New Haven pizza. Twin Cities made.
OG ZaZa started with one obsession: a charred, chewy, blistered crust that you can't fake. Six locations later, nothing about that has changed.
OG ZaZa Pizza & Catering | Our Story
Five days in the making
Every crust starts with five-day fermented dough — that's what creates the charred, blistered crust and the chew regulars come back for.
The New Haven connection
New Haven's answer to pizza is thin-crust, personal-size, cooked fast until the edges blister and blacken just right. Pepe's set the standard, and OG ZaZa brought it to Minnesota.
Chef Joshua Hedquist
Chef Josh has competed on Chopped, Guy's Grocery Games, and Diners, Drive-Ins and Dives — but his real credential is the crust. He came back to the Twin Cities to build something people didn't have to travel for.
No shortcuts. Ever.
Scratch-made means scratch-made — ingredients you can pronounce, real fire, no frozen shortcuts. The pizza does the talking.
From one spot to several
What started in Roseville grew to Grand Ave, Vandalia Tower, Shakopee, Mall of America, and an OG Pizza Trailer on East Hennepin in Northeast Minneapolis. Same dough, same fire, every location.
