A few evenings ago, the Lovely Spouse and I ordered some P'zones from Pizza Hut. These are their version of a calzone. They were not very good. The cheese was like plastic, and the pepperoni was not very tasty either. So we were still hankering for some good pizza.
What is a good pizza? Well, the crust should be not too thick, not too thin, and have just the right crispiness. The pie should not be swimming in sauce, and it should have fresh ingredients.
So, what to do? Well, we went on the Internet and found Marco's Coal Fired Pizza in downtown Denver a couple of blocks from Coors Field. Now would we be crazy enough to make a 50-mile round trip for pizza? You bet! Marcos has ovens that were imported from Italy, brick by brick. They are indeed "coal fired", and are kept at 1000 degrees Fahrenheit. That kind of heat bakes your pie in about one minute, and bakes it to perfection. It is also one reason why you can't replicate this at home. The flour comes from Italy, and the vegetables are fresh and local.
We ordered a Toscana pizza (top picture) and a Brooklyn pizza (lower photo). The Toscana has Fresh Mozzarella, San Marzano Tomato Sauce, Arugula, Grape Tomatoes, Prosciutto di Parma, Gran Cru, and Extra Virgin Olive Oil. The Brooklyn consists of Sweet Italian Sausage, Pepperoni, Mushrooms, Red Onions, Fresh Mozzarella, and the San Marzano Tomato Sauce. As you can tell, we had to taste these before I even took a picture of them. They were very delicious and Marco himself came to check on us.
The tab for two pizzas, and two glasses of wine was $48 before the tip. So although these are not the cheapest pizzas you can buy, they are by far the best I have had in Colorado. With great ingredients and that 1000 degrees coal heat, these are a real treat. I should also add that the service quality and ambiance of this little neighborhood pizza parlor and bar is as good as the food. Highly recommended!