Nominate: Best Pizza in Minneapolis-StPaul (if you say Dominos, you are banned from chowhound 4 good)

????????????

[Ackackadack]

I will nominate Flaherty's Arden Bowl in Arden Hills, Snelling & Co. Rd. E. If you're into artsy-fartsy/trendy pizza, you already have your favorite place and I wish you well. But if you're into old-school pizza the way it was meant to be, you must try Flaherty's. Theirs can compete with the best of 'em. (Word of advice, if you like your cheese golden brown in spots as I do, you gotta order it well done.)

[s4zando]

You want square cut? I got your square cut right here... I mean over there - at Carbone's on Randolph Ave (a couple blocks west of Snelling Ave) in St. Paul.

Also like Punch (Highland Park over the quick turn-over locations).

Am a fan of Green Mill's Deep Dish as well.

People rave about DiNoko's but I almost died of a heart attack just trying to life the dang thing and carry it out of the store... Sorry, there really is such a thing as too much cheese... DiNoko squarely crosses the line, and then some.

[Latinpig]

For regular pizza -

The orginal Red Savoy (not the uptwon one that burns the crust) followed closely by Latuffs and Beeks.

For Nepolitan -

Punch is always soggy in the middle. Cannot eat it. I vote for Black Sheep.

[jaycooke]

If you're a fan of the neapolitan-style pizza, track down the mobile Big River Pizza ASAP. I had the Bacon Jam Slam (sausage, arugula, bacon jam, onions ($1 more to add an egg) at the Fulton Farmer's market on Saturday. Although they seemed a little disorganized in the order taking/pizza making process, the result was very delicious.

[ChillyDog]

Another vote for Big River.

They make a pizza they call Market Pizza. It's whatever is available that day at the farmer's market. Last week it was cherry tomato, zucchini, squash, arugula, and corn. Excellent crispy crust and tons of toppings.

[gryffindor249]

Eden Pizza in Midway....hands down, and oh so ChowHoundable.

http://edenpizza.com/

[NugarifiK]

Black Sheep is the best. Their toppings are outstanding and the crust is never soggy (big issue w/ Neapolitan crust pizzas). Their customer service is great as well.

[BigE]

The last two times I've been to Black Sheep in Minneapolis, the crust was completely limp. I couldn't even eat the pizza without using a knife and fork, because it would flop over instantly. This is the exception, not the rule, but still worth noting.

On the flip side, I ate at the STP location a few weeks back and it was EXCELLENT. Best pizza I've had at either location. Slightly charred, crisp but chewy crust that easily stood up to eating by hand.

[NugarifiK]

Sorry to hear about the bad trip to their Mpls location. I've only been to the Robert St. location as I live in DT St. Paul. Every pie I've gotten out Black Sheep St. Paul has been exactly how you described yours no matter how many toppings I get. Glad the Robert St. location worked out well for you.

[zfwp]

no one seems to have mentioned Pizza Shop on dodd road. they make an excellent pizza.

[MSPD]

Maybe people are scared off by the unconventional name.

(Dodd Road where? Dodd goes from Eagan to Lakeville, etc. I'm can't seem to place Pizza Shop in my mind)

[zfwp]

it is just a bit south-west of smith avenue. 1037 Dodd Rd, West Saint Paul, MN

[clepro]

Dodd and Ottawa. Very close to the small shopping strip that houses Los Arcos, if that helps. In fact, if you go around to the parking lot on the southwest corner of the strip and look across the street, you'll be staring right at it.

[bishopsbitter]

Ma Ma's and Red's Savoy in St Paul (in that order)..

[zfwp]

DOMINOS!!!!

[Deemic]

This is a super old post now, but I'll chime in. Latuffs Pizzeria in Plymouth off Hwy 55. Yum!

[fretan]

I agree with Deemic -- super old post. BUT, Lola's PIzzeria in Edina on Xerxes (I think) has opened since most of the former responses were posted. Their pizza is thin-crust and has some standard and well as unsual toppings. Two of the unusual have some Korean toppings; the one we ordered had kimchi and although I love kimchi, it didn't quite work for me. Oour first two pizzas were outstanding and I would highly recommend Lols'a. Being diabetic, I need to eat as many veggies as i can and appreciate that their salads and vegetable side dishes (the salads are great as is the brusseol sprout dish -- each big enough to be shared by 2-4 people) are absolutely delicious. The price is also right.

[lynnette]

Pizza is life..how to choose only one spot?
Not possible!
Red Savoy's, piled high with toppings and it's greasy and cheesy, in a good way!
Punch - just awesome
Pizza Nea - great thin crusts!
Cossettas is just the best all around
For fast food Pizza - ANDREAS in Saint Paul in Galtier food court..good old huge pieces, NY style, fold it and eat!

