I finally made it back to the correct "Marco's". This place is great! I can say without hesitation that Marco's is by far Denver's best pizzeria. Caputo 00, Acunto ovens, 60-second bakes, San Marzano tomatoes, fresh mozz & buffalo mozz, Italian salamis, fork mixers, etc. ... all of the stuff you expect to see in a traditional Neapolitan pizzeria.
The pizza part of the menu is organized into two parts -- Neapolitan pizzas and NY pizzas. When my wife and I visited, we ordered one of each, and they both were excellent, with good texture and charring. The toppings were plentiful and of high quality.
The owner, Marco, is passionate about pizza and has done all of the right things. When he found out that I am a pizza enthusiast, he gave me a tour of both the prep area and the open kitchen. When I told him that I had not yet tried making pizza with Caputo 00, he plied me with five pounds of the stuff in a plastic bag, and then Roberto, the consultant from Naples in the Caputo 00 garb, told me that I should make the pizza a little bit thicker than usual to compensate for the low temperature in my home oven. The basement of the restaurant is huge, and contains a giant fork mixer, a walk-in stuffed with imported Italian goodies, and racks of dough balls undergoing their two-day room temperature rise. Back upstairs in the kitchen, Marco's staff demonstrated the traditional dough-slapping technique (which I've never seen before in the U.S.) and the 60-second bake time. Marco confirmed that all of his pizzas are made with a wood-fired oven at 900+ degrees, and that coal is used in a second Acunto oven for appetizers. We were provided with the results of said demonstration in a take-out box, which reheated nicely in my home oven.
I hope Marco's is a big success here, because Denver really needs a great pizzeria, and it looks like it finally has one.