Black Sheep Pizza makes one of the best pizzas in the Twin Cities. There are now 2 Black Sheeps with the opening of this St. Paul location. Sheep has emerged as a worthy alternative to Punch Pizza as the Twin Cities most loved pizza and is currently fighting it out with Punch for the most pizza loving devotees. It has been very popular with long waits. They differentiate themselves from Punch primarily by the way they bake the pies. While Punch adheres to the strict Neapolitan pizza code and uses a wood fired oven, BS is doing their own thing which is probably close to the same and then coal fires their thin crust gourmet New York style pizza - the way its been done around NY since early 1900's.
Proving there is more than one way to make a pizza pie taste great. They do this with a minimalist menu. It's easy to be entertained watching the pizza makers doing their magic tricks with dough cheese and any of the couple dozen tops. The pies come out crispy chewy and coal charred. They use smoked mozzarella and ricotta cheeses - no sheep cheese as far as we know! But the cheese and crust do have black spots.
They have impressed us with how serious they are by using salami from our long time sausage making favorite - San Francisco's Molinari's and by their own terrific meatball and fennel sausage concoctions. To make sure we have a well balanced meal they have nice fresh salads, a tasteful small beer selection - Surly & Summit beer on tap - decently priced at $5 and a small good cheap wine selection. The staff is upbeat and attentive. Try coming early or late or be prepared to get a cold one and wait.