-----
Pizza Nea
306 E Hennepin Ave, Minneapolis, MN 55414

[soupkitten]

forgive me if i missed a reference to mesa pizza downtown minneapolis, but i don't think anybody's mentioned it. i like it. they sell 20 inch pizzas and pizzas by the slice, they *deliver* slices of pizza, which i can't think of anyone else who does unless it's part of a minimum order.

it's a slice that the nyc-style folks might like, you mop the grease off with a napkin, then you fold it in half lengthwise and eat. good quality toppings. cheap to get a cheese or pepperoni pizza ($13 for a 20 inch). they have all sorts of wacky pizzas i haven't had the opportunity to try as of yet, but at this point i think mesa certainly kicks butt all over luce/cossettas.

for mn/square cut pizza i like mama's in st paul

-----
Mesa Pizza by the Slice
1323 4th St SE, Minneapolis, MN 55414

[MSPD]

It's pretty key to get the fresh stuff at Mesa. Some of those wacky pizzas sit around for a long time and end up sucking penguin butt (that will never get old). It's one of those places you kind of have to know your way around a bit.

[soupkitten]

thanks for that info. i've gotten only the whole pies, delivered, and the pizza seemed solid. they are pretty new on my radar though. are any of the wacky pies worth trying, do you think? what's the skinny, MSPD? :)

[MSPD]

I was taking some classes at the U last year and would pretty frequently go in for a slice or two. I bypassed the fresh-from-the-oven pepperoni, sausage, etc. and tried the gyro pizza, taco pizza, mac & cheese pizza and maybe a couple others of which there are generally 1 or 2 slices ready. After a while, I got sick of eating slices that were probably sitting around too long and they put back in the oven to reheat, so I started ordering the more mainstream stuff that turned over much faster. Those were pretty good.

If I was going to order a full pie, I thought the taco pizza was pretty good. The chicken parmigiana probably has potential fresh from the oven as well. I may not be the best person to give advice on the wacky flavors though...I tend to prefer the good old-fashioned traditional stuff.

[getgot211]

thats Dinkytown, there's a line down the block after 2am. Gyro was pretty good, Buffalo chicken with blue cheese sauce was awesome.

[soupkitten]

doh! dinkytown not downtown. thanks very much GetGot

[faith]

Quel horreur- I just looked at the mesa menu and they have RANCH dressing on their Philly cheesesteak......I guess wacky would be the word.

[JimGrinsfelder]

To compare Punch with Green Mill is to compare apples and oranges. I think the different styles each have merit.

MN Pizza: Savoy
Neapolitan: Punch, D'Amico & Sons
Deep Dish: Italian Pie Shop followed by Green Mill
NY Style: Cossettas

Most Unusual Pizza: Crescent Moon Afghani Pizza...the hot cilantro dipping sauce is interesting.

[mncharm]

Can't argue much with that list.

[kevin47]

I'll probably be the 40th person to mention Punch. Nonetheless, that's exactly what I want from a pizza place. Affordable, with no frills except for the pizza itself. Great ingredients. Is there a big difference between the locations?

Fat Lorenzo's is my favorite place to eat in, but their pizza is terrible for leftovers. I like the baked potato pizza at Luce, but not much else. Psycho Suzies is always dependable, and peppadews make a great pizza topping. Barleyjohns has some interesting thin crusts that are good for lunch.

As far as frozen goes, Kashi makes a good pizza that's actually healthy.

[mngal]

Only commenting on frozen 'za after all of these posts...

Not a healthy frozen pizza, but Home Run (From Chicago) if quite good - flaky, almost pie like crust. The best is the combo with roasted veggies!

[amgarrison]

I love D'Amico & Sons' pizza (the Edina one anyways) if the right cook is making it. Depending on who it is, it usually comes out with perfectly cooked crust and just the right amount of toppings. My fav's are the chicken pizza and the artichoke pizza. Like Punch, they've got the wood-fired pizza oven so it has that nice woodsmoke smell to it that adds a whole other layer to the experience.

Galactic Pizza is fun and awesome for a whole variety of reasons (organic, electric cars, superhero costumes!)

Where can I get a good Chicago style 'za around here? I was in Chi-town last week and had one and remembered how good it really is. Going through withdrawals now!

[mncharm]

I will once again nominate Italian Pie Shoppe for best Chicago style deep dish in town...(I don't work there, I promise).

[cookkevin]

Bobannon- thanks, Scoreboard is tops with everyone I tell too. Maybe its best pizza secret in MSP.

