Local rapper and social activist Jabee Williams opened East Side Pizza House, 1734 NE 23rd St., last month in the EastPoint development.
East Side delivers another top-notch option for pies in the 405 diningscape.
The first pizza place in Oklahoma City wasn't far from East Side. Sussy's opened near the Capitol shortly after World War II, and it was followed by a blizzard of competitors.
Unique to East Side is the black-bottomed crust, which is achieved with activated charcoal in the dough. The blackened crust don't change the flavor, but give the pies a unique look. The pizzeria opened with five specialty pizzas and a build-your-own option with plans for pizza-by-the-slice as soon as this month.
The opening got me to thinking about pizza across the 405 diningscape. I've said before, I'm picky about pizza but still have my favorites.
Places like Othello's (Norman/Edmond), Jo's Famous Pizza (Edmond) followed in the Sussy's tradition. But no pizza place has had the local impact of Hideaway Pizza.
Born in Stillwater about 20 years after pizza first arrived to Oklahoma, Hideaway outlasted its founders thanks to Richard Dermer and his wife Marti. The Dermer family still operates the original location in Stillwater but sold franchise rights to a group that's since sold the remaining properties in Oklahoma and Arkansas.
Any time I'm in the mood for a frozen Bellini, batter-fried mushrooms and a slice, Hideaway is where I go. The Wedge Pizzeria, Upper Crust, and Pepperoni Grill have all been strong contributors to our local pizzaways, but here are seven places I go when I'm in the mood for a slice of pie, says Oklahoman writer Dave Cathey.
Stella Modern Italian
Pizzas at Lori Tyler's gorgeous Midtown Stella Modern Italian, 1201 N Walker Ave., are recommended as appetizers, but I love them all to myself. Crispy, rectangular Roman-style pizzas are so toothsome they're practically tostada, and maybe that's why I'm sky-high on them. Whether Pear and Proscuitto or Tenderloin and Mushroom with Bourbon Glaze, they're all winners.
Pizzeria Gusto
I often joke Pizzeria Gusto, 2415 N Walker Ave., is one my favorite restaurants, but I rarely order pizza because I love the whole menu so much. But the other side of the story is I always go with someone who does order pizza, so I never leave without at least a slice of the Neapolitan-style pies chef Kathryn Mathis developed. Seasonal pies are always on point, and the Sopresseta never goes out of season.
More:The Eatery and Cocktail Office at The Union reopens in Midtown
Moni's Pasta and Pizza
Chef Rachel Foster has quietly grown her dining room at Moni's Pasta and Pizza, 17200 N May Ave., Suite 700, through the pandemic, fueled by a menu packed with Italian favorites. But nobody in town makes a better cheese pizza in my book. All the pies that fly from Moni's oven are outstanding, but the balance of the cheese pizza is singular. Foster and crew hit pies with Parmesan as they emerge from the oven, leaving the diner only to bide his/her time until its cool enough to eat. That sets up the longest two minutes a hungry human can endure.
Papa Angelo's
Looking for a massive New York-style pizza with killer garlic knots? Bethany awaits. Joseph DiGiantomasso came to from Central Islip, New York, more than two and a half decades ago, bringing along the proper credentials for true New York-style pie. Papa Angelo's, 6744 NW 39th Expressway, offers massive pies like a lot of places across this vast diningscape, but the championship garlic knots are second to none.
Joey's Pizzeria
When I'm downtown and looking for dinner with pizza at the center, Joey's Pizzeria is the choice. Owner Irena Kendrick not only makes her own dough and sausage, but she offers Yaprak Dolmas — which will naturally lead to her secret stash of pre-order only cabbage rolls. With so much to choose from, Joey's has to be the kind of pie that works well as leftovers, and in my experience it is.
Empire Slice House
With a location in Tulsa and a new spot coming to Edmond, Hospitality 84's crown jewel is on its way to joining Hideaway as chains grown in Oklahoma. Founding partners Rachel Cope and chef Avery Cannon started with an eclectic rotation of specialty slices in a kitschy space. The original location Empire Slice House in The Plaza District is still the best in the 405 diningscape to get pizza by the slice, but its new location in Nichols Hills is stiff competition.
Rendezvous Pizza/Providence Pizzeria
Providence Pizzeria first had this unique style of pie with cheese baked into the crust, but locally owned Rendezvous Pizza has since brought it to Bricktown. Frankly, I'm happy to have a pie from either place, but Rendezvous in Bricktown offers a full-service experience. If you're looking to move quickly, Providence's location in Parlor OKC might be more convenient. Each offer a raised crust that maintains ultra-crispy edges thanks to Parmesan striping the exterior of the crust, and solid New York-style options. But if I'm at either place, it's for the Detroit-style pie.
Get the full list on The Oklahoman.
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