382292834898_n.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473899/1910606_1158717227485290_1312841641078318372_n.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60836579/Frasca_006.12.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473900/8144_1752438874985181_6268833212497720438_n.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/71768152/lucybeaugard_3.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59307137/Olivia_Rabbit_Cappelletti_Joni_Schrantz.6.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473901/12790851_842268992585344_7518458729551985282_n.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473902/12356812_983532501684914_4147995786008972735_o.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473903/1918101_218865855140_5288735_n.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62560071/34268687_586000588434964_2815601102639071232_n.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473904/12801192_881790641933456_1552037301122016378_n.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473905/DenCentralMrkt_9955e.0.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473906/20294162_1871403543186572_55077834088169734_n.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473907/12106753_730681460399123_3037331099053295688_n.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473908/white_pie_31.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62473909/999627_660728523967923_1035482893_n.0.0.0.jpg)