The powers that be at industrial-chic Black Sheep are so proud of each component of their coal-fired pizzas, they offer some of them individually. For instance, customers can order a big slab of hot crust with a gravy boat of warm marinara on the side, or maybe just a dish of tender pork meatballs. Everything is at its best, though, when it comes together on a pizza.

The 800-degree, coal-burning oven bakes the chewy crust in a matter of minutes so it comes out bubbly and thin, but still sturdy enough to pick up, maybe even fold in half New York–style. Chef and owner Jordan Smith has a fine-dining pedigree, and it shows in the toppings: smoked mozzarella, oyster mushrooms, cracked green olives, house-made fennel sausage and other sophisticated ingredients. He applies sauce and cheese judiciously; it all melts into a balanced whole and nothing goes sliding off the crust. And just as much culinary care goes into the worth-ordering daily farmers market salad highlighting innovative combinations of local seasonal vegetables.

With a modern interior and a location in the heart of Minneapolis’ hip Warehouse District, Black Sheep attracts more foodies than families. Pizzas are available in generous 12-inch and 16-inch sizes, starting at $6.25 and $12.50, respectively.