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Marco's Coal-Fired Pizzeria Restaurant Review: Mark Dym, an East Coast transplant and serious Neapolitan pizza fan, brings his passion for red sauce and superior Italian ingredients to the trendy Ballpark District with this lively pizzeria. The name, which is a bit of a misnomer considering that the pizzas are baked in a wood-fired oven, has resulted in some confusion, but the fact remains that these are some of the best pizzas in Denver. (The coal-fired oven is responsible for the restaurant's baked chicken wings, marinated in limoncello, thyme, oregano and garlic with crackly skins that retain their crunch.) The pizza doughs are made from pure white flour imported from Italy and glossed with San Marzano tomatoes. Toppings, some of which are inherent to Naples, while others are more akin to a New Yorker's pedigree, are top-drawer and used sparingly. Our favorite pie is the Toscana crowned with prosciutto, grape tomatoes, arugula and Gran-Cru, a hard Italian cheese that mimics Pecorino Romano. There's a well-chosen wine list and a good selection of beers, including Moretti, to seal the deal.