Start with the fold.
Our dough is made fresh daily, never frozen. Hand tossing gives the thin crust its bubbly, pliable texture: firm enough for the toppings, ready for that New York fold.
NEW YORK STYLE · MONSTER SLICES DAILY
Thin crust.
Big character.
Our daily MONSTER SLICES bring the New York fold to Longmont. Bubbly crust with a little chew, herby tomato sauce and generous mozzarella—all baked in brick deck ovens.
Choose a slice or a pie
THE MAKING OF AN ABO’S PIE
Fresh dough.
No conveyor belts.
Keep the balance.
The tomato sauce is herby, light and a little sweet-tart, fashioned after the Rocky Graziano family recipe. A generous layer of mozzarella brings the chewy finish.
Let the oven work.
Abo’s bakes in Baker’s Pride deck ovens. The pizza rests on baking bricks, getting heat from below for an even bake. No ride down a conveyor belt.
BOULDER, 1977
A New York recipe.
A Colorado beginning.
Steve Abo returned from New York with a sauce recipe and a way of making pizza. In 1977, he opened the first Abo’s on University Hill in Boulder.
The hand-tossed, deck-baked tradition became an Abo’s signature across the Front Range. Here in Longmont, you’ll find it at 1834 N Main Street—by the slice or the whole pie.
Read the full Abo’s storyGET TO KNOW THE CRUST
Start with cheese.
Then make it yours.
A cheese slice puts the dough, sauce and mozzarella front and center. For a different direction, try the New Yorker: garlic, olive oil, oregano and extra cheese.
Prefer a loaded pie? The Super Combo brings pepperoni, Canadian bacon, black olives, green peppers, onions, mushrooms and extra cheese.
Meet the signature piesBY THE SLICE OR BY THE PIE
Big slice.
A beer on the side.
MONSTER SLICES are served daily, and whole pies come in 12″, 16″ and 18″ sizes. Pair your pizza with a beer when you visit the Longmont shop.
Taking dinner home? Explore carry-out and delivery options for your order.
Find Abo’s Longmont