Basil Doc's Pizzeria

(303) 322-5832

330 S Holly, Denver, CO | Directions   80219

39.710392 -104.922286

Open Hours

Daily 4:30pm-9pm

 
Catering, Restaurants, Cheap Eats  more

More Tags: Date Spot, Group Dining, Outdoor Dining

Cuisine: Pizza

Payment Methods: American Express, Check, MasterCard, Visa

Neighborhoods: Southeast Denver, Washington Virginia Vale

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From The Owners of Basil Doc's Pizzeria

Take out-only pizza chain tosses crunchy-crusted pizzas with a variety of tasty toppings.

Reviews for Basil Doc's Pizzeria

Recommends
3.0
over a year ago

I don't get it – I've tried this pizza three times in the last five years and although you cannot beat the amount of toppings they put on this pizza, there's not a lot to it. To me, it has to be a good crust, memorable sauce and fresh toppings. The thin crust was thin but in taste too, cannot remember the sauce and the toppings were around for awhile. For the price, you can do better.

Recommends
3.0
over a year ago

What happen to good pizza – I was so surprised of the lack of quality of our pizza. I remember the pizza being so good. We had terrible service with the counter girl. When we got home with our pizza I realized one of the pizzas was so burned. At these prices we should have some decent service and pizza that is not burned.

Recommends
over a year ago

Take out-only pizza chain tosses crunchy-crusted pizzas with a variety of tasty toppings. – The Scene
Basil Doc's sets magazines out for those who wait--and Milk Bones for four-legged accompaniers.

The Food

Expect a miracle of a crust--as crisp as a cracker, with teeth-pulling dough--handmade red sauce loaded with fresh basil; and judicious amounts of cheese and toppings, all sprinkled with more basil, garlic and grated pecorino Romano cheese. The crust is really a marvel. Although all pizzas from Basil Doc's need to be transported somewhere else, the crust retains its crunch and crisp for many minutes after the pie exits the oven. Even after time in a cardboard box. Specialty pies include Athenian (with feta and kalamata olives) and Tuscan (with sun-dried tomatoes and artichoke hearts). These aren't slopped-together, haphazardly laid-out pizzas. When they're finished, they are a picture: rust-brown sauce, like lava flowed to the sphere's edge and curled around black-topped dough bubbles, under its quilt of toppings.

 

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