Do You have any gluten free options?

Yes, we do offer several gluten-free options across the menu. While we are not a gluten-free kitchen, we’re happy to accommodate dietary needs where possible.

Starters:
• Roasted Carrots & Fennel
• Smoked Salmon (without crostini)
• Salumi Board (without crostini)
• Red Pepper Hummus with vegetables
• Marinated Olives

Salads:
• Spinach & Arugula
• Roasted Beet
• Caprese
• Tuna Conserva

Mains:
• Sweet Potato Ricotta Gnocchi
• Grilled Short Rib

Please let us know if there are any allergies or sensitivities we should be aware of, and we’ll do our best to accommodate your guests.

Do You have a gluten free Pizza Crust?

At this time, we do not offer a gluten-free pizza crust. Our wood-fired oven and preparation space do not allow us to safely prevent cross-contamination.

That said, many guests with gluten sensitivities have shared that they are able to enjoy our pizza, as we use imported Italian flour that is less processed than many domestic flours. However, it is important to note that this flour is not gluten-free, and we cannot guarantee it will be suitable for anyone with celiac disease or a severe gluten allergy.

Please let us know if you’d like recommendations from our naturally gluten-free menu items — we’re happy to help guide you.

Do you have any vegan  Options?

Yes, we do have plenty of vegan options, including several vegan-friendly pizzas. We also offer vegan cheese — just ask your server and they’ll be happy to guide you through the options and any substitutions available.

Do you have Any vegetarian Options?

Yes, we have a lt of vegetarian options!

Do you buy Your flour From Italy?

Yes, we use Caputo “00” flour from Italy.

It’s a finely milled, high-quality Italian flour made specifically for Neapolitan-style pizza, prized for its consistency, fermentation performance, and light, airy crust. While it is not gluten-free, many guests find it easier to digest because it’s minimally processed and traditionally milled.

Do you use soybean oil?

NO

Do you have Pasta?

Yes, we do have pasta!

We offer a weekly pasta special that changes regularly, and we also always have a classic pasta option available that can be prepared simply with marinara sauce or butter and Parmesan. It’s a great choice for guests looking for something familiar and comforting.

Do you serve Negroni and other classic Italian drinks?

Yes, We proudly serve Negroni and a variety of classic Italian cocktails, including several styles of Spritz, which are some of our favorites. We also offer a curated selection of Italian wines and aperitifs to complement the menu perfectly.

When Is Your Happy Hour?

All Day Tuesday - Wednesday

4-6PM Thursday - Sunday

Last Hour Friday -Sunday

What are your Happy Hour deals?

Half Orders of Fried Mozzarella, Fried Artichoke Hearts, Fried Calamari, Arancini and Wings.

Truffle Tots

Well Cocktails

Gusto Favorite Cocktails

House Wine

Featured Local Beer

Are you woman Owned Business?

Yes, Pizzeria Gusto is a woman-owned business, co-owned and operated by Kathryn Mathis and Marina Rabinovich. We’re proud to be part of the Oklahoma City community and grateful for the support of our guests.

What is Neapolitan style pizza?

Neapolitan-style pizza is a traditional pizza from Naples, Italy, known for its simplicity, balance, and technique. Here’s what defines it:

Dough: Made with finely milled Italian “00” flour, water, salt, and yeast. It’s fermented to develop flavor and a light, airy texture.
• Crust (cornicione): Soft, puffy, and airy around the edges with light char (“leopard spotting”) from the high heat.
• Sauce: Simple and fresh — typically crushed tomatoes, lightly seasoned.
• Cheese: Fresh mozzarella .
• Baking: Cooked in a wood-fired oven at very high temperatures (around 900°F) for about 60–90 seconds.

Why is your pizza burned on the corners?

Those dark spots on the edges are called “leopard spotting,” and they’re a hallmark of authentic Neapolitan-style pizza.

Here’s why it happens:

• Very high heat: Neapolitan pizza is baked in a wood-fired oven at around 850–900°F for about 60–90 seconds.
• Natural sugars in the dough: The quick blast of heat caramelizes the dough in spots, creating small char marks.
• Soft, airy crust: The dough puffs up at the edges (the cornicione), so some areas blister faster than others.