Redeemer Pizza comes from chefs Spencer White and Alex Figura, the pair behind sister restaurant Dio Mio, who turned a shared obsession with bread into a pizza shop in Five Points. The dough is high-hydration and naturally leavened, fermented a minimum of 72 hours, made with flour milled and grown in the US — the kitchen calls the result "New York style 2.0."
The space works two ways: a dining room for sitting down with a pie, and an alley pizza window for slices and grab-and-go. A covered, heated patio doubles as counter-service space for lunch. Beyond whole pies and slices, the menu includes hoagies, alongside natural and biodynamic wines, cocktails, and beer.
Regulars point to the crust as the draw — crisp and consistent — and the spot has built a following in a crowded Denver pizza scene, with diners citing strong service and value along the way.
The space works two ways: a dining room for sitting down with a pie, and an alley pizza window for slices and grab-and-go. A covered, heated patio doubles as counter-service space for lunch. Beyond whole pies and slices, the menu includes hoagies, alongside natural and biodynamic wines, cocktails, and beer.
Regulars point to the crust as the draw — crisp and consistent — and the spot has built a following in a crowded Denver pizza scene, with diners citing strong service and value along the way.