Flavor Of Oklahoma: Fat Toad Brewing Pairs Craft Beer With Wood-Fired Pizza In Pryor

A Pryor pizzeria and brewery is drawing people from all over the area to check out its cool taproom, wood-fired oven, lively social nights, and more.

Fat Toad Brewing started because of the beer, but now the food is just as high quality, so there is something for everyone. They make delicious craft beer using local ingredients, and they’ve also made a name for themselves with their wood-fired pizza, which knocks it out of the park.

Their lively taproom is in the heart of Pryor and is the town's only brewery. Their mascot, Timmy the Toad, is seen throughout the building and inspires beer names and artwork.

“About 10 years ago I received a brewing kit,” said David Miller, co-owner of Fat Toad.

That’s where his love of craft brewing began. His neighbor Chris Harrison would come over to help brew the beer, and the two joined forces to open a brewery in Pryor, which has now expanded from just one barrel.

“In 2020 we were approached about moving into this bigger facility,” Miller said. “We now have a 15-barrel brew system.”

From pale ales to hazy IPAs and seasonal selections, the beer is anything but one-note.

"We use local ingredients when we can," said Miller.

But the food is just as important and something they don't take lightly.

“We went all in—got a wood-fired pizza oven with traditional ingredients,” Miller said.

The pizza oven is hot—636 degrees. But kitchen manager Nick Berkeley knows how to tame the flames.

He starts by throwing the dough, which is handmade daily, and adding a five-cheese blend to build the Woodsman pizza.

"50 percent portobello and 50 percent shiitake mushrooms," he said.

With a little bacon and red onion, it goes in the oven. The wood-burning oven crisps it up and gives it the perfect char. It’s dressed up, and the first bite is savory, balanced, and crispy.

Lunch is busy in the Fat Toad kitchen. Berkeley does more than just watch the pizzas: he makes fresh salads using many house-made ingredients.

"We bake focaccia every day, and what we don’t use we make into croutons," he said.

He makes quesadillas, nachos, and more. Nearly everything gets kissed by the oven, including the stuffed mushrooms.

“Cream cheese with house cheese blend in the mushrooms,” Miller said.

One bite can make a mushroom hater a fan, with a rich, smoky flavor and a little kick—surprisingly spicier than expected.

It gets washed down with their most popular pour, the Sapo Cerveza, a Mexican lager.

“That’s like a vacation in a glass,” Miller said.

The soft pretzel is also oven-baked and best dunked into the homemade beer cheese or mustard. It’s crispy and fluffy inside.

“This is my personal favorite: the sticky pig,” said Miller. “It’s our most popular pie.”

It’s easy to see why. The sticky pig has prosciutto, bacon, pepperoni, and hot honey. It’s really balanced.

The hot honey paired perfectly with a sip of the seasonal raspberry beer, which was fresh and light.

Don’t get so full you skip dessert. Miller advises sharing this one, though you might not want to.

“Salted caramel chocolate chip cookie with chocolate sauce we make in-house,” he said.

Miller and Harrison have done something special by perfecting their beer while also making the food a star. Since they’re in Pryor and out of the way for many, they put extra effort into getting people to come in—and come back.

“It feels like a big-town brewhouse in a small town, so we’re really proud of it,” Harrison said.

They say bring your friends, bring your family, and bring your appetite for a delicious time at Fat Toad.

Fat Toad Brewing Company is located off Highway 69 and West 530 in Pryor, in the District near MidAmerica Industrial Park. They have singing bingo on Tuesdays, trivia on Thursdays, and lots of games too.

Email Kristen.Weaver@griffin.news for recommendations, or follow @kristeats on Instagram for behind-the-scenes.