Comments (3) Best Gourmet Pizza - 2010
Pizzeria Basta
Pizzaiolo Kelly Whitaker learned how to make pizza in Italy, then brought that knowledge to Boulder, where he recently opened Pizzeria Basta. Boulder already has some of the best restaurants in the state, Frasca and L'Atelier among them; can an artisan pizza joint share in their stardom? There's no question that Whitaker has every intention of trying. He makes his dough using a fifty-year-old starter kit from Naples; he sources as many ingredients as he can from local suppliers, farmers and vendors; he pickles his own vegetables, crafts his own mozzarella and ricotta, cures his own pancetta and makes his own sausage, all of which are noble endeavors. But Whitaker really displays his skills when he puts everything together: The slightly misshapen crusts, properly salted and scorched in all the right spots, are surfaced with a remarkably fresh tomato sauce and mouthfuls of inspired meats and vegetables.
