Very good pizza, fresh ingredients.
luke.mason412/17/20, 3:20 a.m.
Post Mags run. Great tomato taste, great contrast with the bitterness of the char on the crust, super solid Neapolitan.
owen.gallagher212/10/20, 2:01 a.m.
Amazing pizza. They have a wood burning oven that cooks your pizza at 1000 degrees flown in from Italy. Good wait time to get your pizza, and good appetizers. Staff is nice, and located in a nice place. Over all it’s great.
discodylan10/4/19, 1:04 a.m.
Sauce to cheese ratio out of wack, flop off the wazoo... someone get some Italians in here
ellen.kate6/18/19, 4:54 a.m.
Such good pizza. The only thing is that they cook it at 1000 degrees for almost 2 minutes so it’s still setting when they put it on the plate therefore they don’t cut it. Other than that it’s very very good and the crust is delicious. They also have excellent dessert.
jon.conkright6/10/19, 1:10 a.m.
I was super excited to try a PL closer to home since I had just loved one down in Denver. Unfortunately, the list of differences was a long one. Uncut. LOTS of flop (like the middle 5” of the pie was like a raw tortilla). And if that wasn’t enough, the menu prices were almost double what I saw in Denver. Sorry Boulder, but I worry that you’ve found a way to ruin Neapolitan pizza.
trw72812/14/19, 1:05 a.m.
Very great slice! I got watch them make it right in front of me and it was a very good pizza! It could have been an 8 but in my opinion it came up just short.
sam.konrath1/18/19, 3:18 a.m.
Uncut pizza. Great dough with a good chew. Diavola has some good heat. Ricotta cheese was perfect.
greg12311/7/18, 8:41 p.m.
Great pizza, uncut because it is still cooking on the way to your table, very good overall.
adonnini9/14/18, 8:20 p.m.
Neo style (uncut), good crust, needs a little more sauce. Overall pretty good.