If you're one of those types who search out the latest and greatest and then move on, you might have overlooked Marco's Coal-Fired Pizzeria, which opened on Larimer Street when this stretch of Larimer wasn't cool. Even those who do settle into one of the two-tone booths and gape into the fiery mouths of the wood-burning ovens might be swayed by pizzas loaded with artichokes, coppa or Limoncello chicken. But newer and bigger isn't always better, as the simple Campania shows. Dotted with bufala mozzarella and leaves of fresh basil, this classic Neapolitan pie outshines the competition with its fruity, not overly sweet or spiced sauce, made from San Marzano tomatoes; an impossibly thin crust; chewy, doughy edges; and just enough blackened blisters and charred speckles to add the depth most cheese pizzas lack. Marco's has a second location in the 'burbs, but its Larimer location is really the best.