Ten Pizza Styles and Where to Get Them in Denver (or a Little Beyond)

Page 2 of 3

10) Neapolitan

Naples, Italy is arguably the birthplace of the modern pizza. The thin, hand-tossed pie with a light and simple sauce and a modest amount of mozzarella cheese has evolved over the decades, but the hallmarks -- a crust with a good chew from high-protein flour, a blistered edge from a white-hot oven (preferably wood-fired), and a light hand on the toppings to keep the crust from getting soggy -- should all be there. Marco's Coal-Fired Pizza, certified by the Vera Pizza Napolitana, is the closest you'll find without getting on a plane, but newcomer Cart-Driver and DTC favorite Pizza Republica also turn out tasty and traditional wood-fired versions. For those in the eastern suburbs, A-Town Pizza in Aurora fires a mean pizza, with the requisite 00 flour, San Marzano tomatoes and fresh mozzarella.

9) New York Style

It's tough to please former denizens of the city that made pizza what it is in the U.S. Turning out big, floppy slices heavier on the cheese and sauce than the Neapolitan forebear, New York pizzerias have their faithful proponents who won't abide by anything but their favorite. In the heart of Denver, Slice Works and Fat Sully's should satisfy a New Yorker's longings; out in the suburbs, try Virgilio's Pizzeria & Wine Bar or Big Bill's New York Pizza.

8) New Haven Style

New Haven pizza is not very well known outside of Connecticut, but think of it as a crispier, less saucy version of New York style. White sauce is common and clams are a sought-after topping. Black Sky Brewery on Santa Fe Drive is one of the few places in town where you can get the Connecticut specialty; the Clams Casino pie comes topped with nothing but olive oil, garlic, clams and bacon.

Keep reading for more pizza styles and where to get them.

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.
Contact: Mark Antonation