Minneapolis–St. Paul, MNPizza

Pizzeria Lola helped establish Ann Kim's approach to wood fired pizza in South Minneapolis. The Minnesota Star Tribune highlights lightly charred crusts, curled pepperoni and toppings that can draw from Korean barbecue without losing the structure of a pizza. This entry pins the original Xerxes Avenue restaurant rather than another concept from the same group.

Black Sheep uses a coal fired oven to produce blistered crust with a firm, crisp underside and concentrated heat. The Minnesota Star Tribune places the restaurant within the Twin Cities pizza landscape by style. This entry pins the surviving North Loop location on Washington Avenue, avoiding former locations and giving the seed a specific current storefront.

Wrecktangle builds rectangular pan pizzas with a thick, airy crumb and crisp cheese running to the edges. The Minnesota Star Tribune identifies it with Detroit style pizza while noting the local kitchen's own interpretation. The Lyndale Avenue shop is one fixed Minneapolis location from the growing local operator, selected to avoid duplicating branches.

Mpls.St.Paul Magazine's coverage of Rosalia focuses on pizza shaped by chef Daniel del Prado's wood fired approach, with a crisp, blistered base and thoughtful seasonal toppings. This entry uses the original Linden Hills restaurant rather than the local group's newer branches. The West Forty Third Street address pins the full restaurant and its patio.

Mpls.St.Paul Magazine's dedicated Red Wagon feature treats pizza as the center of a broader neighborhood restaurant rather than a takeout afterthought. The Penn Avenue kitchen works across familiar combinations and more individual toppings while maintaining a carefully developed crust. Its single Southwest Minneapolis address makes the independent business straightforward to materialize.