Saturday 19 Apr

Permanent parking, mobile food

A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
04/18/2014 | Comments 0

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0


No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.

— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Jo dough
Restaurant Reviews

Jo dough

We aren’t sure who Jo is, but she sure can make a pizza.

Greg Elwell October 10th, 2012

Jo's Famous Pizza
900 S. Kelly

What works:
big flavors and lots of toppings
What needs work:
Prices are a bit steep for specialty pizzas.
Get the half-and-half so you can try out a few intriguing combos.

It’s a well-known fact that the David Bowie song “Fame” and the 1980s TV show of the same name were, at their respective hearts, about pizza.

And why not? Pizza contains all the major food groups: bread, vegetables, cheese, spicy meats, red pepper flakes and more cheese. It’s a famously good combination. Which might be where Jo’s Famous Pizza got its name.

(It’s not. It came from a lady named Jo. It’s actually pretty obvious if you think about it.)

While pizza is clearly its main focus, the first thing that stands out to me about Jo’s is its salad.

First of all, it is real salad. There are lots of green, leafy things and none of the white, crunchy stuff I usually associate with pizza place salads. Fresh lettuce. What a concept.

But don’t worry that it’s too healthy — although I’m sure you could get it that way — because Jo’s goes a few steps further. There are diced tomatoes. There are olives. There are strings of mozzarella and a lot of shredded Canadian bacon.

A medium salad costs $8.99, but it comes in a pizza box and, if my math is right, it feeds roughly everybody you know. Get the Pa’s Garlic Dressing if you know what’s good for you.

Despite being a complete meal unto itself, pizzas often come with appetizers. Jo’s offers a few options, but none are quite so lovely as the Boomers ($5). Halved jalapeños, mostly seeded, filled with mozzarella cheese and topped with crisp bacon  — good lawd. Despite the seeding, these still have plenty of bite and even more flavor.

The Rollers ($5) are kind of like mini calzones. Jo’s dough, rolled up with shredded mozzarella and Canadian bacon, baked and brushed with olive oil and garlic. These are tasty. I’m less wild about the accompanying red sauce, which is fine on pizza, but a little too sweet here for some reason.

But let’s be honest with each other, just this once, Mandy. (Your name is Mandy now. Are you cool with that? I don’t really care.)

Mandy, we’re here to talk about pizza. And Jo’s has lots of pizza. So many options are available that Jo’s is totally cool with you doing half-and-halfs on the specialty pies, letting you try several varieties. Let me recommend a few.

For a vegetarian pizza with big flavor, the Veggie ($17.99 for a medium) does not disappoint. Spinach, artichoke hearts, kalamata olives — this thing is threatening to be healthy.

The Thunder is a buffalo chicken pizza with bleu cheese crumbles ($17.99 for a medium) and comes with a side of bleu cheese dressing. This is not for the meek, unless they’re planning to use their breath as a weapon against the strong in a bid to inherit the earth.

The Cowboy ($17.99 for a medium) is basically a barbecue cheeseburger on a pie crust instead of a bun. The BLT starts off normally — red sauce, mozzarella, bacon — then goes nuts with chopped lettuce and tomato added after cooking. I like them both.

Look, Mandy, Jo’s isn’t the cheapest pizza in town, but it’s not giving you the same kind of fast-food pizza that bores you to tears. There are some real standout flavors and a lot of quality packed into those boxes.

If you’re willing to spend a little more to get your taste buds tingling, then Jo’s is well worth a visit.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

  • Currently 3.5/5 Stars.
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