Pizza is one of those foods that never gets old, especially in Denver, where pizzerias take a wide range of approaches to the classic pie. Some chefs focus on the fundamentals, using long-fermented dough, carefully sourced ingredients, and blistering-hot ovens to achieve the perfect crust. Others lean into creative toppings, generous portions, and playful combinations that make every slice memorable.
Whether you’re after a traditional Neapolitan pizza, a thick Detroit square, a New Haven-style pie, or a giant slice that barely fits on your plate, the Mile High City has plenty to offer. These pizza destinations showcase the range of styles, techniques, and flavors that make Denver a rewarding place to explore one pie at a time.
Joy Hill
This South Broadway hot spot marries funky with functional, and simple pizza with creative compositions. On the menu find wood-fired, naturally leavened pizzas made with local ingredients and house-made mozzarella.
Choose one of the unique pies such as the Elote with fire-roasted sweet corn, roasted garlic cream, aged cheddar, cotija, cilantro, pickled onion, tajin, and lime crema. Or, go a bit simpler with The White Tiger, which comprises roasted garlic cream, mixed mozzarellas, ricotta dollops, Grana Padano, and black pepper.
While inside the 1970s-era interior has a whole vibe, you’ll want to head up to the roofdeck where a bar and lounge meld rustic elements with flamingo-accented flair. It’s all neon and natural wines, sunsets and style, and heated in the cooler months and decked out with misting fans when it’s hot. 1229 S. Broadway, Denver, joyhilldenver.com
Cart-Driver
Since 2014 Andy Niemeyer’s wood-fired pizza spot has drawn crowds into the small RiNo eatery. In 2019 he expanded to LoHi, offering pasta and specials. Both locations serve the same perfectly cooked 12-inch pies in the same flavors, save for the monthly specials.
Off the regular menu, try The White (mozzarella, castelvetrano olives, lemon, and basil) and The Clam (littleneck clams, pancetta, and roasted), a favorite of many. Gluten-free crusts and vegetarian meats are also available. Cap off the meal with a glass of wine, plate of fresh bread with tinned fish, and oysters on the half shell. Even better, go during happy hour (varies on day and place) for great deals every day of the week. 2500 Larimer St., Denver, cart-driver.com
Redeemer Pizza
Think New York-style pizza, but with naturally leavened dough that goes through a long fermentation process. Then, top said pie with fun toppings that venture well beyond the usual pepperoni and cheese. That’s what you get at Redeemer Pizza, created by chefs Alex Figura and Spencer White, the team behind Dio Mio and Johnny Bechamel’s, which also serves the same delicious pizza.
Order by the slice in the shop, or get a whole pie. Favorites include the Diavolo with pepperoni, jalapenos, soppressata, spicy red sauce, yellow peppers, and a special cheese blend. We’re also keen on the rich All the Mushrooms, which includes a cream sauce and pickled fungi. Of course, basic cheese always hits home. 2705 Larimer St., Denver, redeemerpizza.com
Dough Counter
Straight from the family behind Marco’s Coal Fired Pizza, Dough Counter takes a different route from its sibling restaurant. Rather than concentrating on Neapolitan pizza, this casual, counter-service spot focuses on Sicilian pan pizza and New York-style pies made using a five-ingredient dough that spends five days rising. After rising, the dough gets a 24-hour warm proof, which helps create a crust with a light, soft interior and crisp, golden edges. You can really taste the dough love a thick slice of the Sicilian pie.
As for toppings on the Sicilian, the sweet-and-spicy Hot Honey Pepperoni combines cupping pepperoni with light ricotta, brick cheese, and Grandma’s marinara sauce. Another favorite, the Vodka Chicken Parm, utilizes the restaurant’s signature chicken tenders, house-made vodka sauce, oregano, parmesan, brick cheese, and the same marinara sauce as the other pies. For those looking for a thinner New York slice, get a classic cheese and Meat Lovers. Or, go for something different such as the Loaded Baked Potato with mozzarella, cheddar, bacon, french fries, scallions, and jalapeño crema.
Overall, the shop keeps the experience casual, with counter ordering, dine-in seating, takeout, and delivery. Keep in mind the gluten-free program too, a notable feature great for those with an intolerance to gluten. 2466 S. Colorado Blvd., Unit 101, Denver, doughcounter.com
Anthony’s Pizza and Pasta
Since 1984 Anthony’s has been dishing out slices of New York style pizza, and not much has changed since then. The institution remains the place to go for a piece of The Big Apple, and each slice gets heated in the oven on demand.
With dough, sauce, and the basic cheese blend remaining consistent, even though the company has 14 locations, fans know they can pick up the perfect slice of cheese. Each piece can be tailored with garlic powder, parmesan, and crushed red pepper per the eater’s liking. Now whether you fold it in half like they do in NYC, that’s up to you. Multiple locations, iloveanthonys.com
Pizza Bandit
Since 2022 Melina Felix has been slinging pizzas. First there was the farmers’ market in Littleton, which came after Felix realized good pizza in the neighborhood was needed. Almost immediately they started selling out.
From there the business took to the road, popping up at breweries, dispensaries, and anywhere where they could sell pizza. Over the years The Pizza Bandit has grown a following, and for the last year’s it has called Avanti Denver home. Make sure to try the signature Sweet Heat pie, which pairs pepperoni and jalapeños with hibiscus-pickled red onions, homemade hot honey, cream cheese, and a blend of mozzarella, Monterey Jack, and white cheddar.
