For Brett Freedman, owner of DTC Slice in Greenwood Village, emotion is about half of what makes a great pizza. The other half is data-gathering.
Rufino Santana cuts a pineapple and pepperoni pizza at DTC Slice in Denver on Wednesday, Oct. 30, 2024. Scott Hagan and Kristen Granda share a pizza and salad at DTC Slice in Denver on Wednesday, Oct. 30, 2024. Owner Brett Freedman handles a big order at DTC Slice in Denver on Wednesday, Oct. 30, 2024. Felipe Santana checks pies in the oven at DTC Slice in Denver on Wednesday, Oct. 30, 2024. Rufino Santana cuts a pineapple and pepperoni pizza at DTC Slice in Denver on Wednesday, Oct. 30, 2024.
Freedman’s perfect pizza is what he calls a “Neo-Neapolitan”: Thin, but with the firm, crisp underside of a New York slice. The crust’s edges are crunchy on the outside, but soft and airy inside, like an irresistibly dippable mini-baguette. Their successful dough recipe uses 00 flour, a fine-ground Italian flour preferred for a lighter, less-glutinous crust. The dough ferments for three days at low temperature to develop flavor, then proofs in a programmable proofer-retarder machine that adjusts temps as needed.
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