[sarah.j.morrison]

has anyone tried Black Sheep pizza? The first coal-burning pizza ovens in MN?

[MSPD]

There's another thread on here somewhere (from 2008, not 2004!) about Black Sheep. I've been there, but not enough times to compel me to post a qualified opinion about it. I've enjoyed the pizzas I've had and the people running it are very nice. Initially, I would rank it between Punch St. Paul and Buon Giorno as it compares in style and ingredient quality to the others in the neapolitan-ish category. When they expand to lunch, I'll be able to get in there more often.

[Foureyes137]

We have also been, but just twice. We've found the crust to be a bit overcooked both times or there was too much gluten developed in the dough as it was very very tough. However, the ingredients were first rate (we most enjoyed the sausage, salami and green olive pie), the salads grand (they usually have a feature) and the wine a good value.

I would also put it below Punch and Nea but they have room to improve.

One question though, it says "coal fired" however it looked like gas burning and not a coal oven (like John's, Grimaldi's or Lombardi's where you can see coal burning and the place is charmingly covered in 100 years of soot.) Did I miss the coal somehow?

[BigE]

I know there are VERY mixed feelings about it, but I still put Cossetta's at or near the top of my list. The sausage is exceptional, the cheese and sauce are very good. I stay away from the steam tray pasta (which seems to be the biggest point of discontent here) and stick to the pizza and the market.

Otherwise, I'm a big fan of Luce as well. When I went to school in Duluth, I used to go there all the time. Now a hit the Uptown spot every now and then.

I'm a huge fan of Chicago style, so it sounds like I'll have to give Italian Pie Shoppe a look. The only semblance of Chicago style I've had around here is Davanni's.

[mncharm]

Luce pizza fascinates me for its ability to either turn people wildly on or off. Personally, I'm not a fan, but I know plenty of people who think it's the best in town.

I like Cosetta's as well, although -- as I think has been noted here previously -- the quality seems to improve if you order an entire pizza. I've found the slices to be hit and miss.

Definitely give IPS a shot. I think it's preferable to Davanni's deep. I usually stick to the traditional crust at D's.

[BigE]

I absolutely agree about getting a whole pie at Cossetta's. I'm always leery of getting slices that have been under a heat lamp, if even for a little while.

[mncharm]

Italian Pie Shoppe on Grand Avenue -- perfect "stepped" deep dish crust -- thicker on the bottom, progressive thinner on the sides. Buttery and perfect. The thin crust isn't bad, either.

[jillbcooks]

Yes. Italian Pie Shoppe, hands down.

[mncharm]

You clearly have a well-refined palate and taste for pizza, jill.

[snoboardbabe77]

I'm like a lot of the other posters-sort of depends what mood I am in.

For overall greasy pizza - with lots of cheese and I personally love the spiciness, Red Savoy. I agree, the place is dumpy and the waitresses overall aren't looking like they love their job-which is why I get take out. I don't think their pizza has gone downhill and I've been ordering it for the last five years consistently. Still a pretty good value.

When I want something a bit different (and what, a little more sophisticated?) I like Punch and Pizza Luce...specifically the Athena pizza and the mashed potato pizza.
However, Luce in St Paul lately has had attitude/service issues and I'm inclined not to continue my service there.

I'm really surprised that no one has mentioned John's Pizza Cafe at Front Ave/Dale. They have consistently given me quality pizza and calzones (and a dago from time to time). They have a wide range of "different" pizza including za reuben (with sauerkraut), wild rice sausage, etc. They're independent, they're always consistent, and they are always friendly. They have a TON of options.

And in terms of frozen pizza, I have to go with Heggies from good ol' Milaca-you can only get them at Von Hanson's or Moto Mart on Hiawatha. Good stuff. Other than that, the frozen pizzas from Whole Foods are quite tasty!

[mncharm]

Heggie's is actually becoming more readily available:

http://chowhound.chow.com/topics/563294

[Quince]

I also like John's Pizza Cafe. Their pizzas are not the most traditional (I favor the Chick-a-dilly) but they are rather tasty. Who would have thought sauerkraut would be good on a pizza? It was a pleasant surprise to find them in our neighborhood.

[mncharm]

Broadway also has a pizza with kraut on it...I also had my doubts, but it's delicious.

[Kirsten28]

I know this thread was started a long time ago but I thought I'd put in my 2 cents...

1. Psycho Suzi's in Nordeast Mpls.- Great every time but be aware that the service will not be the best... It's totally worth it!

2. Roman Market in Wilernie, MN- Great hand-tossed brick oven pizza. The ingredients make the pizza really stand out among other places. Always fresh and tasty!

