City Pizza Pasta - Arvada

I am giving them a 4 for having decent toasted ravioli and meat sauce but the pizza needs a lot of work to be a true St. Louis style delicious pie. After...

Being from NJ, loving food, let me know tell you there is nothing like a home town pizza spot. This place is it! Cozy and affordable, great for family and a...

I'm originally from St. Louis so when my buddy told me about this place I was really excited to try it. I ordered a large St. Louis style sausage pizza and...

I am giving them a 4 for having decent toasted ravioli and meat sauce but the pizza needs a lot of work to be a true St. Louis style delicious pie. After living in St. Louis in a Sicilian Family for 54 years pizza has been a glorious journey. From the traditional Imo's to Farotto's and Fortell's. Pizza a gogo since a kid. Thatsa Nicea pizza and Joe and Lou Boccardis and even back to the Glory Days of Luigi making pizzas at Cusanelli's the best pie ever made. These places I feel I have the best in the world. And I will state I have only found one place I like in the whole area. All other pizza here has been horrible and now this is the second best and if they make a few changes it could be top notch. Here are some notes on the pie served here. They have the basics close but are still pretty far off on flavor and texture. The sauce is WAY too tart. St. Louis is a much much sweeter sauce that is smooth and yummy. The overall flavor and spices are good, its just way too sharp and tart a flavor. Almost like the tomatoes are not cooked enough and it certainly needs more sugar. A lot more sugar... The Sausage and pepperoni were yummy but another big item missing was bacon. Bacon is a St. Louis pizza must have. And not flaccid moist just gonna lay there canadian bacon, ohhh no, I mean yummy crispy pre cooked bacon. Glorious bacon Pizza! The pizza was wayyyyy undercooked to the point the crust tasted doughy. They cook them on some sort of blasphemous metal screen so the pie never touches the bottom of those glorious Bakers Pride ovens they have which are the correct ovens to use. They need to get those screens out to the dumpster and slap whoever sold them on that horrible idea and let the oven impart its flavor into the crust and that would get rid of the raw dough flavor and get the taste and texture to a much better place. I ordered my pie with extra sauce and the amount of sauce was perfect but they were a little light on the cheese and back to it being underdone the cheese NEEDS to carmelize more, thats a big part of the flavor. The way its prepared here with the screen and underdone it just tasted raw and uncooked. So much more flavor is there with a little more cooking and getting rid of those wretched cooking screens So here is how I will order my next pie and I bet this is pretty good. Extra sauce (Use the meat sauce served with the toasted ravioli not the normal pizza sauce) Extra cheese Well done (Do not put it on a screen, directly on the oven bottom) And tell them seriously well done and not doughy I will make an addendum to this review to see how that turns out. Hope this review does not make the owners mad but helps them create something truly delicious. It's within their grasp.

I'm originally from St. Louis so when my buddy told me about this place I was really excited to try it. I ordered a large St. Louis style sausage pizza and to be honest I did not like it because of how it was prepared. There was not enough provel cheese (I could see the crust under the toppings). Also, they shouldn't shred the sausage into bites. Imo's pizza in St. Louis is way better. I probably won't be back to City Pizza.