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.
Serving Abo's Pizza is a great change from a Pig Roast or Barbecue. Check us out for your next company party or social event. For most catered events, Abo's comes in under $10.00 per person including salad and drinks. Compare us to any other caterer and discover the Abo's difference.
We make Abo's Pizza on the spot, this allows us to serve the freshest, hottest, quality pizza found anywhere. Pizzas are served buffet style with a variety of toppings, requests are taken so you can get any combo you want. Abo's also offers great Salads, a variety of Sodas and can setup a Lemonade or a drink station.
Abo's Pizza is a unique menu item, it is not that often you can get a giant slice of freshly made pizza from one of Colorado's top pizzerias at a town fair or music festival.
We can work any size event, from catering a 100 person golf tournament to concessions at a 40,000 person festival. By using high capacity stone deck ovens our professionally trained, experienced staff can serve large crowds quickly and efficiently. At a recent Boulder Kinetics, we served 480 slices and 240 lemonades per hour. Our lines move!
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 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.
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!
While less expensive varieties and sources abound, Abo continues to use high quality tomatoes from the same supplier year after year.
The freshest vegetables are delivered and chopped fresh daily.
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.
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.
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.
With all the pizza places around, what makes Abo's stand out? "Quality ingredients – special dough and special sauce made daily just for Abo's," according to manager Ben Bishop. "Also, our professional pie makers, professional because of the quality they assure and the pride they take in their work." It's true, the dough is made fresh daily and hand tossed according to Neopolitan New York tradition, and, oh, that genuine Neopolitan crust – benissimo! It is classically thin with a bumpy texture, bubbly, pliable but firm to fold over. Abo's Pizza still adheres to the original quality ingredients of its first pie, which hit Boulder in 1977. The sauce is a proprietary blend fashioned after the legendary Rocky Graziano family sauce recipe. Founder Steve Abo was trained in New York pizza restaurants owned by the once-famous boxer. Abo's continues to use high quality tomatoes from the same supplier year after year. The freshest vegetables are delivered and chopped daily. They use mozzarella cheese that won't slide off the crust. A slice of Abo's pizza is only $3, and the restaurant offers lunch specials. Bishop says, "Thanks to all our fans," and notes, "We have quite a few regulars who come in three to five days a week. We know them by their names and their slices!"
Approximately 3 billion pizzas are sold in the U.S. each year, according to the National Association of Pizza Operators. What does that look like on an individual level? Well, that ends up being 46 slices of pizza for each man, woman and child in America per year. Now that's a lot of pizza. It seems that everyone has a favorite kind of pizza. With options galore — from toppings to type of crust — there's something for everyone. But here in Boulder County, our readers have spoken. It's Abo's Pizza's hand-tossed Neapolitan New York style pizza with its famous sauce and custom blended 100-percent Mozzarella cheese that warms the hearts and waters the mouths of Boulder's pizza lovers. When Abo himself was a CU student, he and his friends used to complain that there was no place in town to " fill the munchie." Abo decided to do something about the New York Pizza void in Boulder. In 1977 he opened the first Abo's Pizza on University Hill. Now, 31 years later, Boulderites are still grateful for the slice of New York that Abo brought to their happy little city. Pam Proto and Rayme Rossello have been delighting Boulder County residents with their Neapolitan pizzas since 1999, offering upscale quality and taste for dine-in or take-out. Nick-N-Willies opened its first shop on Pearl Street and has made a name for itself offering hungry locals gourmet take-out."–Boulder Weekly, Best of Boulder County 2008
–Boulder Weekly, Best of Boulder County 2010
"How is it that Boulder doesn't have a decent 24-hour joint?" Shouldn't the confluence of 3 a.m. student crammers and 20-something-year-old party animals generate a late-night culinary mecca beyond Denny's or, heaven forbid, the Taco Bell drive-thru?But while senior citizens and Boulder High seniors will continue to haunt the home of the Grand Slam, and the lines at TB may still wrap around tighter than a 7-layer burrito, Boulder should be able to provide night owls with respectable sustenance until about 2:30 a.m. At least that was the ambition of Steve Abo, pie pioneer of our beloved Abo's Pizza. After dropping out of CU, this entrepreneur headed back to his hometown of New York, where he had an apprenticeship under none other than Rocky Graziano, the 1947-48 middle-weight-boxing-champion-turned-pizza-chain-guru. Abo brought his apprenticing skills back to Boulder in 1977, bringing with him punch-packing NYC slices via Abo's on University Hill. Since then, this Boulder institution's insomniac hours (open until 2 a.m. except for Sunday) have provided cause for numerous study breaks and taken the edge off many a post-bar buzz. In addition, Abo's has paved the way for other eateries like honorable mention Cosmo's Pizza to dish out high-quality dough well into the night.If you're looking for a swankier end to your late-night cravings, runner-up Hapa offers racous raw fish until 10 p.m. on weeknights and until midnight from Thursday through Saturday."
–Boulder Weekly, Best of Boulder County 2008
"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
"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