[PerroAndaluz]

Pizza Nea for me. I live Uptown, and was really sad to see their local outpost close its doors. I like Dulono's too, for a less fussy pie to go with lots of beer.

[heine143]

We thought Dulono's was good, but improved by live music, as all food is :)
Anyone try the salads at Nea's? Very good.

[stymie]

For you north Jersey folks, Joey Novas in Plymouth and Tonka Bay still rings my bell. Just like that little spot on the corner back home when you're in the mood for a slice.

[liesel]

Rocco's Pizza in W. St. Paul on Annapolis just west of Stryker.

[discus]

I don't want to sound like one of those old guys reminescing about the old days... Still, I spent my formative years in NYC so good pizza to me has no toppings on it. It just takes good without all that stuff. At most, you'll add anchovies.

So with that in mind, what do you guys recommend?

[pgokey]

Golooney's reminds me most of the pizza I had in NYC. I like getting it with feta and garlic on it - flavor fest!

[chrisinroch]

Punch

[heine143]

Our vote is cast for several places: Old Chicago, Rocky Rococo's in Brooklyn Park, Tasy Pizza in Northeast Mpls, Punch's by Calhoun, Fat Lorenzo's for sure. Mmmm...just thinking about Fat Lorenzo's pizza can almost make me forget nasty Red Savoy's...

[jenniegirl]

i tried Golooney's plain cheese today. I ordered two slices to go, and they had me wait while they got me a fresh slice, even though they had the remains of anothr on the steam table. The crust was really good-I like to taste sauce, so I wasn't crazy about it, but that's my personal preference. I've never been to NY, so I don't know how it compares.

[Jordan]

Fairly comparable, I think. New York pizza sauce is very mild-tasting.

[mplsmike]

Pizza Nea -- I've never had a bad pizza here. I've posted before about the inconsistency of my local Punch (Calhoun). As a native of the Chicago burbs, I miss deep dish and still haven't found anything comparable. I've never been the biggest fan of handtossed-style pizza. I've gotta say, I've never had Neopolitan-style pizza before moving here and Punch (on a good day) and Nea (anyday) are delicious. Punch in Eden Prairie will also make any of their pizzas into a calzone (awesome).

Pizza side notes: As a fan of frozen pizzas, you can never go wrong with Tombstone's original sausage and DiGiorno's garlic bread cheese pizza. (Lets not kid each ourselves, we can't eat local and jump on the slow food train 7 days a week). I also have a soft spot for Totino's party pizzas (a college staple)

[paoconnell]

I miss Gino's East specifically, but there are lots of good pizza places in Chicago.

It's awful when the best pizza anyone can think of where I work is Papa Murphy's Take N Bake (not bad if you follow the instructions, but there has to be better out there).

[raforce]

Best frozen, store-bought pizza in my mind is the locally-produced Heggie's. Not all stores carry it, and it's not cheap as far as frozen 'zas go, but it is wonderful and flavorful. I know the Supervalu on Louisiana and Cedar Lk Rd has them.

[bivouac]

Are you kidding me? Golooney's Pizza - 24th and Hennepin - Specifically, a slice with meatball. It's BY FAR the best slice in the city.

[MSPD]

And for those scoring at home, I would add Psycho Suzi's, Pizza Nea, Home Run Inn (frozen, store-bought category), Brick's in Hudson and Joey Nova's to their respective categories in my 2004 post.

[cookkevin]

All the local favs are very good and have been mentioned here, so here is something new, Scoreboard pizza in Brooklyn Center is the BEST in MSP , it has it all , thin crust ,great sauce, lots of toppings,it is the best by a mile.

[Bobannon]

I agree, Scoreboard is by far the best. I think it's the sauce, perfectly spicy. And the blanket of cheese. Every single person I've introduced Scoreboard to quickly moves it to the top of their favorites list. It's worth the trip to Brooklyn Center.

6816 Humboldt Ave N
Brooklyn Center, MN 55430
[phone]

[Davydd]

Hey, this is an old thread brought back. But since it is back I have to agree with MSPD on Punch Pizza. I just came back from Washington DC having visited their two alleged best Neapolitan pizza restaurants (2 Amys and Pizzeria Paradiso) and then trying Punch here. Punch was better. They make a great Neapolitan pizza. My preferences have grown toward woodfired pizzas of late.

[churchka]

Dulono's. Best Pizza that delivers to my house, therefore, best pizza.

[GastronautMN]

Dulonno's is best served with a side of Bluegrass.

Lake Harriet is the besrt delivery pizza I can get (they are delivery only). They have a really good spicy sauce and I dig it.

Punch is the best dine in Pizza in town, but I think it sogs out in the box with that super thin crust.

