Pizza

[Portsider86]

Inspired by the Burger thread I'm looking for the best pizza around these parts. The further south the better but I make it to Denver every now and then. Not looking for anything fancy just quality, great tasting pies.

[GilpinGuy]

There's a joint at Mississippi and Wads. It think it's "Johnny's New York Pizza". Johnny is from the Bronx, and his pizza is awesome. Just like home.

[copfish]

East Coast Pizza off Highway 50 in Pueblo. Tucked away in a strip mall has a bakery too. 1638 W. Hwy 50.

[cofi]

http://www.ar-15.co/threads/102337-The-Pizza-Thread?highlight=pizza


im convinced you just cannot get good piza in co unless you make it yourself

[BigDee]

There's a joint at Mississippi and Wads. It think it's "Johnny's New York Pizza". Johnny is from the Bronx, and his pizza is awesome. Just like home.

Johnny's is pretty good but Virgilio's is better. Virgilio and Johnny were originally partners but they split and went their separate ways.

Originally there was a Virgilio's on the corner of Alameda and Wads and Virgilio built a new restaurant in Littleton. Virgilio closed the Alameda and Wads location due to a very public feud with the landlord at Alameda and Wads but still has the Littleton location open.

[Scanker19]

Leon Gessi(?) in Colorado Springs.

[KevDen2005]

Although not very far south for you, if you're in Denver, Frank the Pizza King in Englewood is great.

[Dave]

Johnny's is good stuff, as is Garlic Knot that has a few locations around town.

[cofi]

Leon Gessi(?) in Colorado Springs.

http://leongessipizza.com/cs/Satellite?blobcol=urlimagefile&blobheader=image%2Fjpeg&blobheadername1=Content-Disposition&blobheadervalue1=inline%3B+filename%3Ditalian-restaurant-colorado-springs-co-leon-gessi-pizza-hero2-2.jpg&blobkey=id&blobtable=UXImage&blobwhere=1373537255748&ssbinary=true&moddate=2013-07-17%2011:39:14


sorry to say that is not ny/nj pizza

[kawiracer14]

Get on a plane and head back East - I've yet to have anything impressive in Colorado so far. I always say if it ain't as good as Papa Gino's (which is crap back East) you can't call it "good" pizza.

[Rooskibar03]

Although not very far south for you, if you're in Denver, Frank the Pizza King in Englewood is great.

Have to disagree. I've been going to Rico's for years (fair pizza, but pizza) and decided to try Franks last week. Yuck, dried crust, bland.

New York Jonnys is decent but not great. Many moons ago I remember going to place called Abo's which IIRC was really good, but its 10+ years.

Buddy at work loves Perry's Pizza, never been as its on the east side of town.

It really is hard to find a decent pie here in town.

[BPTactical]

Although not very far south for you, if you're in Denver, Frank the Pizza King in Englewood is great.

Awesome, Franks was a hangout in high school. Carls on 38th isn't half bad, Edgewater Inn used to be good but I have heard it has taken a dive.

Find a Nick & Willys, great built to order bake at home.

[hurley842002]

I still believe the key to a good pie in the metro area, is to not try and find something to replicate or compare to pizza back east, because you'll be disappointed every time. That is why I tend to veer towards places like Beaujo's and Doo drop inn. The taste is pretty much exclusive to Colorado, and does not attempt to be something it is not, but is very tasty!

[sellersm]

Being from NY state, saying "I want NY Pizza" is like saying "I want a rifle"... There are at least a zillion different kinds of pizza in NY!! I'm from the Buffalo area, and the pizza from there is TOTALLY different from the pizza from the Big Apple. Sheet pizzas were 'the thing' in Buffalo/Western NY area. Hard to find out here. There used to be a shop here in the Springs, run by some brothers from Buffalo (they had all Sabres stuff in their shop) and they made a killer sheet. Not sure what happened to them.

And don't get me started on wings. Anchor Bar in Buffalo, home of the "Buffalo Wing". 'nuff said.

[ChadAmberg]

I was surprised at how good the new Dion's pizza in COS is. Reminds me of Nick and Joe's pizza from out east.

I also really like Cheesy Lee's pizza up in Estes Park.

[sellersm]

I haven't yet tried Dion's pizza. May need to give it a try...

[funkymonkey1111]

Marco's Coal Fired or Osteria Marco downtown.

[KevDen2005]

Have to disagree. I've been going to Rico's for years (fair pizza, but pizza) and decided to try Franks last week. Yuck, dried crust, bland.

New York Jonnys is decent but not great. Many moons ago I remember going to place called Abo's which IIRC was really good, but its 10+ years.

