Last night Aaron and I were chatting while I was on my way home from the MnGCA’s WeekNIGHT Caching in Roseville and St. Paul and he mentioned that he would be in a meeting at Compellent Storage Center in Eden Prairie and be done around lunch. I suggested that we meet up at Punch Neapolitan Pizza which was only a few miles from both of us. I have eaten at Punch in Eden Prairie numerous times before (see here and here) as well as the location in St. Paul (w/Aaron!)
Anyway, today I had an excellent pizza with roasted garlic, roasted red peppers, and goat cheese. It was fantastic.
Their service is fast! I only get 30 minutes for lunch so their 90 seconds in and out of the oven suits me just fine. Their prices are reasonable ($10 or so for a one person pizza and a drink) and I’m never disappointed in the taste!
Check out all the pictures from today here (mobile).
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March 16th, 2007 at 11:14 am
Punch Pizza is light years better than any other Neopolitan pizza in the Twin Cities (if not the US) - but it must be ordered properly. Punch Pizza is AUTHENTIC Neopolitan pizza, thus it must be ordered AUTHENTICALLY. Which means:
1) You have to stick to the true Neopolitan recipe – crust, sauce & cheese. Your choice is either a Margarita if you prefer basil or a Napoli if you prefer oregano - that’s it! You can maybe add one traditional topping if you absolutely, positively have to - but that’s all. You certainly do not americanize and mutilate the purity and perfection of the Vera Pizza Napoletana end product with a bunch of ridiculous american toppings/add-ons/substitutions. (ie - if you want New York style with tons of cheese and toppings or California style with a bunch of exotic substitutions/add-ons….like some gorgonzola, sun-dried tomatoes, mushrooms, and garlic thing….then you should definitely go somewhere else…Punch is not for you).
2) The only substitution you MUST remember to make is the one that makes Punch pizza even MORE authentic. You must always remember to substitute the authentic, flown in from Italy, ultra fresh mozzarella di bufalo for the regular mozzarella. This is CRITICAL - on a scale of 1-10 Punch Pizza is a 7 with the regular mozzarella…..it’s a 20 with the fresh mozzarella di bufalo. But you must ask for it….they don’t give it to you automatically.
3) I’d also recommend asking for light oil as the pizza is already ‘wet’ enough.
4) And finally, ALWAYS eat it there….you can’t get Punch ‘to go’. The amazingly fresh ingredients - the unparalleled crust and the imported San Marzana tomato sauce & bufalo di mozzarella are fired at 850′ for just 90 seconds to create this award winning taste….you just can’t ‘take it home’ and ‘reheat’ perfection like this….it all coagulates obviously and the end product is destroyed. Always eat it right there on the spot.
That’s it….you do all that and it will be the best-tasting, freshest Neopolitan pizza you’ve ever had….period. Nothing else compares - unless you wanna travel to Napoli :-). But remember, this is the best Authentic Neopolitan Pizza people….if you’re looking for Americanized pizza….ie - either New York style with lots and lots of cheese/toppings or California style with lots and lots of weird, exotic substitutions/add-ons go somewhere else. The Art of Punch’s award winning Vera Pizza Napoletana is all about the true essence of pizza - the best-tasting, freshest crust, sauce & cheese on the planet.
March 16th, 2007 at 11:20 am
3) I’d also recommend asking for light oil as the pizza is already ‘wet’ enough.
Agreed. They are SOPPING wet already especially with what I normally order.
I miss lunching in Eden Prairie. White Bear just doesn’t offer the same variety :(