Midwest Living Review
Since its debut in 1996, Punch Pizza has introduced legions of Twin Cities residents to “vera pizza Napolitano”—thin, uncut rounds of dough topped with crushed San Marzano tomatoes, fresh mozzarella, olive oil and fresh herbs. It all goes into Punch’s 800-degree, wood-burning oven and emerges a few minutes later with a blistered, chewy, slightly smoky crust.
This basic pizza is so simple, the ingredients themselves really need to shine. And they do. To dress things up, there’s a wide array of real-deal Italian toppings, including high-quality cured meats, roasted eggplant, artichokes and goat cheese. Customers can skip the tomatoes and opt for a white (no-sauce) pizza, or sub authentic buffalo mozzarella on any pie for $3.25. Napoli natives eat their pizza with a knife and fork, and that may just be the easiest way to enjoy this super-thin, floppy-crusted pie as well. Prices start at $8.95 for a basic Margherita; “bambini” kid-sized pizzas are available for $5.50.
Punch’s seven locations are packed with happy families in the early evenings, giving way to young couples on dates as the night wears on. Warm, polished wood and bright murals create a cheery atmosphere making everyone feel welcome.