I love Galactic Pizza's mission and their Pizza is good. I ocassionally order their delivery because my daughter really likes their unitard and cape clad delivery drivers.

Pizza Luce is so overrated. Last time I ordered delivery from them it took forever and was just plain bad. Last time I went in to eat I felt out of place since I didn't have a bone in my nose, and the pizza was not much better then. I used to love the downtown location at 2 in the morning after a show at First Ave, but that was usually in a different state of mind and after having sucked down a pack of Marlboro reds. Can beergoggles apply to food too?

[katebauer]

Maybe I just don't get the Minnesota square cut pizza, but we recently got delivery from Lake Harriet pizza and it was pretty bad. There was just nothing remarkable about it at all. For mediocre pizza I'd rather get pizza from Luce and at least not have to deal with tiny square pieces that get your hands really messy.

[Loren3]

I've had the opposite problem with the Nordeast branch of Punch. Eating in results is a soggy gloppy inedible mess, whereas the box seems to let some of the steam and moisture wick away, making it almost edible. Still prefer Nea. And why is Punch on such a campaign to run Nea out of business. Every time Nea opened somewhere, Punch came in a block away and undercut prices. On "authentic" Neapolitan. You can't sell "authentic" Neapolitan that cheap. The ingredients cost too much.

Luce in the Warehouse District gets props for delivering at 2am.

Psycho Suzi's is just plain fun.

Toast has great MN-style square-cut cracker crust pizza. Better than Dulono's with a better wine selection, but agreed Dulono's gets a thumb's up for the live bluegrass. Which makes me think it's time for a new thread...

http://www.chowhound.com/topics/502187

[Foureyes137]

What other Punch opened after Nea except the one on E Hennepin? Nea opened in Uptown after the Calhoun Village Punch was already there.

[Loren3]

The guy who runs Nea told me it was the other way around. I didn't live around here back then.

[chrisinroch]

>>You can't sell "authentic" Neapolitan that cheap. The ingredients cost too much.<<

What are you talking about?? You don't need san marzano tomatoes and buffalo mozz. Neapolitan pizza is a very cheap meal. Even in more touristy areas. Even with the cost of some ingredients being higher in the states it's easy to hit a raw food cost under $3.50 for a simple 10" one topping pizza.

[raforce]

I am happy to see someone nominate Dulano's! I think their pizza is great and the restaurant atmosphere is fun too.

[David_Minh]

I would say that one of my favorite "Square" pizza places is village, it has been my family's tradition to go there once a year for someones birthday and I always enjoy it. Its probably not the very best, but it is one of the better ones out there. They're very generous with the toppings and are also punctual with their orders.

My favorite pizza I can order would have to be Red Savoy's, its fantastic.

[AmandaAnn]

My favorite is the Plapo from Fast Freddie's/Brynmawr Deli: red sauce with goat cheese, walnuts, and sun dried tomatoes. The crust is a bit puffy, not super thin, and ever so slightly sweet. Leftovers are excellent if you have any! I always have a little fight going on in my brain trying to get myself to think long term and stop eating so I have something left to enjoy the next day.

I keep writing about my favorite pizza, Sammy's. It's newly located in Coon Rapids on Hwy. 10 and Foley Blvd.

It's my hometown, red sauce pizza established at what the teenagers called "The Pizza" in Hibbing in the 1950's.

I'm eager to hear someone else's review of it.

I vote for Soho in Minneapolis off of Hennepin. Being from the East Coast - Jersey - this joint tops them all. The other dishes are fab also. Can't lose no matter what is ordered. But the pizza folds just like NY pizza. simply the best.

[raforce]

I've only been to Sammy's in Hibbing; haven't made it to Coon Rapids yet. But I can certainly vouch for the Hibbing pizza - it's great, flavorul, thin-crust pizza with the right amount of sauce!

My vote goes to Leaning Tower of Pizza, in South Minneapolis on Lyndale.

Frankly I am surprised there has been so much debate on this. When I saw the question posted a couple days ago I thought, the more interesteing question was which place has the 2nd best pizza in town. To me, Punch is so far superior to everything else. But apparently there is a lot of disagreement.

I think MSPD did a nice job breaking it down (I liked the Westminster Dog Show analogy). So Punch is my clear best in show. My favorite New York-style slice is from Soho Cafe at 26th and Hennepin. It is the closest I have found to an authentic New York slice.

Now to get some feathers ruffled. My picks for most overrated pizza in town: Red Savoy Inn, Cossetta's, and Pizza Luce. I do not think any of those three are very good.

No contest. Brianno's.

The "best pizza" and "best burger" discussions always remind me of the Westminster dog show (or maybe the movie "Best in Show"). How do you figure that old, fat, scrotum-fondling, gravelly British-accented, polyester wearing chick can actually pick ONE dog as superior over all of those other fine bags of fleas? Amazing.

