Welcome to Abo’s


Best New York Pizza


In The West

SPECIALTY PIZZAS: 12 INCH $19.90 | 16 INCH $23.50 18 INCH $25.25

About us


With 30 years of experience and 13 existing locations Abo’s quality is well-known throughout the Colorado front range. We serve only hand tossed Neapolitan New York pizza. Abo’s uses the highest quality ingredients and makes fresh sauce and dough daily. Delivery, pick-up or drop by for a New York slice.


The Crust

The dough is made fresh daily and hand tossed according to the authentic Neapolitan New York pizza tradition. The crust is classically thin. Its texture is bumpy, bubbly, pliable and crimped yielding a great taste and firm fold over. The dough is flour dusted and baked in the Vermont Bakers Pride Ovens.

The Sauce

The Abo’s Pizza Sauce is a proprietary blend fashioned after the legendary Rocky Graziano family sauce recipe. The sauce is herby, light, and sweet, but not too sweet with a hint of tartness. The sauce does not detract from the toppings.

The Cheese

Only 2% skim milk 100% mozzarella is used in generous quantities. Skim mozzarella yields a moist and chewy consistency without the oil-slick effect. Abo’s cheese won’t slide off the crust with the rest of the toppings!

The Tomatoes

While less expensive varieties and sources abound, Abo continues to use high quality tomatoes from the same supplier year after year.

The Vegetables

The freshest vegetables are delivered and chopped fresh daily.

Quality of Ingredients Philosophy

Abo believes in using better quality ingredients and looks for cost savings elsewhere. When it comes to making a great pizza that is consistent time after time, Abo believes in regularly using the best quality ingredients regardless of price increases.


Dough is made fresh daily and is never frozen. Preservatives are not used. The freshest onions, green peppers and mushrooms are cut daily.

The Oven

Abo’s Pizza uses the famous Vermont Baker’s Pride Ovens which consist of high quality baking bricks that ensure and even bake over the entire surface area of the pizza. No conveyor belts here.

Size Matters

Here is where the real value is visible to the hungry eye. Abo’s slices are bigger. While other pizzeria’s offer 14 to 16 inch diameter pies that yield 10 to 12 slices, Abo’s pies have either an 18 inch or even 20 inch diameter, use more ingredients for the toppings, and yield 8 slices per pie.



Boulder County Gold, 09/23/10 – Boulder Colorado

"Best Pizza" 2008, 2009, 2010, 2011*, 2012

What does a boxing legend have to do with Boulder County’s favorite pizza? Well, back when Abo’s 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 Abo’s store on The Hill in 1977, Abo fashioned his proprietary sauce on the The Rock’s 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 Abo’s. Everything is prepared daily, so whichever pie you choose is going to be tasty. Order off the menu or customize your pizza to your heart’s and stomach’s content. Why is Abo’s better? “Definitely, it’s 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 I’ve tasted. And I’m 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 Abo’s 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 Abo’s 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. Abo’s is also open late night, where slices become part of a fun night with friends or food for thought during late night study sessions. Our runner-up this year is the always classy, always delicious Proto’s Pizza Napoletana with locations in Boulder, Longmont, Lafayette, Broomfield and Denver. Beau Jo’s of honey-for-your-crust fame earns third place this year. Fourth place went to Nick-n-Willy’s, with Cosmo’s in fifth.

–Boulder Weekly, Best of Boulder County 2010

Give it to us flat and round and with the sacred Mana of the Gods flowing down the center of the fold, and what else is there? Chill, brothers and sisters, life is too short to quibble over N.Y.-style versus Chicago-style (deep down, you know what you like, right?). One of Boulder’s greatest pleasures is catching a Friday night show up on The Hill and striding over to Abo’s just before encore for a couple of slices with the Fox PA still clanging in your cranium. Genuine institutions are rare these days, but Abo’s has been wheeling out NY-style perfection for a thousand years and a hundred thousand Friday nights when all that mattered was thin crust perfection. Been there, done that. Cosmo’s is another Boulder institution, recently expanded and pumping the loudest kitchen-crew tunes in town, serving up pies for the vampires of Willy Villyville. Hapa does the late-night sushi thing on The Hill and downtown, and the Dark Horse is one of Boulder’s last truly woolly burger zones. You gonna finish that?

–Boulder Weekly, Best of Boulder County 2010

"Yo, Slice! It’s half-time, the Broncos are up by three, and you’re hungry. How about a hot New York-style pizza and a couple of fresh salads, delivered right to your door? Get on the horn and tell the nice folks at Abo’s what you need. "Pepperoni is still our top seller,” says Eric Bruner, manager at the South Broadway location. The Super Combo and Veggie Supreme are big time, too – or you can get whatever you like, made to order by the slice. Brand X pizza?
Fuhgettaboudit, we say – Abo's is the real thing."

–Daily Camera, Boulder County Gold 2002

"Best Quick Lunch"

Incite Denver – Denver Colorado

"Best Slice" 2000

The Best of Longmont – Longmont Colorado

"Best Pizza" 2009


"Denver Daily News said…"

"The slices of pizza there were as big as our faces, and it was to die for…we didn't leave hungry!.""

–Denver Daily News, 6/29/06

(* Runner-up)

Own an Abo’s

Licensing Opportunities

Get your slice today!

Abo’s Pizza is offering an excellent business opportunity for someone with a strong work ethic and an entrepreneurial spirit. If you ever thought of owning your own pizza restaurant, taking advantage of a recognized industry leader, but, don’t want to pay the excessive franchise fees and commissions usually associated with national chains, this opportunity is for you. Many delivery areas are still available for distribution rights.

At Abo’s Pizza, our partners sign a License Agreement, not Franchise Agreements. Unlike a Franchise Agreement, a License Agreement requires only a one time fee with purchase provisions, rather than on-going payments of profits and the usual required high cost proprietary items.

A License agreement, simply put, allows you to reap all of the benefits of a major chain, but you keep all the profits. Abo’s has also aligned themselves with national distributors and food companies to assure quality ingredients at chain store volume prices. Want to learn more? Read further….

Items you will need to get started:

  • Business Plan
  • Lawyer
  • Financial Statements
  • General Contractor
  • Credit Review
  • Accountant
  • Location of 1600 square feet or more required

Abo’s can provide:

Independent Real Estate Agent, Architect, Sub Contractors, Food Distribution Terms (Pending Credit Review), Extensive Training Program.

Estimated start-up costs:

  • One Time License Fee($10,000 at signing $10,000 during first year) $20,000
  • $40,000-$45,000 Equipment:signs, tables/chairs, ovens, prep tables, cooler, etc.
  • $84,000-$104,000 Build Out:
    • Electrical $18,000 – $23,000
    • Plumbing $18,000 – $23,000
    • Mechanical $18,000 – $23,000
    • Carpentry (floors, walls, counters) $18,000 – $23,000
  • $6,000 First Month’s Lease and Security Deposit
  • $10,000-$12,000 Architect: plans and permits.
  • $15,000 Intangibles:opening food order, office supplies, etc…
  • $15,000 Point of Sale
  • $190,000 – $217,000 Total Estimated Cost*
Colorado Office of Economic Development

Contact us for more information:

Contact us via e-mail at steveabospizza@gmail.com

Get Started Opening Your Own Abo’s Pizza