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The slices of pizza there were as big as our faces, and it was to die forwe didnt leave hungry! What does a boxing legend have to do with Boulder Countys favorite pizza? Well, back when Abos founder Steve Abo was learning the craft of Neopolitan-style pizza making in New York, he apprenticed in a restaurant owned by Rocky Graziano. Then he brought his pizza mojo out West and when he opened the first Abos store on The Hill in 1977, Abo fashioned his proprietary sauce on the The Rocks family recipe. The dough is made daily, formulated for the classic Neopolitan thin-but-pliable crust, rustically bubbly with chewy cheese that stays on the pie. Fresh comes first at Abos. Everything is prepared daily, so whichever pie you choose is going to be tasty. Order off the menu or customize your pizza to your hearts and stomachs content. Why is Abos better? Definitely, its the ingredients! says Charles Sarni, a manager at the Broadway store in Boulder. The dough is fresher, and the sauce is some of the best Ive tasted. And Im from New York, I know the difference. The ovens start up at around 10 am and before lunchtime, hungry Abo-ites start coming in for a four-dollar slice (a meal in itself) or just give in and order a whole pie. College students know that pizza is a viable option for breakfast, lunch, dinner or a late-night snack. Adults know pizza is always a hit with kids and co-workers. Boulder thinks the best source for this magic pie is Abos Pizza, where slices come oversized and toppings are abundant in option. New York style buffs up with classically thin crust made from dough tossed fresh daily. Generous amounts of mozzarella, fresh toppings and a list of locally brewed beers to wash it all down makes Abos a place to catch up with friends or check on the score of the game between classes, all while enjoying a moderately priced slice of pie. Abos is also open late night, where slices become part of a fun night with friends or food for thought during late night study