Buddy at work loves Perry's Pizza, never been as its on the east side of town.

It really is hard to find a decent pie here in town.

Well I still like it. But I would like to try Rico's, where is that at?

[cofi]

Being from NY state, saying "I want NY Pizza" is like saying "I want a rifle"... There are at least a zillion different kinds of pizza in NY!! I'm from the Buffalo area, and the pizza from there is TOTALLY different from the pizza from the Big Apple. Sheet pizzas were 'the thing' in Buffalo/Western NY area. Hard to find out here. There used to be a shop here in the Springs, run by some brothers from Buffalo (they had all Sabres stuff in their shop) and they made a killer sheet. Not sure what happened to them.

And don't get me started on wings. Anchor Bar in Buffalo, home of the "Buffalo Wing". 'nuff said.

buffalo would not be the go to pizza spot....... "ny"pie to me is nyc(all 5 boroughs) and exit 80 and up nj(and parts of conn oddly enough).......hand stretched or tossed dough thin crust..... foldable with that nice droop in the middle usually sold by the slice.......thats pizza to me nothing else

i think hurly nailed it if your not in the tri state your not getting pizza once you can get over that you can enjoy some of the stuff out here but most of it is par baked trash

ill post some pics up of the pizza im making for lunch if it comes out halfway decent :D

[sellersm]

When we lived in Rochester, friends of ours (from NYC) owned a restaurant and they provided great pizza!! It all depends on what you like & what you're used to.

Hmmmm, if cofi's pizza turns out decent, then we all need a little roadtrip out East!

[Rooskibar03]

Well I still like it. But I would like to try Rico's, where is that at?


A little further north on Broadway. Right across 285 next to the Army surplus store. Small hole in the wall, terrible small inside, get it to go. If not in mood for pizza try to chicken parm sub. Oh yeah, cash only.

[Zundfolge]

I still fail to see what is so wonderful about "New York Style" pizza ... its usually a rather bland pie with cheese and maybe one other ingredient on it that is only nifty because it's sold by the slice and the slices are large yet thin and soft enough to fold in half. I just don't see where there's enough to them to make one NY style Pizzeria significantly better than another.

Maybe there's some nuance I'm missing.

I guess I'm more of a Chicago style pizza fan ... I want everything on my pie but the kitchen sink.

[Great-Kazoo]

I still fail to see what is so wonderful about "New York Style" pizza ... its usually a rather bland pie with cheese and maybe one other ingredient on it that is only nifty because it's sold by the slice and the slices are large yet thin and soft enough to fold in half. I just don't see where there's enough to them to make one NY style Pizzeria significantly better than another.

Maybe there's some nuance I'm missing.

I guess I'm more of a Chicago style pizza fan ... I want everything on my pie but the kitchen sink.



HERETIC BURN. Your missing more than that. Might as well dump some pineapples and Can EH d in bakon, on the fukin thing [facepalm]


http://www.youtube.com/watch?v=zrzMhU_4m-g

[Firehaus]

Mary Janes pizza hits the spot late at night. I wish they would open earlier than 11pm though...

[Great-Kazoo]

When we lived in Rochester, friends of ours (from NYC) owned a restaurant and they provided great pizza!! It all depends on what you like & what you're used to.

Hmmmm, if cofi's pizza turns out decent, then we all need a little roadtrip out East!

Or Food Cook off. My White GAHLIK pizza is Faboulso. fresh basil and oregano courtesy of waxthis. 1st pressing olive oil from the daughter in CA. hand select cheese by yours truly.

[duke_39a]

I ate at Dion's today for the first time for lunch. My buddy got the Napoli pizza and I got the pastrami sandwich. Sandwich was was pretty good. Pizza only looked ok, he thinks it is really good. I prefer Boriello brothers. There are several in Colorado Springs.

[sellersm]

Yummm, jim is onto a great idea! I do have a soft spot for some white pizza... My friends in Rochester (that I mentioned in the post above) would make me a 'custom' white pie! Wow...

Dang this low-carb diet! [Rant2]

[Monky]

I went back to NYC over Memorial Day for a funeral.. stopped at a pizza joint.. nothing out here even comes close. It wasn't even a well known one and the pizza was awesome.. puts any 'NY Style' pizza here to shame..

I don't even eat pizza that much since me and lactose don't really get along.. but damn it was worth the pain.

[sneakerd]

Hey Jim- one of my favorite pizzas= Pizza Hut, thin crust, wait for it..... chicken, bacon and pineapple.

[sellersm]

Hey Jim- one of my favorite pizzas= Pizza Hut, thin crust, wait for it..... chicken, bacon and pineapple.

