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Take a Dive into Denver’s Deep Dish Pizza

BY Gabriela Reyes


Since childhood parties or Friday nights when our parents were too tired to cook after a long work week, we learned to delight in a slice of pizza. Perhaps you partook in Pizza Hut’s reading program, Book It!, where you would be awarded a Personal Pan Pizza for attaining a reading goal. While pizza, likely for this reason, has been my favorite food since second grade, my preferences have evolved. Flatbread, thin crust, thick crust, stuffed crust, and cauliflower are some options we have developed over centuries. It was only 80 years ago that Italian descendants, Ike Sewell and Ric Riccardo, introduced the Chicago-style pizza at their Pizzeria Uno and gave us a reason to celebrate National Deep Dish Pizza Day

If you can’t make it to the Windy City, we have Chicago pizza chain Giordano’s locations in Arvada and Downtown Denver, where you can bite into their “stuffed pizza.” Another option is Cheeseman Park’s “low-key neighborhood lair featuring Chicago-style pizza plus TV sports, trivia, pool & arcade games” Wyman’s #5.

Wyman’s #5

2033 E 13th Ave, Denver, CO 80206

The deep dish style did not remain solely in Chicago, as Detroit also got into the mix and created its own version. The obvious way to tell them apart is whether it’s round (Chicago) or rectangle (Detroit). There is a deeper difference within the crust as Detroit-style is thicker and chewier with cheese melting over, and Chicago tends to align with the traditional crust. Let us know which you prefer with these couple options for your next Detroit-style pie.

Blue Pan Pizza

3934 W 32nd Ave, Denver, CO 80212
3509 E 12th Ave, Denver, CO 80206

Hops & Pie

3920 Tennyson St, Denver, CO 80212


Gabriela Reyes

Gaby has been part of the Denver/Boulder food scene since 2015 when she moved to Colorado. While gradually losing her ability to eat due to six years of misdiagnosed food allergies, she became fascinated with the culinary scene. Gaby, aka The Restaurant Encyclopedia, has been DiningOut’s restaurant coordinator for food festivals since 2017 and joined the editorial team in 2022.

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