We’re also a fan of the Super Pepperoni Ranch with house-made ranch dressing drizzled on top. Of course you can also build your own pizza. No matter the choice, it’s all enjoyed in the fast casual setting right in the Highland neighborhood. 3200 N. Pecos St., Unit 102, Denver, thepizzabandit.com
Hops & Pie
In the heart of Berkeley, Drew and Leah Watson’s Hops & Pie has been a beloved neighborhood fixture since 2010, slinging some of the best pizza and craft beer in town. The restaurant got a patio upgrade in 2023, which transformed a pandemic-era makeshift space into a permanent outdoor haven.
Each order is build-your-own, starting with the crust, which uses a sourdough starter aged over a decade ago. Diners can try it in the standard pie, as well as the Detroit- or New York- style pizza. As for toppings, there’s all the classics as well as blue cheese, green olives, local bacon, ham hock, white anchovy, vegan cheese, and plant-based pepperoni.
Hops & Pie also serves a gluten-free crust, the slice of the day for those dining inside the restaurant, and the kid-sized pizzas prove perfect for the younger set. Bonus, with a rotating tap list of craft beers, there’s always something new to pour, making it the perfect place to relax, people-watch, and get some fresh air. 3920 Tennyson St., Denver, hopsandpie.com
Marco’s Coal Fired Pizza
Opened by Mark and Kristy Dym, Marco’s Coal Fired Pizza has been a Ballpark neighborhood fixture since 2007, building its reputation around traditional Neapolitan pizza and the technique required to make it well. The restaurant identifies itself as Colorado’s first pizzeria certified by the Associazione Verace Pizza Napoletana (VPN), an organization that establishes standards for authentic Neapolitan pizza.
That commitment to tradition shows up in the details from the imported Italian ingredients to the carefully prepared dough to the signature coal-fired oven that produces a blistered crust with a tender center. The real MVP here are the 12-inch Neapolitan pies, though the restaurant also churns out New York style too.
As for toppings, the limoncello-marinated chicken remains a signature ingredient on the Manhattan pizza (as well as in chicken wing form). Also try the Brooklyn, which comes with sweet Italian sausage, pepperoni, mushrooms, red onion, San Marzano tomato sauce, fresh mozzarella, and basil. Either way, you can’t go wrong and a stop here before a baseball game means everyone wins. 2129 Larimer St., Denver, marcoscfp.com
Pizzeria Leopold
Pizzeria Leopold grew from Deli Italia, which Chris and Lindsay Lyons purchased in 2018 before transitioning to the Pizzeria Leopold name in 2022. The restaurant serves Italian sandwiches and deli items, but its real crowning glory is the made-from-scratch pizza.
Order one in 10-inches or 14-inches, and choose from an array of specialties including the Rony! Roni! Roné! (cupping pepperoni, cheese, red sauce, and pecorino), the Diavola (Calabrese salami, pepperoncini, sweet drop peppers, and Calabrian chili oil), and the Marky Marg, the restaurant’s take on a classic Margherita pie. 1990 Wadsworth Blvd., Lakewood, pizzerialeopold.com
Bar Dough
Recently, opening chef Carrie Baird made her way back to Bar Dough, and while she brought a lot of other dishes to the menu, the pizza remains a staple. First, each pie gets wood-fired. Next, Italian ingredients grace each pizza, from the classic Margherita to the Signore Bianco with straciatella, Parmigiano, creamed Leek, red onion, green olives, pickled fresno, and fennel pollen. For a meaty bite, the Salsiccia adds hot Italian sausage, Calibiran red sauce, provolone, fresh mozzarella, red onion, pickled Fresno chiles, and basil for a combination of savory, spicy, and tangy flavors.
A gluten-free crust is available for an additional charge. Bonus, the restaurant’s happy hour includes the 3X Cheese Pizza for $12 and a Pizzetta for $8. Weekend brunch also features a breakfast pizza topped with sausage, scrambled egg, potato, hollandaise, mozzarella, and Parmesan. 2227 W. 32nd Ave., Denver, bardoughdenver.com
Blue Pan Pizza
Some of the best Detroit-style pizza comes out of Blue Pan, which also serves New York style and tavern style pies. The first iteration of the brand opened in West Highland in 2015 and has since expanded to three locations, plus a spot in Empower Field during football season.
The Detroit pizza features a base of homemade pizza sauce and a layer of cheese including Wisconsin brick, whole milk mozzarella, and white cheddar. Each pie gets finished with Sicilian oregano and Pecorino Romano, no matter if you choose one of the meaty combos or a simple tomato pie. We recommend the small size ($13), which serves one or two people and ensures each slice has a corner and that delicious cheese crust the Detroit style is known for. Multiple locations, bluepandenver.com
Fat Sully’s
As a former New York resident, no pizza in Denver comes as close to the large, foldable slices of the city as those found at Fat Sully’s, operating under the Atomic Cowboy banner. Owner Drew Shader makes sure all eight of his local locations serve the same pie, whether it’s as a slice or as a 26-inch, dine-in extravaganza.
The latter makes the biggest splash, and each piece measures bigger than most hands. The large pizza proves affordable too, starting at $30. Add toppings such as meatballs, roasted onions, jalapenos, artichoke hearts, feta, and anchovies, to name a few. Various locations, theatomiccowboy.com
Esters
The original Esters opened in 2015 in Virginia Village, and since then it’s grown to three metro area locations. While there isn’t a distinct style for the pizzas here, they do lean toward a classic tavern pie. You can start with a plain pie and go from there, the toppings range from pizza classics to more nuanced options such as dried figs, broccoli, gorgonzola, ale-braised barbecue pork, salami, and vegan meats and cheeses. You can also top any pie with burrata for $5 extra.
On the creative combinations side, try the Fuego, made with chorizo, roasted corn, jalapeño, chile-lime crema, and cotija cheese. Or order the Bliss, a creation featuring aged Gouda, roasted potatoes, arugula pesto, and white truffle oil. Multiple locations, estersdenver.com
