Dante's Woodfire

I have been a pizza chef for over 7 years at a bunch of restaurants in San Diego & worked aside a michelin star chef. Ever since I've left the industry I seek out the best pizza wherever I am, it's just a craving that lives inside me forever now. I knew by the photos Dante's would have the best pizza I could get in Tulsa. It's a neopolitan style pizza, so not the same as new York style if your looking for a slice that holds itself up, or a chain pizza with lots of cheese and toppings. You don't come here for bang for your buck. You come here for a good pie. These guys are doing a fantastic job from proofing the dough, perfect amount of sauce, cheese & toppings. But that oven is where the magic happens. Service was great on top of everything they're doing back there. I'm thankful to have these guys here while I'm here temporarily. If you want a taste of real pizza, go to Dante's. This is the only place I've found that does this style of pizza here.

We've heard how good the pizza is but now know for sure. Cooked to perfection and tastes incredible! My husband is the ultimate pepperoni connoisseur and he's very happy (kitty too).

This is not a prank! These guys actually make pizza! They do it in a truck and it's just like 2-3 of them and sometimes so many people remember at once how good the pizza is that they get BUSY (omg!) but then they keep making the pizzas and then after waiting a little bit you get to eat it!! (Omg again) these guys are very serious, not goofy. And they're not hippies either... GOOD PIE EAT THE HOT BOY OR ELSE

Tucked behind the clatter of a small-town brewery--where the hops hang thick in the air and the parking lot is a cracked mess of gravel and oil stains--there's a little wood-fired pizza shack that doesn't seem to want your attention. And that's exactly why it deserves it. Just a man, a fire, and the kind of pizza that makes you reconsider everything you thought you knew about crust. It's blistered. It's chewy. It's kissed by smoke and salt and maybe a little resentment. The kind of pizza that says, "Yeah, I know it's good. I don't need you to tell me." The guy who runs it? Bo. The kind of man who doesn't do small talk, doesn't smile for Yelp reviews, and doesn't suffer fools. But hang around long enough, and you'll see it--he's got the soft heart of a man who gives a damn. Who wakes up thinking about dough hydration and goes to bed still pissed that someone asked for ranch. He keeps weird hours. Sometimes he's open, sometimes he's not. It's not a place for planners. It's a place for pilgrims. You show up, you hope the gods of fire and fermentation are on your side, and if they are? You get one of the best damn pizzas you've ever had. You don't find places like this too often. They're too honest, too stubborn, too real. But when they're open, while guys like Bo are still slinging pies out of that oven like a middle finger to mediocrity, you go. You bring cash. You say thank you and you don't ask for ranch.

The hot boi is my forever pie, but really, all the pies here slap. Like most fine establishments that value quality over quantity, they sell out, so don't knock them if you didn't make it early enough.

Best pizza in Tulsa, no contest. I've tried every pizza place in town and nobody is even close to Dante's. You can tell they actually care about good pizza. Quality ingredients, hand made and tossed dough, wood-fired, and consistent product time and time again. I swear by this place. Check them out if you haven't yet.