To make a New York-style pizza, you need to hand-toss the dough, which the staff does with gusto at this two-location pie joint. Then the dough gets stretched into a large circle, just right for holding a layer of spiced tomato sauce, fresh cheese and whatever toppings you might desire. At SliceWorks, they get this — not surprising, given that owner Lou Scileppi hails from Long Island and grew up in the restaurant world. The result is a thin-crust pizza that can either hold its massive triangle or crisp nicely in half when folded, arguably the proper way to eat New York-style pizza. You can get traditional toppings like Italian sausage and pepperoni, as well some of the classic combinations found on the East Coast, including margherita, white spinach and clam. There are also have a few unique creations, such as jalapeño popper, Buffalo chicken and, in true Colorado fashion, a pizza singing with green chile.
Readers' choice: Fat Sully's