The Secret Behind Our Crust? Idaho-Grown Grains and Pendleton Power Flour
A great pizza starts with a great crust. At Wiseguy Pizza Pie, we believe the foundation of every memorable slice begins long before the dough hits the oven. That’s why we use Pendleton Power Flour made from grains grown on farms near Pocatello, Idaho.
Local ingredients are not just a trend for us. They are part of who we are.
Why Flour Matters
Most people focus on toppings, sauce, or cheese when talking about pizza. But the crust is what brings everything together. The right flour creates the texture, flavor, and structure that separates an average pizza from an unforgettable one.
Pendleton Power Flour delivers the strength and consistency needed to create the crispy exterior, chewy interior, and satisfying bite that Wiseguy customers know and love.
Idaho Roots Run Deep
The grains used to make our flour come from farms around Pocatello, where generations of farmers have cultivated high-quality wheat in Idaho’s fertile soil.
By sourcing flour made from locally grown grains, we’re able to support regional agriculture while ensuring our dough starts with premium ingredients. It’s a simple philosophy: the closer the ingredients are to home, the fresher and better they tend to be.
The Wiseguy Difference
Every batch of dough is carefully prepared to bring out the best qualities of the flour. The result is a crust that develops incredible flavor, a light crunch, and the perfect balance of texture.
Whether you’re biting into a classic cheese pizza, a loaded specialty pie, or a late-night slice, the crust is doing a lot of the heavy lifting.
Local All the Way Down
From our whole-milk mozzarella sourced in Idaho to flour made from grains grown near Pocatello, we’re proud to use ingredients that support local producers and deliver exceptional quality.
Good pizza starts with good ingredients. Great pizza starts with local ingredients.
At Wiseguy Pizza Pie, we’re local all the way down.