1. Di Noko's Pizza420 South 4th St, Minneapolis
2. Fat Lorenzo's5600 Cedar Ave S, Minneapolis
3. Pizzeria Lola5557 Xerxes Ave S, Minneapolis
4. Red's Savoy Pizza421 7th St E, Saint Paul
5. Punch Neapolitan Pizza210 E Hennepin Ave, Minneapolis
6. Black Sheep Pizza600 Washington Ave N, Minneapolis
7. Burch1933 Colfax Ave S, Minneapolis
8. Pig Ate My Pizza4154 W Broadway Ave, Robbinsdale
Di Noko's serves delicious Chicago-style deep dish pizzas with a build-your-own menu that's available for takeout, delivery, and dining in. The pizzas come with a buttery crust that is first layered with cheese, then with any topping of your choosing. It’s finally doused in fresh tomato sauce, giving it that real deep-dish appeal. If you’re looking for something a little lighter, this favorite also offers thin or hand-tossed crusts.
Fat Lorenzo's is an absolutely classic South Minneapolis pizza joint in all regards: heavy on toppings, and heavy on cheese. It’s a perfect little family-style pizzeria that offers a number of combination pies in 10, 14, 16, and 18in form, as well as pizza by the slice. If you manage to have some room afterward, order up a scoop or two of gelato (which is almost as good as the pizza).
Offering wood-fired pizza from a Korean immigrant trying to emulate her mother's home cooking, Lola's has delicious pies with a twist. Popular orders include "The Lady ZaZa" (red sauce, homemade kimchi, Korean sausage, peppers, scallions, sesame, and soy chili glaze) and "The Xerxes" (sautéed spinach, sheep’s milk feta, mozzarella, kalamata olives & almonds). Be sure to cleanse your palate with some of the house-made soft-serve ice cream.
Red's has been around for four decades and still uses the same secret-recipe sauce and house-made sausage that it started out with, all going to make this some of the best thin-crust pizza anywhere.
Serving authentic Neapolitan 'za (including the San Marzano tomato sauce), Punch is one of the best pizzerias in the Twin Cities.
The first coal-burning restaurant in Minneapolis (!), Black Sheep cranks out delicious pizzas using a method that is practically emission-free. Slight more important, the crusts are given a great smoky flavor along with a slight char. There are over 10 specialty pies to choose from, topped with anything from Persian beef to oyster mushroom. But of course, standard toppings are also available (and recommended).
James Beard-nominated chef Isaac Becker is behind this steakhouse-slash-pizzeria in Minneapolis. On the first floor, Burch Steakhouse serves an eclectic menu filled with raw bar options, prime beef and domestic Wagyu, and a variety of European-style dumplings. In the basement, the Pizza Bar bangs out Neapolitan-style pies from a white oak-fueled pizza oven. Every pizza comes with an exciting combination of toppings -- hey, there aren't many places you can get pizza topped with a lobster claw.
This pizzeria started by the gang at molecular gastronomy hotspot Travail is known for its gourmet, porchetta filled pies. The namesake Piggy Pie is a must-try for local foodies: the gloriously doughy pizza contains an incredible amount of pork on a thick, buttery brioche crust. It’s as delicious as it sounds. Run, don't walk to this one.