If you follow pizza geekery in general or pizza in the Twin Cities specifically, you may know Aaron Landry, the Slice Sage of Minneapolis–Saint Paul. When this guy talks pizza, I listen. He pinged me about Pizzeria Lola saying, "I've been three times and it's quite solid. An out-of-the-blue fantastic add to the Minneapolis pizza scene."
He then pointed me to this piece on Heavy Table, a fantastic food-blog resource for the Upper Midwest:
Here's one subjective breakdown of bad versus good versus great crust: After you eat a slice of pizza, bad crust gets discarded, tossed aside like chicken bones. Good crust gets finished. Great crust is eagerly anticipated, a reward even after you've polished off the deliciously cheesy and saucy bits of any given piece of pizza. Pizzeria Lola has great crust.
Though only open for a few weeks, Heavy Table editor James Norton says, Lola is one of the area's top three pizzerias.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.