Punch Neapolitan Pizza
- Impressively enough, I asked the guy making my pizza how long it took him to train and he told me it was 6 straight months plus a trip to Italy before he could make pizza the right way.
- Try the Toto. With a light touch of cheese, peppery arugula, and the bite of garlic and red pepper, this pie is all business.Mpls.St.Paul Magazine, February 2011
- Awesome. Special prices for students.
- They give you a free pizza if they screw up your order...which has happened to me 2 out of 3 times I've been here. Free pizza makes it all better!
- The Punch Salad is great and is a great side with any of their pizzas. They also have awesome deals, especially for students.
- Punch is hands down the closest you can get to true Italian style pizza. The margherita is cheap & delicious, & they often have killer deals so look for coupons before you pay!
- Not a fan of burnt crust pizza. I like pizza when they sweep the oven out so you don't taste the burnt corn meal and flour that has been scorched. No burnt crust for me.
- Best neopolitan pizza ever!
- Delicious pizza, try the margherita extra.
- I had the Vesuvio and it was pretty good. It's supposed to be spicy but it isn't really, so definitely give it a shot!
- Great for a quick meal, don't expect "typical" pizza.
- Best crust I've had in a while. Solid sized pizza for one person, too.
- MUST try the Toto which has goat cheese, thin slices of garlic and arugula. If you've been living with the lie that is greasy American pizza for your whole life, Neapolitan pizza will blow your mind.
- #4 Palermo is pretty tasty!
- Great pizza, made fast!
- The pizza lived up to a MOUNTAIN of hype. Not to be missed
- The Greco Salad is great. The large is enough for two and you could have room to share a Margherita pizza!
- Kinda slow if you go at lunch time but excellent pizza. Don't go expecting anything like dominos.
- Try a Bruni and/or a Chopped Italian Salad. Both are beyond amazing!
- Best customer service! Don't let the construction scare you away!! Fast pizza!! We still love Highland bunches, too.