From a small kitchen in Minneapolis to a beloved neighborhood institution — discover the people, principles, and pizza that make Punch Pizza who we are.
It started with a single wood-fired oven, a handful of hand-picked ingredients, and an obsession with getting pizza absolutely right.
In 1996, John Soranno and his team opened the first Punch Pizza on St. Paul's Grand Avenue with a singular mission: to bring the true Neapolitan pizza experience to Minneapolis. No shortcuts. No compromise. Just flour, water, salt, yeast — and a 900-degree oak-fired oven.
Word spread quickly. Neighbors, chefs, and food lovers from across the Twin Cities made the pilgrimage to experience pizza the way it was meant to be made. Within a decade, Punch had become a Minneapolis institution — certified by the Associazione Verace Pizza Napoletana, one of only a few in the entire United States.
Today, with four locations across the Twin Cities, we remain as committed as ever to the craft, the community, and the crust that started it all.
View Our MenuWe believe pizza is not just food — it is a craft, a tradition, and a shared experience. Our mission is to honor the centuries-old Neapolitan art of pizza-making while building a welcoming community around the table. Every ingredient we choose, every dough we stretch, every pizza that leaves our oven is a reflection of that commitment.
Every decision we make — from ingredient sourcing to customer experience — is guided by these principles.
We source San Marzano tomatoes, 00 flour, and fresh fior di latte directly from Italy and trusted local farms. No substitutes, ever.
Our pizzas are hand-stretched, topped with care, and baked in 900°F oak-fired ovens for 90 seconds — exactly as the masters intended.
We are a neighborhood restaurant at heart. We give back locally, hire locally, and celebrate the communities that have made us who we are.
From your first step through our door to the last bite on your plate, we are dedicated to making every visit warm, welcoming, and memorable.
From a single oven to a Twin Cities icon — here's how we got here.
John Soranno opens the original Punch Pizza on Grand Avenue in St. Paul. Armed with a 900°F oak-fired oven and a Neapolitan recipe, the humble restaurant immediately attracts a devoted following.
Punch Pizza receives official certification from the Associazione Verace Pizza Napoletana (AVPN) in Naples, Italy — one of only a handful of restaurants in the entire United States to earn this distinction.
Growing demand leads to a second Minneapolis location, bringing authentic Neapolitan pizza to new neighborhoods. The expansion allows us to serve thousands more guests each week without compromising quality.
Food critics and national publications including Food & Wine and Bon Appétit spotlight Punch Pizza as one of America's best Neapolitan pizzerias, cementing our place on the national culinary map.
With four beloved locations across the Twin Cities and online ordering launched for delivery and pickup, Punch Pizza continues to grow — while staying true to every principle that lit the first oven nearly three decades ago.
Passionate, skilled, and dedicated — our team is the heartbeat of everything we do at Punch Pizza.
The visionary behind Punch Pizza. John spent years studying Neapolitan pizza traditions in Naples before bringing his craft and passion to Minneapolis in 1996. His obsession with perfect dough hasn't dimmed for a moment.
Maria oversees all menu development and ingredient sourcing across our four locations. A graduate of the Culinary Institute of America, she brings relentless creativity balanced with deep respect for tradition.
Marcus keeps all four Punch Pizza locations running like clockwork. With 15 years in restaurant operations, his focus on team culture and guest experience ensures every visit feels special, every single time.
Sofia is the beating heart of our community programs. From neighborhood fundraisers to pizza-making workshops and catering partnerships, she makes sure Punch Pizza gives as much as it receives from Minneapolis.