Black Sheep Coal Fired Pizza
Pizza restaurant · North Loop
600 N Washington Ave, Minneapolis, MN 55401, USA
Highlights
Coal-fired pizza with charred crusts & unique toppings
Coal-fired pizza with charred crusts & unique toppings
"Most of Minneapolis’ top pizza spots specialize in Neapolitan-style pies made in wood-fired ovens. But Black Sheep Coal Fired Pizza goes against the grain by using the type of coal-burning oven more typically found in the Northeast to craft what they consider the definitive “American-style” pizza. Creating a new style of pizza is a novelty that would get people in the door once, but the fact that they keep returning again (and again) shows that Black Sheep is onto something. Here’s what such a pizza looks like in practice: It has the signature char of a coal-fired pie, but a thin crust that still has the structural integrity to support lavishly applied toppings, from fennel sausage and meatballs to artichokes and anchovies. Despite the abundance, the flavors and textures of the toppings are carefully balanced—on the #14, the chicken’s smokiness is tempered by hot honey, with pickled banana peppers and tendrils of red onion to add some crunch. The #11 pairs strips of Persian-spiced beef with a mild, slightly sweet harissa and salty feta. Vegetarian options are similarly substantial, with the oyster mushrooms on the #7 tasting downright meaty, complemented by smoked mozzarella and thin-sliced garlic cloves. Black Sheep’s coal-fired pizza oven—Minnesota’s first—isn’t the only thing that makes this place a pioneer. When it opened in 2008, locals still referred to the North Loop as the Warehouse District, and the subterranean restaurant channels that industrial vibe with cement floors and exposed ductwork. Newer restaurants in the neighborhood have since transformed the area’s former factories with plant walls and rooftop patios, but Black Sheep doesn’t need to rely on those flourishes. Their inventive American-style pizza is more than enough. RESERVE A TABLE" - Stacy Brooks
"The first of three locations in the Twin Cities, Black Sheep turns out coal-fired pies whose crusts are expertly crisped and ingredients are whimsical yet compatible. My favorite is Number 11 – Persian Beef, Tomato, Feta & Harissa. And if you're tired, hungover, or simply not in the mood to put on pants, don't worry – they deliver (although you may want to put on pants)." - Krisna MacDonald
"Black Sheep’s coal-fired pizzas are delicately charred and crispy. There’s a broad range of toppings — on the #5, spicy salami is tempered by the fennel sausage’s mild anise notes and salty, buttery olives counter bright bites of onion. The #12, with bacon, pineapple, and chile pepper, is one of the best. Storm King’s smoky wings are served here, too. This spot has a late-night menu and a reliable happy hour (2:30 p.m. to 5:30 p.m. on weekdays), and accepts orders for takeout and delivery through Uber Eats and Doordash." - Stacy Brooks
"Black Sheep’s claim to fame is its coal-fired oven, which creates a light crust that’s ever-so-lightly singed. 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 olive combo is a standout, and vegetarians should opt for the oyster mushroom, smoked mozzarella, and rosemary pie. The North Loop restaurant has a charming, urban-underground vibe and serves an impressive cocktail menu." - Stacy Brooks
"Black Sheep’s coal-fired pizzas are delicately charred and crispy. There’s a broad range of toppings — spicy salami is tempered by mild anise notes in fennel sausage; salty, buttery olives counter bright bites of onion. The bacon and chili pepper pineapple is one of the best. Storm King’s smoky wings are served here too." - Justine Jones, Alex Lodner