Anyway, I haven't fondled a dog's junk lately, but I have eaten a lot of pizza. Here are my nominations:

Punch, St. Paul location. (Neapolitan breed) Whether or not you like this kind of pizza, you can't argue they use the most fresh, high-quality ingredients in town. It HAS to be considered the top pizza judged on CULINARY MERIT alone (no consideration to the type of pizza, people's preferences, backgrounds, etc).

I like the break from "kitchen sink" pizzas -- they have enough combinations of 2 or 3 toppings to satisfy everyone, including buffalo mozzerella which makes the slice almost silky. I could see criticizing the crust, as it varies from charred black in spots, and can be slightly mushy in the middle by the time you get to the last slick. But I like to sop up that oily juice with the last piece of crust.

In the neapolitan category, the pizzas at Buon Giorno in Lilydale would be the runners-up, but just don't have the combination of flavors and "je ne sais quoi" or whatever that Punch has perfected.

In the square-cut, cracker-crust category, I'm a loyal devotee of Brianno's in Eagan. At every opportunity, I try and send people to this little-known Italian market/deli just off Cedar Ave at Cliff Road. I have a lot of "see, I told you so" credibility with my south of the river neighbors. All addicts now. People from here to the Atlantic Ocean rave about Zaffiro's (Milwaukee) in this category. Brianno's is better. Fresh, quality ingredients, made as you watch. Only drawbacks: take out only, no credit cards accepted and closed on Mondays.

The Pizza Factory on Carmen Ave in Inver Grove Heights is second place in this category. "The What Where???" The Pizza Factory. From 494, take the 5th/7th exit, go south on 5th. When you see the McDonalds, look to your left. Yes...that scuzzy strip mall that should have been demolished in the 70s. Back in the corner there...yes....see it? The Pizza Factory. The second best ultra-thin, square-cut pizza in MSP. This is where I go for the "kitchen sink". It weighs a ton and the leftovers last longer than a 30-pound Thanksgiving turkey.

For good, old school pizza, Red's Savoy. This is one of those "sum is far greater than the individual parts" foods. Frankly, I sometimes start wondering why I (and a lot of people) love it so much. Then I eat one, think, "darn that's good" and repeat the cycle. I'll never stop thinking that some day a car won't stop as they come up 52 and level the place, killing everyone inside. But if they already started their pizza, at least they'll die satisfied.

I also really like Cossetta's in the triangular, bubble pocked, thin crust category. When only ordering by the slice, their advantage is the constant line of customers snaked all around the store. The pizza doesn't sit around very long. Size is good too -- you could build a small, single-family home on a slice.

Pizza Luce certainly deserves mention somewhere here.

And at risk of ending this super-long post with a huge shot to my own credibility, I'll say that I've actually had a couple good flat crust, rectangular pizzas at...(brace yourself)...Buca. Hey, I just call 'em as I see them. Nobody should go there just to get a pizza, but some of their "daily specials" end up really tasty. If you happen to be eating there, it's a viable option.

Finally, I have to dissent with the mention of Checkerboard. Sure, when I was a piss-poor drunk freshman at Hamline, I'd eat the stuff, but there is nothing inherently unique about it. I'd take Davanni's, Green Mill, or Grampa Tony's over Checkerboard, just in that general neighborhood.

I wasn't aware of the other square slice places other than B'way and Checkerboard. Honestly, I would not go out of my way for Checkerboard either, but they are in my neighborhood and when I am lazy I order from there and find it adequate.

Most pizza in MN is cut into squares.

[Enso]

Squares? {gak} Diamonds are the only edible geometry.

I nominate Latuff's and Angeno's in the western burbs.

I'm very pleased to see someone mention the Pizza Factory in South St Paul (that strip mall in actually in SSP rather than IGH). Very consistent and delicious. Their top of the line pizza is a site to behold, although I prefer the plain sausage.

I haven't been to Brianno's since I moved north a few years ago but I used to make regular trips when living in Rosemount. Good but I think I prefer Savoy & Pizza Factory a notch better. Do they still sent the pizza's out in a brown paper bag? I loved how the grease would stain the bag by the time I returned home. Oh who am I kidding, most of the pizza was eaten by the time I returned home but I still found the paper bag charming.

Crud...I always try to be accurate with my addresses. I lived, literally, 200 yards west/southwest of the Pizza Factory. I thought the changeover to IGH happened at South St. (My address was IGH). Looks like the parking lot of the strip mall is the "city limits". Anyway, thanks for the correction.