Ban him!



<kidding>

[sneakerd]

Another favorite- the Ray Romano from NY Pizzeria at Miss and Wads.

[jerrymrc]

I too think ya all are just weird [handbags] and I have had Pizza all over the world to include many pies in Italy and just like here they are not all the same depending on where you are.

I say to each his own. [Beer]

[ChadAmberg]

Yummm, jim is onto a great idea! I do have a soft spot for some white pizza... My friends in Rochester (that I mentioned in the post above) would make me a 'custom' white pie! Wow...

Dang this low-carb diet! [Rant2]

I was going to suggest a COS get together at Dion's, but I'm also low carbin' it. Maybe Birddog BBQ instead...

One I miss was "tomato pie" which I never see anywhere else but around Philly. It's basically a sicilian style crust, that just has crushed tomato sauce and herbs and such on it but no cheese or other toppings, served cold. That was always a favorite at the italian gatherings.

[sellersm]

I'd be ok with a get together at Dion's.


Sent from my fat fingers using Tapatalk

[Great-Kazoo]

Another favorite- the Ray Romano from NY Pizzeria at Miss and Wads.

Miss Wads? That a gay strip joint?

[sneakerd]

No that's not the one that you used to go to.... I heard that one closed down.

[Great-Kazoo]

No that's not the one that you used to go to.... I heard that one "closed" down.

So with that one closed which one do you patronize ? Mr Cluck n fruit pizza

[BigDee]

If you're anywhere close to Golden try Mannie & Bo's Pizzeria. I'm partial to their Hawaiian which has cream cheese on it.

Rico's pizza on Broadway is pretty good from what I can remember. It's been years since I've been there but I remember being partial to their Calzones.

Marco's coal fired sucks.

The Rock Restaurant is a growing wood fired pizza chain and we really enjoy it. They have some pretty good micro brews to wash their pies down with.

Like many others have said its impossible to make a NY pie anywhere but NY. A lot of pizza experts say the key to a NY pie is actually the water and you can't get a pie to really taste like a NY pie unless you use NY water. There's a pizza joint we use to go to when I was growing up in So. Cal, the owner was from NYC and had the water he used for his dough flown in from NY weekly. Even in Colorado a pie made with NY water isn't going to be the same as a pie in NYC because the altitude requires you to make the crust differently than you would make it in NYC.

[sneakerd]

I stopped going to Chuck n Fruit because there was too much competition there.

[coldaudio]

Pizzeria Locale on 5th? 6th? and Broadway in Baker District has some DAMN good pizza. Also Cosmos a few blocks away on Grant I think.

[coldaudio]

Have to disagree. I've been going to Rico's for years (fair pizza, but pizza) and decided to try Franks last week. Yuck, dried crust, bland.

New York Jonnys is decent but not great. Many moons ago I remember going to place called Abo's which IIRC was really good, but its 10+ years.

Buddy at work loves Perry's Pizza, never been as its on the east side of town.

It really is hard to find a decent pie here in town.

A few of my co-workers love Parry's Pizza, but being the NY pizza snob that I am, I think it's pretty terrible. I wouldn't go there if you don't have to.

[polski]

Have yet to find a place out here that has sauerkraut as an ingredient so it's usually take-n-bake with a can of Kuner's kraut.

[ANADRILL]

pizza hut

[Singlestack]

No phish, no Phoul, no phungus...

Although I hate portobello anything, I do have a weakness for a good Chicago-style Italian sausage and mushroom pie...

[bgouker]

I like Bonnie Braes pizza, My Brothers Bar & Wazee Super Club.

[lpgasman]

Took the family to Cheyenne Saturday, we ate at godfather pizza, damn that is a tasty pie.

A little closer to home is, amici's italian restaurant.
4300 wadsworth. Excellent pizza.

[cofi]

came out pretty good imo sorry there a lil blurrrrrd

http://farm3.staticflickr.com/2847/9507720233_c6a20eaac8_z.jpg


http://farm4.staticflickr.com/3673/9510515508_e770117d47_z.jpg


im getting decent lepording with my baking steel

http://bakingsteel.wpengine.netdna-cdn.com/wp-content/uploads/baking-steel-superior-alternative-pizza-stone1-798x798.jpg



but i need more heat i can push my oven to about 550 or so but i got it up to 600 playing with the temperature calibration and cracked the glass(oops)

[Great-Kazoo]

came out pretty good imo sorry there a lil blurrrrrd

http://farm3.staticflickr.com/2847/9507720233_c6a20eaac8_z.jpg


http://farm4.staticflickr.com/3673/9510515508_e770117d47_z.jpg


im getting decent lepording with my baking steel

http://bakingsteel.wpengine.netdna-cdn.com/wp-content/uploads/baking-steel-superior-alternative-pizza-stone1-798x798.jpg



but i need more heat i can push my oven to about 550 or so but i got it up to 600 playing with the temperature calibration and cracked the glass(oops)

You Rollering that out or doing stretching it THE RIGHT WAY? ? I have no issue running 450-475 (gas range) using a round perforated tray. Next time place the dough in for 5 minutes prior to adding the sauce and toppings.

