Marco's Coal Fired | Ballpark

"Mark Dym opened the first pizzeria in Colorado to be certified by the Associazione Verace Pizza Napoletana, the international regulatory body for proper Neapolitan methods, in the Ballpark neighborhood back in 2007. So while it also offers New York–style pies — including one topped with its famous limoncello-marinated chicken — first-timers should start with any of the tributes to pizza’s birthplace, graced with ingredients like mozzarella di bufala, crema di tartufo, and pistachio pesto. (For those in the DTC area, there’s a second location in Englewood.)" - Gigi Sukin, Paul Albani-Burgio, Ruth Tobias

"Just how legit are the Neapolitan pies flying out of Marco’s 900-degree wood-fired oven? The restaurant is the only pizzeria in the state certified by the Associazione Verace Pizza Napoletana, and while we don’t speak Italian, we think that means it’s pretty darn credible. You’re definitely there for the pies, but Marco’s has become almost as well known for its limoncello-coated wings and Nutella- and powdered sugar-topped dessert pizza. The Italian stops at the bar, though, where the beers are from Colorado and American sports are always on TV." - Allyson Reedy

"Set in the shadow of Coors Field, Marco's takes pride in being the only spot in Colorado to be certified by the Associazione Verace Pizza Napoletana—a stamp of approval from the Italian birthplace of this beloved foodstuff. The crust alone makes a strong case, made with flavorful, hand-stretched dough, expertly fired in a traditional oven, with beautifully blistered, flame-kissed edges, but the quality of the toppings impresses as well, from San Marzano tomatoes, to prosciutto di parma, to aged pecorino. No substitutions are allowed on the Neapolitan pies, but non-traditional offerings will give guests plenty of room to play. Though the menu does have other offerings, as in salad and lasagna, pizza should rightfully hold the center of attention." - Michelin Inspector

"As the only pizzeria that is VPN (Verace Pizza Napoletana Association) certified in Colorado, this coal- and wood-fired pizzeria serves up not just some of the best gluten-free pizza in the state, but some of the best pizza overall, period. This Neapolitan eatery flies in almost all of its pizza ingredients direct from Italy — San Marzano tomatoes, Prosciutto di Parma, fresh olive oil — including its gluten-free pizza flour. Owners Mark and Kristy Dym lived in Napoli for over six years learning the tricks of the trade; their gluten-free crust is so good, most people can’t tell the difference." - Nisa Sedaghat