Michael's Pizzeria
La Junta, Colorado · Est. by hand, perfected by family
Artisan pizzas with a light, airy, crispy crust — recipes refined over 15 years of testing, traveling, and learning from the best pizzerias in the world. Fresh dough, premium cheeses, real produce. No shortcuts.
Order any whole pizza split two ways — half one variety, half another. Your price is simply the sum of the two halves.
Half Hawaiian, half Pepperoni — one pie, no arguments.
It may sound cliché, but great pizza really does start with love, passion, and dedication — to getting every single bake right.
For fifteen years, pizza was Michael's obsession. He spent those years running a business at night so he could be present for his family by day, and chasing a dough that could stand beside the best pies he'd ever eaten. He studied under some of the most respected names in the craft, tested relentlessly, and refused to settle — even when everyone else said his pizza was already great, it wasn't great enough for him. Then, one day, it was.
When a storefront opened up in La Junta, he didn't hesitate. The dream became Michael's Pizzeria: a 72-hour, slow-fermented, high-hydration dough — light and airy inside, crispy outside, closer to a fine bakery loaf than anything a chain will ever box up — topped with premium whole-milk mozzarella and real California tomatoes.
We're a family business through and through. That's why so many of our pies carry family names — every one is somebody's favorite, made the way they love it. Come taste what fifteen years of stubbornness gets you.