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Extreme close-up of curly pepperoni pizza from Wrecktangle.
From New York to Detroit-style to classic Italian takes, it’s all here.
John Yuccas/Eater Twin Cities

Where to Eat Great Pizza in the Twin Cities

Slice by ooey, gooey slice

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From New York to Detroit-style to classic Italian takes, it’s all here.
| John Yuccas/Eater Twin Cities

Pizza makes for the ultimate meal, whether it’s topped with piquant pepperoni, peppery arugula, fatty sausage, or a bright sunny-side-up egg. There are crucial decisions to be made, of course: Deep dish or Neapolitan? Wedges or squares? Sweet or savory red sauce — or to forgo tomatoes all together, and choose a creamy bianca instead? All are great bets. This map focuses on restaurants specifically known as pizzerias, but of course, many excellent spots across the metro serve their own version of this Italian staple. Here are some of the best spots to get pizza in Minneapolis and St. Paul.

Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

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Note: Restaurants on this map are listed geographically.

Punch Pizza Grand Avenue

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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. 

Pizza Luce

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Pizza Luce’s mini-empire stretches all the way up to Duluth, but maintains its original charm with a chewy whole-wheat crust and loads of vegetarian and vegan options. The chain is known for innovative pies like the Ruby Rae, an inside-out, upside-down pie that’s layered with Italian sausage, spinach, an obscene amount of mozzarella, and on top of it all, a douse of red sauce. The Rustler, made with mock duck, pineapple, and banana peppers, is a vegetarian favorite.

A pizza topped with red sauce, mozzarella, pepperoni, and sausage sits on top of a yellow can.
Pizza Luce has locations across the Twin Cities.
Pizza Luce

Owners Adam Kado and Hosie Thurmond opened Slice in 2021 as the first Black-owned pizzeria in Minneapolis. The flagship 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 bucks, which is a major plus. The pizza, equal parts gooey and crackly, is made with classic toppings of pepperonis, meats, veggies, or pineapple chicken.

Black Sheep Coal Fired Pizza

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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.

Wrecktangle Pizza

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Wrecktangle’s pizzas — those Detroit-style creations baked in a sheet pan and loaded with gooey cheese — can now be enjoyed at three locations: North Loop Galley, the Market at Malcolm Yards, and this mod new spot at Lyn-Lake. Wrecktangle serves maximalist pizzas: Think whole meatballs and giardiniera with romano cheese, or the “Sotalicious,” which features beef casserole, tater tots, and two well-placed pickle spears wrapped in ham. The Lyn-Lake location also sports a day-time counter serving Bungle sandwiches — a marriage between a bun and a bagel. 

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 puts them over the top. 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.

Hello Pizza

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James Beard Award-winning chef Ann Kim’s slice shop focuses on traditional New York-style pizzas with straightforward ingredients like hand crushed tomatoes, whole-milk mozzarella, and organic spinach. (A handful of specialties, like the New Yorker, made with fennel sausage and red peppers, are also on the menu.) Close your eyes and you’ll almost hear the sirens under your five-story walk-up. A Mexican Coke in a glass bottle is the requisite beverage to accompany a slice, or four. 

Red Wagon Pizza Company

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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.

Pizzeria Lola

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Chef Ann Kim’s south Minneapolis restaurant is a neighborhood treasure. Pizzeria Lola’s gleaming copper oven churns out delicately charred pies day and night. The Korean BBQ, topped with tender beef short ribs, arugula, sesame and a bright soy chili vinaigrette, is a fan favorite — or try the My Sha-Roni, topped with pepperoni and aromatic fennel sausage.

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Punch Pizza Grand Avenue

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. 

Pizza Luce

A pizza topped with red sauce, mozzarella, pepperoni, and sausage sits on top of a yellow can.
Pizza Luce has locations across the Twin Cities.
Pizza Luce

Pizza Luce’s mini-empire stretches all the way up to Duluth, but maintains its original charm with a chewy whole-wheat crust and loads of vegetarian and vegan options. The chain is known for innovative pies like the Ruby Rae, an inside-out, upside-down pie that’s layered with Italian sausage, spinach, an obscene amount of mozzarella, and on top of it all, a douse of red sauce. The Rustler, made with mock duck, pineapple, and banana peppers, is a vegetarian favorite.

A pizza topped with red sauce, mozzarella, pepperoni, and sausage sits on top of a yellow can.
Pizza Luce has locations across the Twin Cities.
Pizza Luce

Slice

Owners Adam Kado and Hosie Thurmond opened Slice in 2021 as the first Black-owned pizzeria in Minneapolis. The flagship 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 bucks, which is a major plus. The pizza, equal parts gooey and crackly, is made with classic toppings of pepperonis, meats, veggies, or pineapple chicken.

Black Sheep Coal Fired Pizza

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.

Wrecktangle Pizza

Wrecktangle’s pizzas — those Detroit-style creations baked in a sheet pan and loaded with gooey cheese — can now be enjoyed at three locations: North Loop Galley, the Market at Malcolm Yards, and this mod new spot at Lyn-Lake. Wrecktangle serves maximalist pizzas: Think whole meatballs and giardiniera with romano cheese, or the “Sotalicious,” which features beef casserole, tater tots, and two well-placed pickle spears wrapped in ham. The Lyn-Lake location also sports a day-time counter serving Bungle sandwiches — a marriage between a bun and a bagel. 

Boludo

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 puts them over the top. 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.

Hello Pizza

James Beard Award-winning chef Ann Kim’s slice shop focuses on traditional New York-style pizzas with straightforward ingredients like hand crushed tomatoes, whole-milk mozzarella, and organic spinach. (A handful of specialties, like the New Yorker, made with fennel sausage and red peppers, are also on the menu.) Close your eyes and you’ll almost hear the sirens under your five-story walk-up. A Mexican Coke in a glass bottle is the requisite beverage to accompany a slice, or four. 

Red Wagon Pizza Company

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.

Pizzeria Lola

Chef Ann Kim’s south Minneapolis restaurant is a neighborhood treasure. Pizzeria Lola’s gleaming copper oven churns out delicately charred pies day and night. The Korean BBQ, topped with tender beef short ribs, arugula, sesame and a bright soy chili vinaigrette, is a fan favorite — or try the My Sha-Roni, topped with pepperoni and aromatic fennel sausage.

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