The Top of the Line is a load. I certainly wouldn't set that thing on a glass top table. I'm having a lack of sleep moment, but don't they offer sauerkraut as a topping? I think that's where I had that.

That pizza was the closest I've had to "Saskatchewan Style" pizza anywhere outside of...well...Saskatchewan. If you're not familiar with Saskatchewan style pizza, think 20x30 inch rectangle (or would that be 32x50 centimeter?), thinnish crust, good red sauce, then about 30 layers of assorted sliced meats (including thin cut back bacon), onions, peppers, and cheeses. It's disgustingly good, but that's a topic for the Canada board.

As for Brianno's, yes, they put it in a brown paper bag, then do this quick air-poof/folding action which keeps the bag from touching the top of the pizza. The bag still ends up a big, greasy mess, but to me a grease-stained package is the badge of honor for some of the world's greatest food.

Top of the Line = sausage, pepperoni, mushrooms, green peppers, onions, green olives, bacon and yes, sauerkraut. The approximate weight of a 14" is 4 lbs.

I believe the east side of the street there is SSP and the west side is IGH. It is a pretty funky border though.

I'll have to head down to Eagan to Brianno's. I'm glad they are still using the bag.

Well, I went over to the Pizza Factory to try the "Top of the Line" pizza this afternoon. I'm munching on the leftovers as I type.

Yes, a great pizza it is. The 10-inch is about 3 meals for 1 person. Nice ingredients, good sauce, well done crust, friendly people. I'm impressed.

Brianno's is great also.

Darn it! You weren't supposed to tell anyone about the Pizza Factory. Now everyone will start ordering from there and I'll have to wait longer.

Their sauce is the best I've ever had and the $2.99 lunch special is the best value around.

By the way, Gino is right, it is in South St. Paul. I should know I used to work in that strip mall.

As for Red's, several cars already have smashed into the building (and a few motorcylcles as well). That's why all the regulars sit in the back of the room near the fish tank.

I don't know how this post got attributed to MSPD. It should have been from Sven.

[heine143]

Okay, so I'm dumbfounded why I've read so much about Red Savoys Pizza in St.Paul. We tried it today, and it was entirely a bad experience. Bad waitress, very dark bar-like atmosphere that almost cried out to 2 non-drinkers to want to get drunk in just to survive it, and, I hate to spoil the fun, but BAD pizza. Yes the toppings were thick, lots of cheese, but the crust was a loser and the sauce was too spicey and way too thickly laid on. Sorry, we were incredibly disappointed. It is now at the bottom of our fave pizza in the Twin Cities. At the top: Rocky Rococo, Old Chicago, Tasty, Galactic, and the kids new favorite is Jet's Pizza. I haven't tried it yet...

[MSPD]

Well for one, it's worth mentioning that you dredged up a three-plus year old thread. A LOT has changed in that time, and many would say Savoy has gone quite a ways downhill in that time (I'm neutral...again, it is what it is.)

[heine143]

Actually, thats a comfort to me somewhat if 3 years ago people thought it was a good pizza and now its not so great. I just wondered if everyones standard for pizza had gone downhill or my tastebuds were having a terrible day!

[The Dairy Queen]

It's been awhile since I've been to Savoy's--maybe even a couple of years. How sad to hear it has gone downhill, since it seems like the kind of place that, up until that point, had resisted the passage of time, which, of course, was part of its charm, along with the homemade sauce and the heavy handed way they piled on the toppings. How has it gone downhill in the last couple of years?

~TDQ

[MSPD]

TDQ, take it with a grain of salt. I've never heard someone complain so much about not liking a pizza. We've got to be at about a half-dozen posts about it by now.

In my opinion, aside from opening a branch in Eagan, nothing has changed. It's the volume of complaints that have increased and amplified that led me to say "many would say it's gone downhill". It's probably exactly the same as your last visit there.

[mtullius]

For what it's worth, I love Red's atmosphere, service, and pizza. It's not gourmet, for sure, and it's not anywhere near the standards of New York/Connecticut pizza (but what is?), but it sure does hit the spot now and again. Atmosphere is perfect for a pizza joint. And the service? How can you beat older ladies with attitude?

Best overall I think is Punch. So many great combinations, and consistently excellent.

Best single slice -- Cossetta's cheese and sausage. The homemade sausage is outrageously good.

My former pizza loves were Molly Quinn's on an "on" day and Fat Lorenzo's. We left Mpls. this past summer.

We've made a couple of finds in the west metro.

Though not in Mpls./St. Paul proper, I nominate Grumpy's Bar in St. Bonifacious, MN.

Their Garbage Can pizza is a wonder to behold. Wonderful thin crust that somehow manages to stay crispy under a goldmine of ingredients. Pizza purists need to beware of this one.

