Every couple of months we at Pizzeria Locale team up with a local guest chef to create a special, unique pizza to benefit a local nonprofit organization. Our culinary director, Jordan Wallace, and our brand manager, Chris Donato, have teamed up with award-winning chef Tommy Lee—who owns both Uncle and Hop Alley—to create something new and exciting. And, best of all, when you try one of these amazing creations, you’ll be supporting the work of the Rocky Mountain Down Syndrome Association!
at our four Pizzeria Locale Denver locations. On Tuesday, March 22nd, Pizzeria Locale will host a market-wide fundraiser with 33% of all sales from the four Denver pizzerias donated directly to the Access Gallery. Orders can be placed in advance and are always encouraged through the Pizzeria Locale Denver app, online, or in person at any of our four metro area locations.
Ever wonder what is the best way to reheat a pizza? Find out some of the best ways to do it now.
Ever wonder how Neapolitan pizza sauce is made? Learn how we make it at Pizzeria Locale.
The real answer is that stretching pizza by hand makes a significant difference in the pizza’s crust, and that’s worth every bit of investment. It’s a skill each pizza maker learns over time, and the best pizza makers in the world take years to perfect their craft. And yes, it’s all worth it!
There isn’t one! Different mozzarellas complement different styles of pizza in unique ways. Every kind of mozzarella has its own taste and consistency, and each brings wonderful texture and flavors to pizza.
A few times a year we offer free virtual Dough from Scratch classes via Zoom. You’ll learn how to make our amazing four-ingredient pizza dough at home using flour, water, yeast and salt. We’ll teach you how to stretch the perfect pizza crust by hand and to bake a delicious pizza in your own oven.
Ask any pizza maker, and you’ll find that one of the first and most important parts of creating the perfect pizza is the oven. And not just any oven, either! Where and how you cook pizza makes a world of difference. In fact, not having just the right oven can delay the opening of a pizzeria.
Our own Jordan Wallace has collaborated with Kelly to come up with a pizza we’re calling The Forager, which features forest mushrooms, Italian pork sausage, truffle oil, thyme, and fontina, mozzarella, and Parmesan cheese with butter and garlic oil.
utes the “correct” way to eat it! Some folks even believe the way you consume your pizza gives some insight into your personality.