Volare in Oklahoma City: Neapolitan Pizza with Wood-Fired Authenticity
Volare is a Neapolitan pizzeria in Oklahoma City that fires individual pies in a wood-burning oven imported from Italy, focusing on high-hydration doughs, San Marzano tomatoes, and imported mozzarella rather than the thicker, breadier styles dominant in the region.
What Volare actually is
Located in Bricktown, Volare operates as a full-service restaurant with a bar, not a counter-service or delivery-only concept. The kitchen centers on a single wood-fired oven, which means production is deliberate and pies arrive one at a time rather than in quick succession. The space seats roughly 50 to 60 people and draws a mix of date-night couples, small groups, and regulars who understand what Neapolitan pizza demands: a thinner crust with char, minimal toppings, and a shorter cooking time (90 seconds to 2 minutes) than American pizza.
Menu and pricing
Signature pies include the Margherita (tomato, fresh mozzarella, basil), the Prosciutto e Rucola (prosciutto added after baking, arugula, shaved Parmigiano-Reggiano), and the Bianca (ricotta, mozzarella, Roman cheese). Pizzas range from $16 to $24 depending on topping count and protein choice. Appetizers run $8 to $14 and include burrata, cured meats, and seasonal vegetables. Entrees beyond pizza (handmade pasta, chicken, fish) cost $18 to $32. The wine list emphasizes Italian regions; glasses pour at $8 to $16. Verify current pricing by calling ahead, as ingredient costs shift with imports.
How Volare compares to other Oklahoma City pizza
Oklahoma City's pizza landscape splits between chains (Domino's, Papa John's), New York-style independents (Ted's Cafe, which serves thicker, greasier slices suited to quick lunches), and this single Neapolitan option. Ted's is faster, cheaper ($2 to $4 per slice), and walk-up friendly; Volare requires planning, a full meal budget ($50 to $80 per person with drinks), and patience for a 90-minute dining window. If you want crispy-bottomed, foldable pizza in 10 minutes, Ted's wins. If you want to sit, sip wine, and taste the difference between imported San Marzano tomatoes and domestic sauce, Volare is the only choice in the city.
Who it suits and who it does not suit
Volare works for people who understand Neapolitan pizza's restraint and know that toppings compete with dough and char rather than enhance them. It suits date nights, special occasions, and diners willing to order one pie and share. It does not suit large groups ordering individual pies (the oven pace becomes frustrating), families with young children who expect endless refills and quick service, or anyone who believes pizza should be loaded with meat and cheese. It also does not work if you are hungry and in a hurry; one Margherita Volare is smaller and lighter than a 14-inch New York pie.
What the first visit involves
Expect to wait 5 to 10 minutes for a table even with a reservation on a Friday night. Start with an appetizer while the kitchen fires your pie. Order one or two pizzas for the table, not one per person. The pies arrive on a wooden peel, hot enough to blister your mouth if you bite immediately; wait two minutes. The crust will be thin and charred, the cheese will not be melted edge-to-edge, and there will be almost no grease. If you expect a thick, airy crust or cheese that strings, you will be disappointed; this is correct Neapolitan form.
Hours, parking, and logistics
Volare is open 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.; closed Mondays. Confirm hours before visiting, as restaurant schedules shift seasonally. Street parking is available in Bricktown, and a public lot is one block east on Sheridan Avenue. The restaurant does not take walk-ins for large groups; call ahead or book a table through OpenTable.
Volare fills a gap in Oklahoma City's dining that had gone unfilled: a place where pizza is the main event, not a side option, and where the equipment and sourcing justify the price.
