Coal was burned in the first ovens used to bake pizza in the United States. Today these restaurants, found mostly in Brooklyn, Manhattan, and New Haven, define the “American” pizza experience by still using coal to make some of the best pizza in the world. As the first coal-burning pizza restaurant in Minnesota, Black Sheep Pizza seeks to honor the craft of these pioneers by using clean-burning Anthracite coal and fresh ingredients to create the great American pizza experience.
Black Sheep was founded by spouses Jordan Smith and Colleen Doran in 2008, and each item on their menu is carefully curated to ensure great taste and quality. As simple as a Cheese & Sauce or as extravagant as an Oyster Mushroom, Smoked Mozzarella, Rosemary & Garlic, Black Sheep has the perfect pizza for your unique taste buds. The menu also includes house made draft cocktails, a rotating lineup of craft beer, wine by the glass and bottle as well as salads, appetizers and grilled items.
Now with three Twin Cities locations in the North Loop, on Eat Street and in St. Paul (and an outpost at MSP International Airport), there’s a table for everyone at Black Sheep–including seating for up to 40 guests for parties and private events. For more information, follow along with the blog and on Instagram and Twitter @blacksheeppizza.