A chewy crust, fresh sauce and Wednesday wine specials are just a few reasons I return to this well-established favorite. The rustic, fresh pies never let me down. The signature Rustica features crushed San Marzano tomatoes, prosciutto, mozzarella and arugula, but it’s the ricotta-filled crust that’s like a fun surprise at the end of every slice. pizzeriarustica.com
The trick is in the timing to get your pizza fix at this Lincoln Center bakery. They only serve Italian deck oven artisan pizzas on Saturdays-often with a line out the door. The ingredients are fresh and many locally-sourced from the likes of Pueblo’s Blue Raven Farm. And it’s clear after one bite into the chewy crust that David McInnis’ dough is made by an insanely talented baker. Our advice: Find a friend, and get two different halves to split. nightingalebread.com
Duca’s Neapolitan Pizza
If you’re looking for a traditional Neapolitan pizza, Duca’s adheres to the strict guidelines of the Associazione Vera Pizza Napoletana. The crust is always crispy, and ingredients fresh. The Capricciosa is my favorite blend of toppings: ham, mushrooms, artichokes and kalamata olives. And three locations-Northgate, Cheyenne Mountain and Downtown-add convenience.
Don’t be confused by the name; this pizza is cannabis-free. The New York style pies at the new OCC pizzeria come in two sizes-large and very large-and a slice is the size of your face. Toppings are fresh, and the specialty pizzas are creative. The Fresh Garden Pie is a standout, covered with dollops of fresh ricotta.