In the old Borden Ice Cream Parlor on Broadway in Oklahoma City, Stone Sisters Pizza Bar isn’t reinventing the “pizza wheel” but, instead, grabbing hold of the oven peel and promoting a healthier, non-genetically modified, organic, local-as-possible way of doing pizza.
They’re nailing it.
The sprouted spelt crust – one of the many wonderful elements that makes it the “Sister” way of enjoying pizza – is crisp and delicious … not only easy for people with gluten sensitivities, but flavor-deep for those without. And before you ask – yes, the Sisters have flour pizza crust, too.
At the helm of Stone Sisters’ kitchen and menu is Chef Cally Johnson of Mutt’s Hotdogs and Big Truck Taco fame; she adds unique, mouthwatering ingredients to pies like grass-fed pepperoni, cracklin’ chicken skin and Caciocavera cheese from Lovera’s in Krebs, just outside McAlester.
Check it out: See the Sisters’ website for free pizza and how they help Oklahoma teachers at stonesisterspizzabar.com.
