Young Joni’s interior is lovely, all warm walnut tones and mid-century lines, the walls aglow with sconces and candles. It’s a great spot for an upscale pizza night out. Chef Ann Kim — and her exceptionally crackly, golden crusts — were recently featured on Netflix’s Chef’s Table. Order a few to share, like the spicy lamb sausage with tomato harissa sauce, or La Parisienne, made with prosciutto, gruyère, and brown butter. After dinner, sneak to the moody back bar for a drink.

Owners Adam Kado and Hosie Thurmond opened Slice in 2021 as the first Black-owned pizzeria in Minneapolis. The original location is in Northeast (on a pizza-shaped lot, no less), but Slice recently opened its second location at Midtown Global Market on Lake Street. This is a true New York-style pizzeria, and the slices all run under five dollars, which is a major plus. The pizza, equal parts gooey and crackly, is made with classic toppings like pepperoni, veggies, and pineapple chicken.

Black Sheep’s claim to fame is its coal fired oven, which creates a light crust that’s ever so lightly singed with flame. Eating it, your fingers might look like you just cleaned a chimney, but those crusty bites are worth it. The fennel sausage, hot salami, onion and cracked green olives combo is a standout. The restaurant’s original location in the North Loop has a charming, urban-underground vibe, while the Eat Street spot is light and airy, but both serve an impressive draft cocktail menu.

Argentinian chef Facundo DeFraia’s pizzas have a unique diamond shape, and the extra touch of lightly brushing olive oil and sprinkling a piunch of Maldon sea salt on the finished product sends them to the next level. The menu is slim but enticing in this tiny, counter-only spot. The Peras, made with slivers of ripe pear, gorgonzola, pine nuts, and fresh dill, is delightful marriage of sweet and tangy, and the Campo combines savory chorizo and mushrooms.

From the great service to the exquisite wine list, Red Wagon isn’t your everyday pizzeria. It had a humble start as an enormous, mobile pizza oven on wheels, and it’s come a long way, even grabbing the attention of Guy Fieri. Pizzas range from the classics (margherita, Detroit) to the inventive (banh mi and McLovin’ It, made with hamburger and American cheese). Whether you’re dining inside on a cozy evening or basking in the sun on the expansive patio, don’t miss the fire-roasted vegetables, tossed with carrot-ginger vinaigrette, as a side.

Pizza Karma, by chef Raghavan Iyer, offers something entirely unique to the Twin Cities scene: Pizza influenced by South Asian cuisine. These oval pizzas are heaped with everything from tandoor-roasted paneer to lamb meatballs spiced with cardamom and drizzled with a mustard spinach sauce. Even with the hefty toppings, they maintain a light, crispy crust.

Northern Fires Pizza flies a little under the radar — it’s a tiny, takeout-only spot in Minneapolis’s Standish neighborhood. But don’t overlook these wood-fired pizzas, made with a tangy sourdough crust. Northern Fires serves a few Italian classics, like a margherita, a blanca, and an amatriciana, but note the Midwest influences, like one topped with butternut squash; another with sauerkraut and purple potato.

Mario’s Sicilian-style pan pizzas take a unique rectangular shape and have some Detroit-style elements, like a thick crust and a generous portion of cheese. Try the classic pepperoni or zippy sausage — vegetarians will love the four-cheese pizza, topped with dollops of ricotta and fresh shredded basil, and the cacio e pepe, made with a rich garlic cream sauce. They’re all made on a local Baker’s Field flour crust.

With several locations around the Twin Cities, Punch is known for wood-fired Neapolitan pizzas and heaping salads. The fast-casual chain has a warm, homey feel at all its locations — the enormous woodfire ovens, decorated with mosaic tiles, anchor the restaurant. All the pizzas here are classic Italian takes: Try the borgata, with sun-dried tomato and goat cheese, or the palermo, made with spiced salami. Save room for dessert — a slim focaccia “sandwich” filled with melty, gooey chocolate hazelnut spread.