Rotator pie
Nutty Goat
garlic & olive oil base, mozzarella, goat cheese, pickled red onions, arugula, toasted almonds, and a raspberry jalapeño drizzle
Made daily · brick-oven · Conifer, CO
Brick-oven artisan pizza.
Handmade sourdough, real-deal sauces, four rotating pies, build-your-own, the Detroit, and a gluten-free option that's actually good. Available upstairs all week — the downstairs Pizzeria opens Fri & Sat evenings.
Right now
This season's rotators.
Four rotating pies on the menu at any time. We refresh them roughly quarterly when the kitchen catches a seasonal idea worth chasing — pulled live from tonight's menu.
Rotator pie
The Barn Burner
san marzano tomato sauce base, pork carnitas, peppadew peppers, caramelized onions, and cayenne honey drizzle
Rotator pie
Jack's Summer BBQ
blackberry bbq base, jack cheese, bacon crumbles, meatballs, pickles and crispy onion straws
Rotator pie
Buffalo Chicken
white sauce (garlic + parmesan) base, mozzarella, buffalo chicken, gorgonzola, green onions and a buffalo sauce drizzle
The standards
The pies that don't rotate.
Beyond the four rotators, three more lanes are always on. These don't change.
Build-your-own
12″ or 16″.
Pick a size, pick a sauce, pick from dozens of high-quality toppings — Polidori sausage, Ezzo's pepperoni, fresh herbs and seasonal produce, the works. The "you can have it however you want it" lane.
The Detroit
8 × 10 inches of joy.
Our Detroit-style pie. Light, airy crust with edges crusted in Wisconsin brick cheddar that browns in the oven and adds a huge depth of flavor. Sauce on top, the way Detroit does it. One of the best-sellers — people get hooked.
Gluten-free
The genuinely good one.
Our GF dough comes from Sweet Escapes in Longmont, Colorado — a bakery that takes gluten-free seriously. Bakes up in our brick oven the same as any other pie. Not a sad afterthought.
How we make it
The reasons it tastes the way it does.
The dough
Handmade sourdough — our starter is over six years old and the dough is slow-fermented for at least 48 hours before it sees the oven. Hand-stretched, not pressed.
Two brick ovens
Upstairs in the Taproom, a Hot Rocks conveyor brick oven keeps wait times in check during a busy night. Downstairs in the Pizzeria (Fri & Sat evenings), a traditional brick oven sits front and center in the open kitchen. Both produce real brick-oven pizza.
The red sauce
Premium San Marzano tomatoes built into sauce the traditional way — fresh basil, fresh oregano, Mediterranean sea salt, high-quality extra-virgin olive oil. No sugar, no preservatives, no fillers, no shortcut paste. The tomato is the star and the seasoning earns its place. We're purists about this one.
Sauces + toppings worth name-dropping
Polidori sausage from down in Denver. Ezzo's pepperoni. Our own garlic-parm white sauce. Hot honey we measure by the squeeze. The kind of ingredient list that earns a re-order.
How we pick what to make
Four rotating pies on the menu at any time, refreshed roughly quarterly when something seasonal is too good not to feature. Plus the standing favorites — build-your-own, the Detroit, and the gluten-free pie — that don't go anywhere.
Hungry yet?
Order online for pickup or dine in upstairs all week. Friday and Saturday nights the full Pizzeria opens downstairs — full bar, 16 taps, the brick oven front and center.