Prairie made. Hell fired. That’s the motto at Blackbird Woodfire pizza. Featuring Dakota-grown ingredients, a 3,500-pound wood-fired oven (so large it had to be assembled inside the restaurant) heats up to 800 or 900 degrees to bake pizzas in as little as 90 seconds. This wood-fired oven gives the crust a texture that isn’t possible in a regular oven, with a crispy outside and chewy inside. White subway tiles adorn one wall, while exposed brick and the original hardwood floors create a backdrop for “Dakota-cana” decor, complete with reclaimed wood accent beams, handmade booths topped with metal pipes, and a wall panel made of wood from an old Duluth grain elevator.