Crust goals. Sauce dreams. Real pizza.
At Wiseguy Pizza Pie, we don’t cheat on the basics—because the basics are the whole point. Our dough and sauce are made fresh daily, every pie is hand-tossed, topped with whole-milk mozzarella from right here in Idaho, and baked to blistered perfection on stone deck ovens. That’s New-York-style attitude with Idaho heart, and it’s why one bite feels like home. Wiseguy
Crust goals
That first crackle when you fold a hot slice? It’s the dough doing its job. Ours is mixed and rested to develop flavor and chew, then stretched by hand so the rim bakes airy while the base stays sturdy (a.k.a. the perfect fold). We even nerd out about flour, fermentation, and oven heat so your crust lands in that sweet spot between crispy and cloud-soft—New York vibes without the cross-country flight. Wiseguy+1
Sauce dreams
A real pizza needs real sauce—balanced, bright, and built to sing with mozzarella. We keep it classic with our house red, plus other legit bases (think white and olive-oil-and-garlic) for pies that go creamy, herby, or pure garlicky goodness. When we say “sauce dreams,” we mean fresh, daily, and dialed for flavor. Wiseguy+1
Real pizza (and then some)
Whether you’re team slice or team XXL pie, Wiseguy’s got range—signature pies, build-your-own, and the slice lineup locals rave about (yes, that includes veggie heroes and meat-lover legends). Calzones and hoagies also crash the party when you want molten ricotta or a stacked Italian classic. Toast+1
Pizza loves company
Cold drafts, easy-drinking wines, and rotating taps make the perfect sidekick for a hot pie—grab a pint, fill a growler, or pair a glass with your favorite slice. Boise and Hailey both keep the pours interesting, so there’s always something new to try. Wiseguy+2Wiseguy+2
How to get yours
Dine in, dine on the patio, order online for speed, or snag a Half Baked pie to finish at home when the movie’s already rolling. However you slice it, your next pizza night is handled. Wiseguy+1