The Margherita Pizza I would recommend is the "Old World," which has now been dropped from the menu (but is still available by special request). This comes with red sauce, mozzarella, basil, and a Parmesan-herb shake. To me its best features are the basil and the red sauce (this pizza has lots of it). The cheese is good, and the crust is average (but is the same as on all the other pizzas).

The new menu's version (formerly called "Hideaway Style") substitutes tomatoes for the red sauce, still has the basil and Parmesan, and has so much garlic that this is what I think is mostly wrong with it (although the lack of red sauce is a pretty big deal also). Rather than ordering this pizza again I think just about any of the meat pizzas would be more satisfying.

"The Boz" with bacon, pepperoni, and sausage

"The Boz" is a good example of how satisfying the meat pizzas can be at Hideaway. Named for University of Oklahoma football star Brian Bosworth, I suppose it is natural for this pizza to be loaded with different types of meat. The amount of bacon, pepperoni, and sausage they pile on this pizza may in fact have led to a pork shortage contributing to Divine Swine's going out of business (OK, I admit this may be a stretch, but this pizza does have a lot of meat!). I liked it quite a bit, and I also liked the fact that the flavor of the red sauce came through to supply a contrast to the meat.

The Sicilian was lacking any vegetables, while I think the red bell peppers and jalapenos in "The Boz" gave it a better flavor. There are a great number of pizzas I have not tried, but I think the key is to get something with red sauce and at least some vegetables.

The Capone is a meat pizza that has enough vegetables (mainly black olives) to give it an interesting flavor. Although I liked it better than the Sicilian, I would still pick "The Boz" as my favorite meat pizza. The meats are also different on each pizza, and this factors into the equation.

Greek salad

The Greek Salad was disappointing to me with a dressing that was very tart, and a salad that seemed to be a little skimpy for the money you pay. The "Just-A-Beginner" salad, in contrast, was very satisfying, less expensive, and a perfect complement to the pizza.

There is a choice of crust with all pizzas--hand tossed (thick), thin crust, or cracker crust. I like the hand tossed or thin, but neither one is a standout in my opinion. A waitress told me that the thin crust has more sugar than the hand tossed (I think so it will cook better) so probably I would say the hand tossed is better. The cracker crust is the original one used in the Stillwater restaurant, but for me it just does not add to the taste of the pizza (plus it is gluten free and they charge extra for it).

Although I have done quite a bit of editorializing, I will do a little more. One of the down sides of the new menu is that I find a lot of combinations that I just do not want to order. For instance, the Sicilian would be good except for the fact that it does not have any vegetables. Many other pizzas have three or four good meat toppings but one or two I either do not like or do not want on a pizza. When you "build your own" the pizza ends up costing more than if you get the same toppings on a combination pizza. It just seems that if they dropped their best pizza (the "Old World" margherita), some other good ones may have been deleted from the menu as well that I have not yet had the chance to try.