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Golden-brown crusts that, as he’ll explain, land squarely between Ny and Neapolitan fashion present a supple but stable base for creations with punny rap-inspired names just like the Dillmatic with mozzarella, ranch dressing, and pickles and the MF Shroom, topped with burrata, pancetta, mushrooms, arugula, and garlic. As the well-known quote goes, simplicity is the ultimate word sophistication; in this case, each final ingredient exudes integrity — crunchy-tender crust, topflight cheeses, contemporary herbs, Sicilian olive oil, and all. Bursting onto the Denver eating scene with a massively successful pop-up hoagie store, AJ Shreffler is now running the kitchen at Cap Hill beer bar Out of the Barrel, the place he’s slinging not only sandwiches but pies as gargantuan as they are gorgeous. (For those in the DTC space, there’s a second location in Englewood, whereas University Hills sibling Dough Counter makes a speciality of Sicilian-style slices so massive they’re virtually casseroles.) As the dynamic duo behind beloved pasta joint Dio Mio, Alex Figura and Spencer White know a factor or three about dough, and they’re proving it at this pizzeria down the block from their flagship in RiNo (complete with an alley window for service by the slice). Amongst the prize pies is the Parma Italia, which features each parmesan and prosciutto from its eponymous area in addition to soppressata, burrata, arugula, and garlic olive oil, and the Brooklyn Bridge, graced by cupping pepperoni, Italian sausage, ricotta, fresh garlic, and oregano.







