It's annoying when a restaurant that bills itself as truly "authentic" doesn't get all the details right: like a Chinese joint where you're waited on by a Caucasian person, or an Outback occasionally having people in it. For pies kept painstakingly authentic, check out Pizzeria Locale
With a hexagon tiled floor and white Tuscan marble-topped bars & tables, Locale's faithful Napoletana style pies are cooked by a pizza chef sent to Naples to study for 3.5 months under a master pizzaiolo, in a custom imported oven made in The Boot by a 5th generation builder, and from ingredients sourced directly from Italy, many of which're stuck in a humidity/temp-adjusted box to "trick the dough into thinking it's in Naples", which would actually be better accomplished by snatching it out of a dead man's wallet in an alley. Highlights from the 13-style menu include the Mais, with sweet corn, créme fraiche, mozzarella di bufala, and prosciutto cotto ("like roasted ham"), and the Maiale, layered with bufala, Parmigiano-Reggiano, prosciutto crudo (cured, not raw), and piennolo tomatoes, which're aged for a year in a cave after being plucked from the side of Mt. Vesuvius, meaning there's extremely little chance that they'll blow. Non pie-age comes via salads like the Southern Italian, arugula Pompeii with vine ripe tomatoes and brined/roasted/cooled pork loin, and a Frutti de Mare w/ octopus/ clams/ PEI mussels/ shrimp/ calamari/ artichokes, as well as wondrously fattening pesto'd veal meatballs called "Polpettine" -- refuse to order it, and it is you who will be mistaken, about a great, many things
Because Italian authenticity demands booze, they're also pouring a Kolsch (...?) made specifically for them by Boulder's Crystal Springs Brewing Company, house red and whites, and anything on the award-winning wine list next door at Frasca, meaning unlike taking a date to the Outback, you may actually end up in the bush.