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Thin, deep, regular, circular, or square?

At Wiseguy Pizza Pie, we are all about a traditional round, thin, New York-style crust baked to perfection in our stone deck ovens. Thin crust originated in Naples and Rome and originally was thicker and chewier. By the mid-19th century, pizza makers began experimenting with a different type of thinner crust known as “pizza alla napoletana” or “pizza alla romana.” 

Thin Crust

Crispy and crunchy, with a focus on fabulous toppings, thin crust is a perfect choice if you like a lighter crust and the toppings are the star of the show. Take for instance our classic Wiseguy Pizza- perfectly proportioned pepperoni, sausage, mushroom, olives, and red onions are baked to perfection on our classic thin-crust pies. We hate to brag, but Wiseguy’s perfected recipe and technique are what make our thin-style crusts amazing!

The other guys

Deep dish style swings in the complete opposite direction. It’s more like a pie than a traditional pizza, loaded with cheese and making you wish you had worn your Thanksgiving pants! Its thick, doughy crust is commonly associated with the city of Chicago. Its roots can be traced back to the 1940s when it was featured at a local restaurant, created in response to a desire to make a pizza unlike any other. Initially, it wasn’t very popular, but eventually, it became a staple of Chicago-style cuisine. Many variations are available, including stuffed (an additional layer of crust on top of the fillings). 

Just a Regular Kinda Guy

The regular crust is slightly thicker than the thin type but not near the gusto of a deep dish. It tries to strike a balance between the two. Good for those that like a bit more dough with their toppings. The thickness of a regular-style pizza crust can vary depending on the pizzeria, the region, and the individual preference of the pizza maker. In general, a regular pizza crust is typically between 1/8 to 1/4 inch thick. 

While most people wouldn’t think that the shape of a pizza could impact the flavor – it can provide some unique variations depending on how it’s baked. 

Squared Up

For instance, when cooked in a square pan it can provide a very crispy, almost burnt cheese edge. The pan can fit quite a bit of topping as it is deeper, and toppings are often baked right into the dough.  Also known as the Sicilian-style pizza, it originated in Sicily, Italy, and is thought to have arrived in the United States by Sicilian immigrants in the late 19th or 20th centuries. These pies are typically baked in a rectangular or square pan made of copper, steel, or cast iron. 

It’s a’Round

The classic circular style- also known as Neapolitan-style pizza, originated in Naples, Italy. They were baked in wood-fired ovens where they were placed directly on the hot oven floor, allowing them to cook quickly and evenly. This resulted in a delicious and flavorful pizza much like the ones we create at Wiseguy Pizza Pie in our stone deck ovens!

Another benefit to the circular shape of a pizza is its size. They tend to be larger in diameter making them the perfect choice when feeding a big group. For example, our generous 18” pizzas are the perfect size for a few people or just a couple of you (who doesn’t like leftover pizza?). 

You know where to go!

For Wiseguy Pizza Pie, the choice was clear- traditional New York style thin crust pizza, baked in a circular shape in a stone deck oven. Come see for yourself why this classic combination has stood the test of time and has become an Idaho favorite!