My, my, all this pizza pie
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New York style
Pizza, in its truest form, may have originated in Italy, but here in the U.S., we have made it our own.
Gennaro Lombardi, a Neapolitan baker, opened the first American pizzeria in New York City in 1905. Lombardi’s coal-fired oven brought to life the charred thin-crust pizzas similar to the Naples originals, topped simply with fresh tomato sauce, fresh house-made mozzarella cheese, grated Romano cheese, olive oil and basil.
As the years passed, pizzerias opened all over New York, but thanks to zoning regulations, most were outfitted with regular gas ovens instead of the traditional coal-fired beasts. Then fresh mozzarella gave way to factory-made blocks, and the toppings now vary from pepperoni to clams. That said, New York-style pizza is still the favorite of many, many people across the nation — folded, of course.
Here are my local favorites:
1552 E. 15th St., 918-728-6111; and 12140 E. 96th St., Owasso, 918-272-9328;
Andolini’s, in the Tulsa area, is perhaps the newest and, in my opinion, the best. The Spring Street, named for the original location of New York’s first pizzeria, features red sauce, extra-virgin olive oil, Pecorino Romano cheese, house-made fresh mozzarella and fresh basil, with a crust baked to a slight char. I rest my case.
4775 S. Harvard Ave., 918-779-7760,
NYC Pizza serves its version from a traditional recipe that has been handed down through generations. It makes its sauce and dough fresh daily, sometimes even twice a day.
3350 E. 51st St., 918-743-7761, and 1009 N. Elm Place, Broken Arrow, 918-258-0114;
Mario’s NY Style Pizzeria has been serving slices and pies for more than 20 years in Tulsa, and now in Broken Arrow. Its menu is classic New York, including Sicilian deep-dish, calzones and hand-stuffed cannoli in addition to foldable thin-crust slices.
3228 E. 21st St., 918-712-1999
A tiny hole-in-the-wall joint with a college pizzeria atmosphere, Umberto’s is usually packed with diners craving its infamous garlic knots and hot made-to-order pizzas, calzones and generously sized slices.
Uncle Vinny’s NY Pizza
322 W. Kenosha St., Broken Arrow; 918-251-6666;
Uncle Vinny’s NY Pizza brings a little bit of the Big Apple to Broken Arrow with thin-crust New York-style pizzas, stromboli and calzones, along with a friendly staff and great prices. Don’t forget to try a drizzle of its signature hot oil on your slice.
Pie Hole Pizzeria
2708 E. 15th St., 918-742-1200,
Pie Hole’s tiny kitchen cranks out enormous hand-tossed slices topped with everything from traditional ingredients to gyro meat or artichoke hearts. I love the Pie Hole Classic with its meat and veggies assortment but sometimes just can’t resist the Tiki Pizza, topped with the almighty pair of Canadian bacon and pineapple.
21910-D E. Kenosha Ave., Broken Arrow; 918-286-8646;
Diners think B-52’s pizzas are the bomb. The thin-crust New York-style and deep-dish Sicilian pies have been flying out of the oven since this Broken Arrow pizza joint opened in 2005. The menu also features brick-oven specialties, such as calzone and stromboli, in a family-friendly environment.
Editor’s note: If you are just craving a piece, all of these New York-style joints (including Andolini’s at lunch) serve theirs by the slice — just like it’s done in the big city.