Pizza with Punch

The key to Punch Pizza’s success is all in the oven.

Did you know that perfection can be achieved in 90 seconds? Well that’s if the perfection you are talking about involves pizza, and you add 800 degrees of wood-burning heat to the equation. That’s all a pizzaioli (or pizza chef) at Punch Pizza needs to create the mouth-watering Neapolitan pizza combinations that Minnesotans (and others—we’re talking to you, Meryl Streep) have grown to love since the first Punch was launched in 1996 in St. Paul.

In the June issue of Lake Minnetonka Magazine, available at starting June 1, we’ll take you behind the scenes—or inside the oven, so to speak—with general manager Jenny Nyquist as she explains how the magic happens.

Until then, go try a fresh Punch pizza pie. There is no shortage of delicious options. Since launching in 1996, Punch has tended to stick with what works—the Margherita Extra, made with imported mozzarella di bufala and crushed San Marzano tomatoes, remains the No. 1 customer favorite—but the staff is always trying out fresh new flavors and combinations.

Some summertime additions include the Rugola Pizza, made with cheese, fresh arugula and prosciutto, and the Pulcinella, any large salad served in an oven-split focaccia, which Nyquist calls perfect for sharing. 1313 Wayzata Blvd. E., Wayzata; 952.476.7991;

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