Pruf Pizza

WHO ARE WE?

We’re not here to fit in.
We’re here to raise the bar.

PRUF isn’t a pizza place – it’s a promise. A promise that every slice you bite into is the result of obsession… the kind of obsession that keeps you up at night tweaking hydration percentages, fermentation schedules, and how fat should melt into crumbs of sausage.

Two years in the lab perfecting dough – all so your first bite hits like a revelation.
Not “good for Colorado.”
Just damn good pizza.

We use technique like a weapon – long fermentation, high-heat finish, and ingredients with stories worth telling:
Karobuta pork fat in our sausage. Nueske’s for bacon. Proper mozzarella that stretches past the plate. Dough that earns its crust every single day.

PRUF was built for people who crave better.
People who care where their food comes from.
People who don’t settle.

This might change your answer to what the best slice even means.
And if it does? Good.

That’s the point.

Beau

Troy

Nate

FRICO

We’re proud (and slightly nervous) to introduce our new spokesfeline: Frico the Cat.

Legend has it, Mr. and Mrs. Cat had twins. One was Felix, you know, the Hollywood darling, bright lights, silver screen, eternal youth, yadda yadda. The other was Frico. Not his given name, of course. No, this moniker supposedly came from his wilder days in the 90s, slinging hot pies in the back alleys of Toon Town (though that would just be conjecture on our part).

While Felix chased fame, Frico chose the scenic route. He has hopped freight trains across the continental divide, roadied for everyone from the Dead to Slayer, unicycled up Mt. Kilimanjaro twice, held down the mousin’ shift at CBGB’s, and been declared legally deceased seven different times. Each resurrection only made him hungrier for life, for adventure, and for pizza.

Now, he has landed here at PRUF. Felix’s licensing fees were astronomical, but Frico came cheaper, more… local. Sure, he is rough around the edges, and yes, he drips sometimes (do not worry, the vet says it is safe). With his gold-toothed grin and unstoppable swagger, we could not ask for a better partner in crime.

So, please join us in giving a warm, melty welcome to Frico the Cat, the legend, the loaf, the last cat standing.

FROM THE LAB

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POPPER'S REVENGE

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This one pulls up loud. Fresh-cut jalapeños bringing that clean, green heat. House chili-fennel sausage loaded with Karobuta pork fat because flavor > feelings. Crispy Nueske’s applewood smoked bacon jumping in like, “Did somebody say party?”

Then we pipe on a Calabrian chili whipped ricotta – spicy, silky, and kinda fancy in a truck-stop-chef way.

It’s a jalapeño popper that grew up, hit the gym, and became a pizza legend.

THE BIG BOOM THEORY

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Roasted maitake mushrooms bring a hard sear and a crisp edge — deep umami that shows up immmediately.

Chili-fennel sausage delivers heat, fat, and snap — the kind of flavor that refuses to fade out.

Sweet, slow-cooked onions melt into the sauce, grounding all that intensity with real balance.

And beneath it all:
a rich, silky mushroom cream that keeps every bite heavy — in the best way.

This slice doesn’t play “veggie pie.”
It plays big, bold, savory — with crunch, softness, and power in every bite.

This is mushrooms done right.

ANIML STYL3

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Think of your favorite West Coast burger spot…
Now imagine it quit its job, bought a leather jacket, and moved to Detroit.

Smashed beef with crispy edges.
Onions caramelized into the crust.
MACK sauce that doesn’t need hush-hush branding.
Pickles and mustard keeping it razor sharp.

This is the evolution of the burger you thought you knew.