Much like politics, the road to great pizza is long and fraught with controversy, a lot of dueling options and the quest for quality. At Racca's Pizzeria Napoletana in LoDo, there's no debate about the restaurant's ability to continually churn out superb wood-fired pies. This comes after seven-plus years in the business, the majority of those under the name Marco's Coal-Fired Pizza. Owners Mark and Kristy Dym changed the name late last year, but while that got tweaked along with the space and the menu, the goods have remained excellent. Each pie is cooked in a legitimate Italian pizza oven and sold under a regional designation, be it Sicily, Tuscany, Campania or one of the many pizza-filled New York City neighborhoods. While the pies remain thin and chewy, the heavier-sounding toppings — such as roasted zucchini, lemoncello chicken and artichoke — never seem to weigh the slice down, which helps make this the best Neapolitan pizza in the area.
Readers' choice: Hops & Pie