Best Pizza -- Thick Crust (2005)


Ben Guest had been talking about opening a pizza joint for fourteen years, ever since he moved to Denver from Chicago's South Side. His friends were getting kinda sick of hearing about it. But he finally took the plunge, and his pizzas were worth waiting for. The Mile High City was badly in need of a decent stuffed pie, and Beniamino's are beautiful: high-walled and golden-brown, filled with quality ingredients, sealed with a layer of soft dough, then topped with an herb-heavy sauce and cooked (for upwards of twenty minutes, so be prepared to wait) in authentic Chicago-style steel pans. Every one of these pies is a candidate for a Food Arts centerfold, and they taste just as good as they look.


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