Piedmont Pizzeria in Oklahoma City: Coal-Fired Neapolitan Pies in Midtown

Piedmont Pizzeria is a coal-fired pizzeria in Oklahoma City's Midtown district that makes traditional Neapolitan-style pies with imported flour, San Marzano tomatoes, and a 90-second bake in a wood-burning oven. The restaurant seats roughly 60 people across a dining room with exposed brick and an open kitchen where the oven dominates the sight line, and it functions as both a sit-down destination and a takeout stop for single slices and whole pies.

What Piedmont Pizzeria actually is

The oven itself, visible from most seats, is the operating center of this place. A coal-fired Italian oven reaches temperatures that would char a conventional pizza in seconds, so Piedmont's pies spend 90 seconds at extreme heat, emerging with a charred crust, slightly undercooked center, and a specific textural snap that cannot be replicated at lower temperatures. The dough ferments for 72 hours before stretching by hand; the menu names specific pies rather than offering a build-your-own model, though customization is possible.

Menu and pricing

Signature pies include the Margherita (mozzarella, basil, tomato), the Fennel Sausage (house-made sausage, mozzarella, roasted peppers), and the Prosciutto e Burrata (imported prosciutto di Parma, burrata, arugula). A 12-inch pie runs between $15 and $22 depending on toppings. Single slices cost $3 to $5. Sides include roasted vegetables, meatballs, and focaccia. Beverages include beer, wine, and soft drinks; no house cocktails. Most entrees sit in the $20 to $28 range for a full pie plus beverage.

How it compares to other Oklahoma City pizza options

Oklahoma City's pizza landscape splits between Neapolitan coal-fired venues like Piedmont and New York-style slice shops. Cattlemen's Steakhouse (downtown) serves a thicker, more American-style crust with familiar topping combinations and table service in a larger, formal space; choose it for a conventional sit-down steakhouse meal where pizza is one option among many. Loaded Bowl (Midtown) emphasizes vegetable-forward salads and grain bowls alongside Neapolitan pizzas from a wood-fired oven; it attracts a health-conscious crowd and offers a longer menu for mixed dietary preferences. Piedmont's identity is narrower: it commits fully to the Neapolitan formula with no attempt at fusion or breadth of cuisine. If you want to eat coal-fired pizza in an ingredient-focused environment, Piedmont is the local choice. If you want to browse a large menu or prefer a thicker crust, the alternatives fit better.

Who it suits and who it does not suit

Piedmont works for diners who value technique and ingredient specificity, who understand Neapolitan pizza's aesthetic (char, slight undercook in the center, minimal toppings), and who prefer a small, focused menu over variety. It is not a good fit for people who expect a loaded crust, a thick char throughout, or an extensive sauce selection. Large groups can be accommodated, but seating is tight; a table of eight will feel crowded in the 60-seat room.

What the first visit involves

Walk in, order at a counter near the entrance, and find a seat. The kitchen is open to view, so you will watch your pie being stretched, topped, and slid into the oven. Wait times for food run 10 to 15 minutes on average; during peak hours (Friday and Saturday evenings, lunch Saturdays), expect 20 to 30 minutes. Slices are available for immediate pickup if you do not want to wait or commit to a full pie. Water, napkins, and oregano flakes sit on tables.

Hours, parking, and logistics

Piedmont operates Tuesday through Thursday, 11 a.m. to 10 p.m.; Friday and Saturday, 11 a.m. to 11 p.m.; closed Sunday and Monday. Parking is street parking on or near NW 23rd Street in Midtown; a small lot adjacent to the restaurant provides limited spots. The space is not wheelchair accessible due to a step at the entrance. Phone orders are accepted and recommended during peak hours. Delivery is not offered; takeout and dine-in only.

Piedmont fills a specific gap in Oklahoma City's dining: a restaurant that treats Neapolitan pizza as a craft rather than a convenience item. If that distinction matters to you, the narrow menu and tight space become assets rather than limitations.