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A pizza oven with a wood fire burning in the back.
Red Wagon Pizza Co. in south Minneapolis.
Eliesa Johnson

Where to Eat Great Pizza in the Twin Cities

Slice by ooey, gooey slice

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Red Wagon Pizza Co. in south Minneapolis.
| Eliesa Johnson

There’s no meal quite like pizza, whether it’s topped with peppery arugula, fatty sausage, or a bright sunny-side-up egg. There are decisions to be made, of course: Deep dish or Neapolitan? Wedges or squares? Sweet or savory red sauce — or to forgo tomatoes altogether, and go for creamy bianca instead? There’s no wrong answer. Here are 14 excellent pizza spots worth exploring in Minneapolis and St. Paul.

Note that these restaurants are listed geographically.

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Pizza Karma - Eden Prairie

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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.

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.

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.

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. 

A rectangular pizza topped with tater tots, creamy sauce, an a pickle wrapped in ham garnish.
Wrecktangle is Minneapolis’s resident Detroit-style pizzeria.
John Yuccas

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. Other Boludo locations are in Uptown, downtown, and Minneapolis’s Como neighborhood.

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.

Young Joni

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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.

A large copper pizza oven in the background, and a wooden bar in the foreground.
Young Joni’s copper pizza oven.
Katie Cannon/Eater Twin Cities

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 is rapidly expanding around the metro. 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.

Football Pizza

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Football Pizza offers a unique mix of meat-centric, football-shaped pizza served alongside halal-friendly Afghan specialties. The friendly Azizi brothers have been serving up their smile-inducing pizza in Northeast Minneapolis for nearly 25 years, with the Meat Lovers pie (gyro, beef, and chicken) served with a side of green sauce as the shop’s top order.

Northern Fires Pizza

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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.

Butternut squash pizza from Northern Fires.
Northern Fires Pizza

Mario's

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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.

A rectangular pepperoni pizza on a butcher’s block.
Sicilian-style pizza from Mario’s.
Jason Hansen

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

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. 

Mama's Pizza

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This homey North End institution has long been loved for many things since opening at the corner of Rice Street and Front Avenue in 1964: Its thin-crust pizza, its meatballs in gravy, and its affordability. Now takeout only, pizza is the star of the show, coated in its famous red sauce and heapings of cheese. Try a Flavor Explosion with pepperoni, sausage, bacon, and pineapple or build you own pie next time you’re craving old-school pizza.

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Pizza Karma - Eden Prairie

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.

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.

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.

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. 

A rectangular pizza topped with tater tots, creamy sauce, an a pickle wrapped in ham garnish.
Wrecktangle is Minneapolis’s resident Detroit-style pizzeria.
John Yuccas

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 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. Other Boludo locations are in Uptown, downtown, and Minneapolis’s Como neighborhood.

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.

Young Joni

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.

A large copper pizza oven in the background, and a wooden bar in the foreground.
Young Joni’s copper pizza oven.
Katie Cannon/Eater Twin Cities

Slice

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 is rapidly expanding around the metro. 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.

Football Pizza

Football Pizza offers a unique mix of meat-centric, football-shaped pizza served alongside halal-friendly Afghan specialties. The friendly Azizi brothers have been serving up their smile-inducing pizza in Northeast Minneapolis for nearly 25 years, with the Meat Lovers pie (gyro, beef, and chicken) served with a side of green sauce as the shop’s top order.

Northern Fires Pizza

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.

Butternut squash pizza from Northern Fires.
Northern Fires Pizza

Mario's

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.

A rectangular pepperoni pizza on a butcher’s block.
Sicilian-style pizza from Mario’s.
Jason Hansen

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

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. 

Mama's Pizza

This homey North End institution has long been loved for many things since opening at the corner of Rice Street and Front Avenue in 1964: Its thin-crust pizza, its meatballs in gravy, and its affordability. Now takeout only, pizza is the star of the show, coated in its famous red sauce and heapings of cheese. Try a Flavor Explosion with pepperoni, sausage, bacon, and pineapple or build you own pie next time you’re craving old-school pizza.

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