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I will only have Pizza Hut if there's a real excuse. This might be it. Speaking of "too much" cheese, this is usually my reference point on that: Four Cheese Pizza at Grand Grill and Pizzeria

Doug- I should have included Green Mill. They're decent deep dish, but I personally haven't found deep dish in MN I thought was fantastic. There's also Tommy Chicago's in Mendota Heights as well as Aurelio's in Roseville if you're on a deep dish quest in Minnesota. (Aurelio's has the only true Chicago-style deep dish I've found in the state)

Lastly Doug, I have never heard of Bascali's. And I used to live in Saint Paul. So not only do I appreciate you've pointed it out here, I love it when I find out about new places on my home turf. (also, this has reminded me I forgot to mention Eden Pizza near Snelling and University -- I dig that little pizzeria)

I knew this would happen: the places I've missed.

Roseteng: Mesa Pizza is great. Best slice shop for the University of Minnesota IMHO. Should be included above.

Brokenbuzz: I agree with you. As you pointed out it might be the closest thing to a NYC street slice in Minnesota -- but it almost certainly is the closest thing to NYC-attitude in a pizzeria in Minnesota. :)

Cruzich: I'm adding Bill's and Basil's to my list. Thanks for the heads-up.

Where the turkey pizza at, yo

Welcome to Slice, David. I just got back from a couple week pizza jaunt of SF. (My favorites this trip: Pizzeria Picco in Larkspur, Pizzaiolo in Oakland, and Delfina in the Mission -- Flour + Water was not high on my list, but maybe it was an off night.

Can't wait to hear what you think of Una Pizza when it re-opens -- it was convineiently closed for the two weeks I was there. Love to hear your take on Ragazza too -- I enjoyed the pie there.

Oh, and maybe you can resolve this at some point: Zero Zero and Picco, same ownership but the pizza is notably different. Correct? Incorrect?

Anyway, I'm excited to see more Bay Area stories here. Welcome.

American Flatbread is my top choice as far as frozen pizza goes. I did a quickie on their Cheese and Herb pizza:

http://s4xton.com/2085/american-flatbread-cheese-and-herb-pizza/

Did it smell like fish? I've only been to Red Lobster a few times but they have a way of even making french fries smell like fish.

I was going to email this one to you when I saw it, but it was soooo annoying that I couldn't bring myself to share it with anyone. Well, damage's done now. Thanks a lot Ed B., now more people have to endure this pizza-saying pain.

In Minneapolis, Pizza Nea. Consistently solid Neapolitan-derivitave. Black Sheep Coal Fired and Punch Pizza a close second around here.

Ever? Maybe Una Pizza Napoletana. June 2008. A pizza I certainly remember clearly.

Nah, actually, it's the Pizza Farm (aka A to Z Produce) in Stockholm, WI. The freshest and most flavorful -- yet balanced -- pizza I've ever had in my life. Ingredients were grown and raised on the same farm, and they nail the dough so well. Oh man, so wonderful it is. Worth the trip.

I had cold leftover pizza in a hotel in Vegas. If I would have thought of this myself, I certainly would have tried it -- although my slices were in styrofoam, not tin foil. Hum. I'll think harder next time.

I did this in April 2000 as part of a contest with friends. I won. I also, to this date, have not weighed the same as I did in March 2000.

Vulcani di scopata.

Even though the value of this might be that of a grain of salt, one of the three pizzas recognized by Italy's D.O.C. doesn't have cheese. So they, as a government, have already chimed in on this poll.