The gluten-free crust, Dym explains, was developed in Naples by the Antimo Molino Caputo family -- the same brood that also produces 00 flour, which is just about the best flour in the world for making pizza crusts. "We're the fist and only restaurant in Colorado to serve gluten-free pizza flour," says Dym. "I swear it's the most amazing crust ever, and you'll never know that it's gluten-free," promises Dym.
You can be the judge of that tonight, beginning at 6 p.m., when Dym and Caporuscio start rolling out the dough. For more info, dial 303-296-7000.