Best Pizza in Denver (2025)
Detroit-style royalty with caramelized cheese “frico” edges, plus cracker-thin and New York pies. Regularly praised by 5280 and Eater; both West Highlands and Congress Park locations remain busy and beloved in 2025.
Wood-fired pies from a compact RiNo shipping container with oysters, spritzes, and late happy hour. Westword reported LoHi’s reopening in January 2025, restoring the two-location rhythm that locals missed.
Naturally leavened “New York 2.0” pies with a slice window out back and a lively dining room up front. Frequently featured by Eater and The Infatuation; Axios highlights its weekday happy hour.
Colorado’s first VPN-certified Neapolitan spot turns out blistered, tender pies near Coors Field. Recognized by the Michelin Guide and long respected by local critics; the Ballpark location remains a reliable favorite.
A neighborhood staple marrying a scratch pizza program with a top-tier craft beer list. Westword calls out its standout beer club, while the kitchen turns out Detroit, NY, and Sicilian styles with care.
Joy Hill may look a bit like an artisanal Pizza Hut, but you aren’t there for the atmosphere. You’re there for the knockout, wood-fired sourdough pies. That’s because if you, like us, are in constant pursuit of exceptional crust, your journey will inevitably lead you to Joy Hill. Naturally leavened and leopard-like with charred bubbles, the tang and texture are so perfect that you could eat the crust plain. But you won’t do that because that’s weird—not to mention the toppings are pretty special, too, like fire-roasted sweet corn, local bison chorizo, pickled jalapeño, and creamy burrata. Sit at the divey bar up front or on the rooftop patio to avoid the whole ’90s pizza chain vibe.
Not a pizzeria by label, but its sourdough-crusted pies are destination-worthy. 5280 names it a top pick for pizza at a non-pizzeria, with inventive combos that nod to NYC and Colorado markets.
New Yorkers like to moan about Denver’s pizza scene, but at this slice and whole pie window attached to the 715 Club, the only thing they can complain about are the Giants. The greasy, foldable slices will cure any East Coast homesickness thanks to the science-y magic they use to replicate NYC’s tap water for the crust. (The secret is a reverse osmosis filter, which gets the mineral blend just right.) There’s no dining room here, but you can grab a seat on the 715 Club’s patio, or eat it on the go à la a true New Yorker.
Husband-and-wife team serving crisp, cracker-thin Chicago tavern pies cut into party squares, plus Italian beef and house ice cream. Westword spotlights it as the city’s go-to for this Midwestern style near Coors Field.
A market counter turning out lively, wood-fired Neapolitan pies with creative toppings. Included on Eater’s essential pizzerias list; locals love grabbing a blistered pie and roaming the food hall with a drink in hand.
Family-run spot channeling New Haven traditions with a Denver spirit, plus a standout Sicilian on focaccia. Praised by 5280 and local critics for vibrant pies and a warm, bustling room that feels like a neighborhood ritual.
LoHi’s polished Italian hangout where the wood-fired oven turns out elegant, blistered pies alongside house pastas. Frequently featured by Eater and trusted locals; still a go-to for pizza and spritzes before a night out.
