Dough Counter Denver Review: New York & Sicilian Pizza on Colorado Blvd

When I heard that the people behind Marco's Coal Fired were opening another pizza concept, I paid attention. Marco's Coal Fired is, without much debate, one of the best pizza spots in Denver — I've thought that for a while. So when that same team launches something new called Dough Counter over on Colorado Blvd, yeah, I'm going to make the drive. The pizza credibility alone made this worth checking out.

Dough Counter focuses on New York and Sicilian-style pizza, which is a pretty specific lane to be in. These aren't styles that forgive sloppiness. New York pizza lives or dies on the dough, the char, the fold. Sicilian is all about that thick, focaccia-like base — crispy on the bottom, airy in the middle, sauce on top. If you're going to put your name on both, you'd better be doing them right. Given who's behind this place, I figured there was a decent chance they actually were.

What You're Getting Into

Colorado Blvd isn't exactly a destination street for food in the way that, say, some of the trendier neighborhoods in Denver have become. But that also means you're not fighting for parking or waiting an hour because someone posted it on social media last week. The spot has a more low-key feel, which honestly works for a pizza place. You're here for the pizza, not the scene.

The menu centers on those two styles — New York slices and Sicilian squares — and that focused approach is something I appreciate. Too many places try to do everything. Dough Counter seems to know what it is.

The Pizza Itself

The New York-style is legitimately good. The dough has the right amount of chew without being gummy, and the char on the crust tells you these people understand heat and timing. It's the kind of slice you can fold without it falling apart on you, which sounds like a low bar but is actually where a lot of Denver pizza fails. We don't have a deep history with New York-style pie here, so when someone gets it right, it stands out.

The Sicilian squares might actually be the more impressive of the two. Getting that bottom crust right — genuinely crispy, not just slightly browned — while keeping the interior light is harder than it looks. Dough Counter pulls it off. The sauce is applied well, and the whole thing holds together in a way that makes it clear someone spent real time dialing in the recipe. Among Sicilian pizza in Denver, this is near the top.

Any Downsides Worth Mentioning

The Colorado Blvd location isn't the most convenient depending on where you're coming from. If you're in the suburbs or on the west side, this is a bit of a trek. That's just geography, not a knock on the restaurant. The concept is also relatively new, so consistency is always something to watch with a newer spot — though the team behind it has proven they can run a tight operation over at Marco's Coal Fired, which gives me some confidence.

This isn't a cheap pizza run either. Quality ingredients and serious dough work cost money, and the pricing reflects that. Worth knowing before you go in expecting a $3 slice situation.

Bottom Line

Dough Counter earns its place on the short list of best pizza in Denver. The Marco's Coal Fired connection isn't just a marketing angle — you can taste that same commitment to doing the fundamentals well. New York and Sicilian are both solid here, and that's not easy to say about many spots in this city. If pizza is what you're after and you want something more serious than a chain or a frozen-dough situation dressed up with nice lighting, Colorado Blvd is worth your time. I'll be back.