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About Blue Pan

Blue Pan Pizza specializes in serving award winning Detroit- Style Pizza. Located in Denver’s West Highland and Congress Park neighborhoods, we offer full-service dine-in, carryout, delivery and pizza by the slice at both locations. While we have won multiple awards for our Detroit-Style Pizza, we urge you to try our other pizza styles, each of which has their own unique taste and texture.

Originated in the Motor City in the 1940’s, our Detroit-Style Pizza has won multiple national and international awards. The signature characteristic of  Detroit-style pizza, the caramelized crust, is achieved by using a unique blend brick, white cheddar, and whole milk mozzarella cheeses. Our award winning sauce, made with Stanislaus tomatoes and high-quality extra virgin olive oil, is usually placed on top of the cheese prior to serving. Our light and airy dough is made in house daily using our proprietary triple rise technique. All our Detroit- style pizzas are baked in a Bakers Pride deck or a Matador electric oven, at very high temperatures.

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Other Styles of Pizza

Blue Pan also features Classic Italian (13”), Chicago Cracker Thin (16”) and New York Style (22”) pizzas, the dough for each also made in house daily. A limited selection of fresh salads, appetizers and sandwiches complement our selection of different pizza styles. All of our dough is freshly made in house daily.  All our purveyors are handpicked by co-founder and Master Pizzaiolo Jeff Smokevitch, allowing us to provide our customers the highest quality culinary experience possible. Our beer and wine are rotated throughout the seasons based upon availability.

Gluten Free:
Blue Pan also offers gluten free versions of our Detroit-style and Classic Italian pizzas. Our gluten free dough is provided by Wild Flour Bakery located in Boulder, Colorado. Founded by Susan Johansen, Wild Flour has flourished into a thriving community icon and is highly respected in the industry.  Learn more about Wild Flour Bakery

Award Winning Pizza

Jeff  “Smoke” Smokevitch is widely recognized as one of the best Pizzaiolo’s in the industry, with several national and international awards.  He refined his craft under legendary Pizzaiolo, Master Instructor, author, and 11-time World Champion, Tony Gemignani.  Smoke is a member Gemignani’s World Pizza Champions team in addition to being an assistant instructor at Gemignani’s International School of Pizza in San Francisco.

As a member of the World Pizza Champions, Smoke has represented Colorado and competed against the most elite pizza makers in the world, including competitions in Paris, Italy, Las Vegas, Orlando, and Columbus.  At the 2013 and 2014 International Pizza Challenge in Las Vegas, the largest pizza show in the world with over 10,000 attendees, Smoke’s “Authentic Detroit Style Pizza” won first place two years in row, and earned him the prestigious title of World Champion.

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  • 2015 1st Place, Pizza Triathlon
    World Pizza Championships – Parma, Italy
  • 2014     1st Place Traditional Pizza, Mid America Division
    2nd Place overall – Traditional Pizza
  • International Pizza Challenge – Las Vegas, NV
    2014     2nd Place – North America
  • World Pizza Championships – Parma, Italy
    2013     1st Place (Pan Division)
  • International Pizza Challenge – Las Vegas, NV
    2013     2nd Place – North America – (Pan Division)
  • World Pizza Championships – Parma, Italy
    2012     5th Place Pan Division
  • International Pizza Challenge – Las Vegas, NV
    2012     3rd Place – North America
  • World Pizza Championships – Paris, France
    2011     2nd Place, Traditional Pizza, (Mid America Division)
  • International Pizza Challenge – Las Vegas, NV
    2011     2nd Place overall
  • American Pizza Championships – Orlando, Florida
    2010     1st Place, Pizza Competition at International School of Pizza
  • International School of Pizza – San Francisco, CA
    2010     International School of Pizza – San Francisco, CA
    Certified Pizzaiolo: Neapolitan, Sicilian, Classic Italian, Classic American

About The Owners

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Jeff “Smoke” Smokevitch

Smoke is widely recognized as one of the best Pizzaiolo’s in the industry, as demonstrated by earning several national and international awards.  He refined his craft under legendary Pizzaiolo, Master Instructor, author, and 11-time World Pizza Champion, Tony Gemignani.  Over the past five years, Gemignani has mentored Smoke to help him perfect award winning Detroit Style pizza, culminating with Smoke becoming a member of Gemignani’s World Pizza Champions team. As a member of the World Pizza Champions, Smoke has represented Colorado in competing against the most elite pizza makers in the world, including competitions in Paris, Italy, Las Vegas, Orlando and Columbus.

At the 2013 and 2014 International Pizza Challenge in Las Vegas, the largest pizza show in the world with over 10,000 attendees, Smoke’s Detroit Style pizza won first place two years in row, earning him the prestigious title of World Pizza Champion. Since being crowned Champion, Jeff has become an instructor at Gemignani’s International School of Pizza located in San Francisco, CA. He certifies students from all over the world in the craft of making different styles of pizza including Neapolitan, Classic Italian, Sicilian, California, Old New York, New York, Chicago, Detroit and St. Louis.

Jeff is also a co-founder of Brown Dog Pizza in Telluride Colorado. Brown Dog has earned national praise for their pizzas and has become a top culinary destination in Colorado. When not in Denver, Jeff can usually be found in the kitchen at Brown Dog working on new recipes and other culinary creations.

GILES L. FLANAGIN

Immediately out of college, Giles moved to Chicago to apply his entrepreneurial passion in the real estate industry. During this time, Giles played an integral part in the formation of three real estate related companies, all of which achieved a high level of success and continued to fuel his entrepreneurial spirit. His efforts resulted in him receiving several industry awards related to the rehabilitation of several dilapidated properties throughout Chicago.  While living in Chicago, Giles would frequently bring back dough from his favorite pizzerias in Detroit and bake pizzas in his apartment. It was during this time he believed that Detroit-style pizza could be served with great success in other markets.  In 2011, Giles relocated to Denver, CO. to partner up with Jeff in the pizza industry, culminating with co-founding Blue Pan Pizza’s first location in Denver’s West Highland neighborhood.

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