Editor’s note: This story has been updated to correct the spelling of Meagan Harris’ name.

Breckenridge’s James Harris has always been a big ingredients guy. Whether he’s driving down to Denver to get gluten-free pizza dough or shipping in cheese from a farm in Wisconsin, this pizza shop owner means it when he says his restaurant’s food is artisan. 

At Harris’s Tin Plate Pizza, people can enjoy unique pizza concoctions while sitting in a historical, 140-year-old building which plays a fairly significant role in the town’s mining history. 

Being inside the historical building with views of the mountains is a part of the Tin Plate experience, but Harris wanted to introduce something where people on the go could get quality pizza without the sit-down experience. So, he looked at the cookie shop attached to his restaurant, Dynamite Cookies, and saw an opportunity to make the take-out window it had for both cookies and pizza. 

Then he looked at his 5-year-old, Lila, his 3-year-old, Annie, and his 1-year-old, Eloise, and realized not only did he have a concept, he had a name for it too. 

Harris and his wife Meagan opened Three Daughter’s Pizza June 9. Luckily, he said, the spot’s namesakes already love it — especially Eloise. 

Harris said what differentiates Tin Plate from Three Daughters is the style of pizza and the experience customers get. 

“I want Three Daughters to be a more elevated yet simple approach to pizza, that any child and any adult watching a football game or going to a friend’s birthday will 100% appreciate and love,” Harris said. 

An East Coast native, Harris is looking to bring the New York-style pizza he grew up loving to Breckenridge. He said Three Daughters offers classics such as pepperoni and puts twists on popular styles of pizza like Hawaiian, which is drizzled with sweet chili glaze. 

While Tin Plate earned a reputation for its sourdough pizza dough, Harris is taking a similar approach to the dough at Three Daughters. Instead of sourdough, Harris is using what many consider to be sourdough’s sister, biga. Biga is also made through pre-fermentation, yet, unlike sourdough that is made with natural yeast, biga is made with instant yeast. 

“It adds such a depth of flavor that you can’t get any other way,” Harris said. 

Throughout his career in food, Harris developed a knowledge base through working with experts and extensive research that helps inform the innovative approach he takes to pizza. He said he hopes to make his menu standout, and a huge part of that is Courtland Nelson, the chef for both restaurants. Harris said Nelson is the brains behind ideas such as adding sweet chili glaze to Hawaiian pizza that most people wouldn’t think to do. 

Alongside Nelson, Harris said his manager Drisana Litke and Ally May help to create the perfect vibe for Three Daughter while keeping Tin Plate up and running. 

A major driver behind Three Daughter is the ability to take out, but there is some outdoor seating. The spot has a liquor license, and Harris said people can take canned drinks to go. 

Sixteen-inch pizzas range from $21 to $29, and pizza by the slice ranges from $4 to $5. The spot also has breadsticks for $16, and the sourdough Dynamite cookies will still be sold from the window. Harris said he is working on getting soft-serve ice cream for Three Daughters as well. 

Three Daughters is located at 110 S. Ridge St. in Breckenridge. From Sunday to Thursday, it is open from 11:30 a.m. to 8:30 p.m., and Friday through Saturday it is open from 11:30 a.m. to 9 p.m.