The crust is crowned with sausage, pepperoni, burger, onion, green pepper, 'shrooms, tons of green and black olives, pineapple and jalapenos and a good dollop of mozzarella and probably a few ingredients I left out.

Ambience at this place is zero. Stinky beer joint, not that I have a problem with that. I'm a road food kinda gal.

Patty that runs the joint and makes the pizza is a treasure.

She sums up her job that she runs an "adult daycare" on weekends.

A chowhound treasure in my book.

P.S. Harley riders seem to flock to this place when the weather is nice. I'm not one of them, but it's beautiful out here, rolling hills, stables and such.

I miss S. Mpls. a lot though.

Pane Vino Dolce's pizza expanded my concept of pizza and is my nomination for best in town. They don't serve it anymore, but at the time it was a simple roasted garlic goat cheese pizza. Their ability to meld crust, toppings,and cheese into one bite won my heart. From that point on I have experimented at home with my own homemade crust, pizza stone and maxed out oven to simulate the experience. (Tip: Forget the cornmeal on the peal - place your dough on parchment paper and pull the whole thing right onto the stone.) I also like what Punch is doing although their crust is too flimsy and soft for my taste.

Jeff Grann
Roseville, MN

What if i don't say Domino's but i nominate Totino's pizza, do I get banned anyway? =) c'mon, it's a Twin Cities tradition!

OK, Totino's is not my favorite, i gotta say... Pizza is VERY personal taste. My personal favorite is PUNCH, that's what i had growing up in Brazil - Napolitan style, thin crust, not heavy on toppings (so you can taste the crust and the fact that it was baked on a wood-burning oven, a great added flavor!) YUM!!!

We're crazy about Galactic Pizza on Lyndale/28th. Fresh ingredients, great sauce, and all organic. And for those who are lactose intolerant, they make the best vegan pizza I've ever had.

My husband and I have identified what we consider to be Minnesota pizza: it comes in nice little 2 bite sized squares. The exemplar, in our opinion, is found in Northfield, Bill's or Basil's, which both feature gyro pizza, and they have an amazing ability to get exactly one piece of gyro on each piece.
Obviously not everyone is going to trek to Northfield for this delicacy, so I nominate Broadway Pizza in NE Minneapolis as next best, then Checkerboard in St. Paul in the Midway area.

Other good ones to try are Golooney's in Uptown, though I haven't had that in years, so not so sure anymore, Fast Freddie's/Bryn Mawr Deli in the Bryn Mawr neighborhood, and Punch in St. Paul, though none of those are the aforementioned square slices.

Their ability to space the meat so that each slice get one piece is about the only thing noteworthy when it comes to pizza in Northfield. My suggestion would be to skip the pizza all together and go for a gyro sandwich instead. Or better yet try one of the many Mexican restaurants popping up all over town.

(Out of fairness I should mention that my in-laws, who are from Northfield, love the pizza here.)

Psycho Suzies in NE Mpls has really good pizza but you have to show your hip counter culture ID (i.e. tattoos and piercings) at the door to get in.

I think Bill's and Basil's have perfected the square slice. The sauce is perfectly spiced, the cheese is not too heavily laid on, and the crust is a nice medium thickness. I guess I should have specified what I liked about it besides just that ratio.

[frittering_away]

Hmm. I thought Bill's closed and didn't reopen when MNDOT redid the interchange of HI 19 and HI 3.

[KTFoley]

This post is from 2004.

If you're looking for good 'square' pizza in our hood, Alice, you might want to try Dino's. Its at Thomas and Hamline. I don't consider it quite as good as Red's but darn close. I like their combo pizzas but they tend to get gloppy with toppings and the crust looses its crunch. We had a sausage, onion and bk olive on Friday night that was just right.

Carry out or delivery only.

Kevin

The Pizza Factory in New Brighton used to have a good pizza - called the North Shore, or something like that. They use a stone ground flour for the crust. I get back to the Twin Cities about once a year and stop in for a lunch pizza. I prefer just a little sauce, no mozzarella, grated hard cheeses, and anchovies. Tastes great. Once you have had pizza in Naples Italy, you really don't want "American Pizza".

The first pizza I ever had was in the early 50's. My mom made it out of a box. No mozzarella, just sauce and grated cheese.

Coincidentally, I had pizza at Cupcake the other day (University Ave catercorner from Hubbard Broadcasting on the city line). It was advertised as bbq chicken with caramelized onions, no mention of mozzarella. It came with mozzarella, a huge, translucent, hardened glob spread across the entire pizza. Should you eat here, stick with the desserts, sandwiches, and the carrot ginger soup.