Rosso & Stone Pizzeria
Wood-Fired. Hand-Stretched. No Compromises.
Neapolitan pizza from imported Italian flour and San Marzano tomatoes.
Our Approach
The Oven Is the Heart
Our wood-fired oven was built by a third-generation oven maker from Naples. It reaches 900°F and cooks a pizza in 90 seconds. That extreme heat creates the leopard-spotted char and pillow-soft center that define true Neapolitan pizza.
We import Caputo Tipo 00 flour from Naples, use San Marzano DOP tomatoes, and source fresh mozzarella from a Colorado dairy. The dough ferments for 72 hours. Some things cannot be rushed.
Why Rosso & Stone
What makes every pie worth the visit.
900°F Wood-Fired Oven
Hand-built by a Neapolitan oven maker. 90-second cook time creates the perfect char and chew.
72-Hour Dough
Caputo Tipo 00 flour, cold-fermented for three days. Light, airy, and deeply flavorful.
Imported Ingredients
San Marzano DOP tomatoes, Fior di Latte mozzarella, extra virgin olive oil from Puglia.
Local Toppings
Colorado sausage, Durango honey, locally foraged mushrooms, and produce from Hermosa farms.
A Taste of What Awaits
From our kitchen to your table.
Evening ambiance
Our menu
The dining room
Wood-fired atmosphere
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What Our Guests Say
“
This is real Neapolitan pizza. The char, the chew, the sauce — it transported me back to Naples.
Sophia L. Italian food lover
“
The 72-hour dough makes all the difference. Light, airy, and you can taste the fermentation.
Brian C. Weekly regular
“
Best pizza in Colorado. I’ve tried them all. This is the one.
Emily R. Denver foodie