Pizza 23 fires up quality ingredients for simple restaurant recipe

Pizza 23 is bringing a simple recipe of quality pizza, salad and beer to the Uptown area of Oklahoma City.
by Dave Cathey Modified: May 8, 2013 at 11:53 am •  Published: May 8, 2013

When Pizza 23, 600 NW 23 St., opened on Dec. 14, it was another step for Uptown toward muscling its way into the conversation about where the locals go.

Already anchored by Cheever's Cafe, Big Truck Tacos, Tucker's Onion Burgers, Mutt's Amazing Hot Dogs, Granddad's Bar, The Blue Note, two terrific Guatemalan restaurants and the glory that is the Asian District, the only thing missing was pizza.

The man to bring pizza to Uptown was Justin Price, who'd helped open Jo's Pizza in Edmond and then opened a second Jo's of his own in far northwest Oklahoma City. But when the lease came up on that space, Price had a decision to make.

“I'd had this concept in mind for a long time,” Price said. “When the time came, I just decided to go for it.”

The model Price had in mind was simple: Pizza, salad and beer.

Price, who grew up in a restaurant family, said to differentiate himself from others he makes sure he has a quality selection of beers, makes everything from scratch daily and emphasizes fresh, organic ingredients.

“Our dough is unique in that it's a little more like the dough for a piecrust,” he said. “So our pizza crust is a little flakier than others.”

The result is a thin-crust pizza with a little more give than most. If you're looking for something in a Chicago-style, fuhgeddaboutit. Head north to Edmond and try Humble Pie. But if you like thin-crust pizza and whimsical toppings, Pizza 23 is for you.

Price offers 23 toppings, thus the name, and when fresh greens are called for, you can be sure they're organic.

“We love to eat in our family, but we also care about our health,” he said. “We also care about quality, so we slice our pepperoni in house and we offer premium products.”

Price admits you might pay a dollar or two more for his pizza, but promises the quality he's offering will make it worth your while.

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by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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