This is the first of a few reviews I will post about the food I consumed (in voluptuous quantities) over the holidays. After some deliberation (I’m indecisive when it comes to unknown restaurants) we decided to go to Black Sheep Pizza. This pizzeria has two outlets: one in St Paul and one in Minneapolis. The store in Minneapolis is located in the Warehouse District, and the decor reflects this. The dining area was rather spartan, though the unique tables spice things up. You see, their tables have a sheep on them, and all but one have red spot. This table is the titular black sheep:
But, of course, the meat of the matter (if you’ll excuse the pun) is the food. And boy, is it good! The five of us managed to go through five 12-inch pizzas. That’s almost 4 square feet (more than a third of a square meter) of pizza in total! Black Sheep pizza advertises coal-fired pizza: according to the helpful waiters, this authentically American invention allows for much higher temperatures – up to 1200° F (650° C) on the top of the oven – which leads to crunchy, delicious pizza in three minutes. But all this would not have meant anything were it not for key ingredients: here, the fresh Wisconsin mozzarella was in a Goldilockas zone: it was just stringy enough and yet swallow-able, while it was still delicious. The sauce was its equal: just sweet enough and just the right consistency. And the crust, as expected, was thin and crunchy – but not overly so, if that’s possible. Sounds good? It is.