Pryor's Pizza Kitchen in Oklahoma City: Coal-Fired Pies in Midtown
Pryor's Pizza Kitchen is a coal-fired pizzeria in Oklahoma City's Midtown neighborhood that makes Neapolitan-style pies with a 90-second cook time and operates as a full-service restaurant with beer and wine.
What Pryor's Pizza Kitchen actually is
The restaurant centers on a coal-burning oven imported from Italy, the fuel choice that distinguishes it from the wood-fired and gas-fired pizza operations elsewhere in the city. The oven reaches temperatures around 900 degrees Fahrenheit, creating leopard-spotted crusts with char on the underside and a soft, slightly charred rim. Pies are hand-stretched and topped with San Marzano tomatoes, imported cheeses, and locally sourced proteins. The space seats around 60 people at tables and a small bar, with an open kitchen design that lets diners watch pizzas enter and exit the oven.
Menu and pricing
Signature pies run $14 to $18. The Margherita uses fresh mozzarella, basil, and tomato. The Prosciutto e Rucola layers prosciutto di Parma, arugula, and shaved Parmigiano-Reggiano after the bake. The Salsiccia features Italian fennel sausage, roasted peppers, and red onion. Diners can build custom pies at the same price point. Appetizers (burrata, charred vegetables, cured meats) range $8 to $14. No slice sales; pizzas are whole pies only. Beer and wine are available; corkage applies if bringing your own bottle. Prices are consistent and do not fluctuate seasonally.
How it compares to other Oklahoma City pizza options
Andolinis Pizzeria in Bricktown operates a wood-fired oven and focuses on New York-style pies with a thinner, crispier crust; pies cost $15 to $20. Pizzeria Locale in Midtown uses a gas-fired oven and serves Detroit-style rectangular pies in the $12 to $16 range with a thicker, airy crumb. Pryor's coal-fired approach sits between these two: the Neapolitan crust is thinner than Detroit-style but softer than New York tavern pizza, and the char from coal adds a subtle smokiness that wood or gas cannot replicate. Choose Pryor's if you prioritize authentic Neapolitan technique and want pies ready in under two minutes; pick Andolinis for a wood-fired aesthetic and thinner crust; pick Pizzeria Locale if you prefer thicker, breadier pizza and rectangular format.
Who it suits and who it does not suit
Pryor's works well for date nights, small groups, and anyone seeking high-heat, quick-cooking pizzas with Italian imports. It suits diners who enjoy sitting at a bar to watch the oven work. It does not suit large parties without a reservation (the 60-person capacity fills quickly) or anyone wanting to order by the slice. It is not a casual lunch counter; meals here are sit-down affairs with table service.
What the first visit involves
Arrive and seat yourself at the bar or a table if available; otherwise, expect a wait on weekends. A server brings menus featuring the signature pies and blank spaces for custom builds. Decide on a pie, place your order with an appetizer if desired, and wait roughly 15 minutes for food. Drinks arrive first. Pizzas come to the table on wooden peels. No rushing expected; the coal-fired oven runs a short queue, so turnover is steady but not hurried.
Hours, parking, and logistics
Pryor's operates Tuesday through Thursday 5 p.m. to 10 p.m., Friday and Saturday 5 p.m. to 11 p.m., and Sunday 5 p.m. to 9 p.m. It is closed Mondays. The restaurant sits on a Midtown block with street parking; a small lot is adjacent. Verify current hours by phone or website before visiting, as seasonal adjustments occasionally occur. No reservations are required for parties under six; larger groups should call ahead.
Pryor's Pizza Kitchen earns its place in Oklahoma City's restaurant landscape by bringing authentic coal-fired Neapolitan technique to Midtown, a neighborhood that has grown into the city's most concentrated dining district. It fills a specific niche: diners seeking speed, authenticity, and Italian imports in a sit-down setting without the formality or price of fine dining.