[ChadAmberg]

came out pretty good imo sorry there a lil blurrrrrd
http://farm4.staticflickr.com/3673/9510515508_e770117d47_z.jpg
but i need more heat i can push my oven to about 550 or so but i got it up to 600 playing with the temperature calibration and cracked the glass(oops)


That looks really good. I can see you getting some stone blocks or bricks and making a pizza oven in the back yard. Too bad there's already some pizza joints out by you, that'd make a great business opportunity.

Oh, off topic, but King Soopers now has pork roll for sale...

[Great-Kazoo]

Forgot to add. You wanna really try an replicate east coast flava, use some flour on your baking sheet, if not doing so already.

[cofi]

You Rollering that out or doing stretching it THE RIGHT WAY? ? I have no issue running 450-475 (gas range) using a round perforated tray. Next time place the dough in for 5 minutes prior to adding the sauce and toppings.

all hand stretched! i wont par bake jim(no shortcuts) i am playing around with fermentation times and yeast levels to get the brown i need currently im at a full 24 hours room temp bulk rise with a 2 day cold fermentation i need to add juuuuusssst a bit more yeast to get the cornicone to get those nice big bubbles


That looks really good. I can see you getting some stone blocks or bricks and making a pizza oven in the back yard. Too bad there's already some pizza joints out by you, that'd make a great business opportunity.

Oh, off topic, but King Soopers now has pork roll for sale...


the dream is to buy one of these

http://www.mobilepizzaovens.co.uk/_Media/img_5420_med.jpeg

to do fairs, concerts, and events plus we have that new food truck park in the springs like a block away from borrello bros :D

but i have to save up about 15k to make that a reality so maybe find a 3rd job????lol

thanks for the tip on the pork roll! the wife gets back from visiting fam today and i have eaten just about everything in the house so i think we will be heading over to soopers tomorrow!

[Jim B]

Here in Colorado Springs:

-Borriello Brothers

-Louie's
-Joey's off North Academy on Briargate Blvd. He has Sicilian. [rockon]

[cofi]

borriello bros sucks not even what i would call decent pizza they are using the cheapest ingredients they can find and all there dough is par baked in the morning and just sit around all day

[Aloha_Shooter]

borriello bros sucks not even what i would call decent pizza they are using the cheapest ingredients they can find and all there dough is par baked in the morning and just sit around all day

Where are you getting the idea they par bake their dough? The only times I don't get to watch them pull the dough balls and stretch and shape it are the times I grab a slice to go because I'm in a rush. Of course, I've only been to 3 or 4 of their locations so maybe I'm missing something at one of them.

I like Borriello Brothers, much better than Louie's or Joey's or Pizza Hut. Bonnie Brae in Denver is also quite tasty. Then again, we often had to settle for Tombstone or Red Baron when I was growing up (although we WOULD add extra ingredients and fresh cheese to jazz it up a bit).

[cofi]

Where are you getting the idea they par bake their dough? The only times I don't get to watch them pull the dough balls and stretch and shape it are the times I grab a slice to go because I'm in a rush. Of course, I've only been to 3 or 4 of their locations so maybe I'm missing something at one of them.

I like Borriello Brothers, much better than Louie's or Joey's or Pizza Hut. Bonnie Brae in Denver is also quite tasty. Then again, we often had to settle for Tombstone or Red Baron when I was growing up (although we WOULD add extra ingredients and fresh cheese to jazz it up a bit).

last time i was in there they had a stack sitting on the counter, maybe they were teaching a new guy to stretch? i dunno

either way there cheese tastes like spoiled milk and there sauce is bland you can tell its a bottom dollar pizza place back east that place would last a week there successful here because there surrounded by other crappy pizzerias not because they have a top shelf pizza

[Great-Kazoo]

last time i was in there they had a stack sitting on the counter, maybe they were teaching a new guy to stretch? i dunno

either way there cheese tastes like spoiled milk and there sauce is bland you can tell its a bottom dollar pizza place back east that place would have been struck by jewish lightening.


fify

[sellersm]

LOL!

[sellersm]

Not a fan of Boriello Brothers either.