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While flour is the most important ingredient when it comes to making pizza, what’s the runner-up? Water. It’s key, as it acts as the binding agent that holds it all together.

The amount of water used is also important. Not enough and the dough will result in a dense, thick crust. But what about water quality?

Make ya believer

Turns out there are many who believe the minerals, pH balance, and acidity of where the water comes from, directly impact the flavor and texture of pizza dough. New Yorkers have long stood by this claim. Even the water in Italy- the birthplace of pizza, was very high in minerals. And here at Wiseguy Pizza Pie, we too feel our water from these here parts plays an important role in our fabulous one-of-a-kind pies.

The Science


The hardness is measured by determining the mineral content in the water. The minerals contained in the water can have a direct effect on yeast fermentation and the texture of the dough. Hard water is rich in minerals, usually calcium and magnesium. For the yeast to live and grow, it needs these minerals, so in hard water, yeast can grow faster.

Ultimately, the minerals dissolved in the water help the proteins in the flour to bond together more tightly, forming a stronger gluten structure and giving dough its strength and elasticity.

Acidity and PH Scale

Most tap water ranges from 6.5 to 8 on the pH scale (indicating acidity or basicity) and works fine for pizza dough. Water with a pH of 7.0 is neutral; water with a pH value less than 7.0 is acid, and water with a pH value greater than 7.0 is basic or alkaline. Local regulations keep tap water at neutral levels.

We`re rockin` it!

So where does Wiseguy Pizza Pie rate? Perfect actually. The hardness of the water in Ketchum, Hailey, and Boise has some of the best hard water minerals for making our Best in The Valley pizzas!

Taste for yourself how the combination of our Pendleton Power Flour and some pretty amazing water just might be one of the best secret ingredients to our wonderful pizzas!

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Pizza perfection. ...

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🍀 Yes, the Irish Like Pizza Too! 🍀

When you think of pizza, Ireland may not be the first part of the world that comes to mind. Italy, New York, Chicago, and Idaho Wiseguy Pizza Pie of course! But the Irish have some surprises and daring takes on this global fave. Here’s a fun peek into how the Emerald Isle does pizza.

Did you know that on St. Patrick’s Day in Ireland, you can find corned beef and cabbage pizzas? And pies with sliced and mashed potatoes? Kind of makes an Idaho Wiseguy wonder what that might taste like…

The Authentic
Popular Irish pizza combinations:
🍀Bacon, cabbage, caramelized onion, leeks, and potatoes on a spinach crust.
🍀Chicken, blue potatoes, leeks, and Irish cheddar cheese.
🍀Cabbage, potatoes, bacon, and goat cheese

Not so different
Here are the top 5 most ordered pizzas, (according to the Irish Examiner) along with their locations. In this category, they really don’t differ much from Americans.

🍀The Margherita-Sano Pizza, Dublin - Tomato sauce, fresh mozzarella, & basil
🍀The Spicy Devil-Fallon & Byrne, Dublin- Tomato sauce, mozzarella, a spicy spreadable sausage from southern Italy, and an Italian beef and pork salami
🍀American-Milano, Galway- Pepperoni, mozzarella, and tomato
🍀Friday-Tom Barry’s, Cork- Tomato sauce, mozzarella, arugula, prosciutto, cherry tomatoes, parmesan, and olive oil.
🍀Pepperoni- Pete`s, Dublin- Tomato sauce with loads of garlic and pepperoni

We also aren’t so different when it comes to favorite toppings with Ireland’s top 5 being:


Continued... Head over to for the rest of this post and an Irish pizza dessert recipe courtesy of The Irish Post.

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Sit back, relax, we`ll make dinner and do the dishes. ...

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Wise Guy
Pepperoni, sausage, mushrooms, olives and red onions.

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Fat Guy
Salami, pepperoni, sausage, ham and bacon.

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Jalapeños? YES, Jalapeños! ...

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Turns out there are three main types of pizza dough that make up the very foundation of fabulous pizzas- Wiseguy Pizza Pie included!

The Mighty 3

So what are these three well-known doughs? They are the Neapolitan, New York, and Sicilian. They make up the famous trio of doughs that have become different variations over the years.

The Neapolitan

The Neapolitan is made from lean dough. And nothing but high-protein finely ground flour, some water, salt, and yeast. It must be allowed to ferment for at least 24 hours. The flour is a critical ingredient in the Neapolitan style. The dough must be made from medium-strength flour, with no more than 20 percent of the flour being strong flour. When cooked properly, this makes for a pizza crust that has a thin base with an airy crust and puffy sides.

Strong and Weak Flours

Didn’t know flour had strengths? Well, soft, or weak flour is one containing a low amount of gluten, whereas a hard or strong type has a high gluten content. A dough with a hard (bread) flour, has an elastic toughness that will hold its shape once baked.

The New York

The New York is the Neapolitan’s skinny yet sturdy cousin. A unique flavor and texture is achieved by using all-purpose (medium-strength) flour, and bit of oil and sugar. This dough also provides a classic New York foldable crust. It’s baked at a slightly lower temp than the Neapolitan and can be made in a couple of hours.

The Sicilian

The Sicilian is created basically the same as the New York and then it’s placed in a tray with a bunch of olive oil. The bottom will fry up, making for a super-crisp and flavorful crust. It often resembles focaccia bread, and because it’s baked in a pan, it allows for a multitude of toppings to be piled on.

Fresh Every Day

Some pizza places rely on heavily processed types of dough, but at Wiseguy Pizza Pie we make our New York-style dough fresh every day. And we use as many regional food suppliers as possible, guaranteeing the freshest ingredients possible. Whether you want to try making some pizza dough yourself, or you feel like leaving it to the pros- At Wiseguy Pizza Pie, we know our dough!

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Roma tomatoes, mushrooms, olives, red onions, green peppers and garlic.

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Football widows celebrate- take back the remote, kick up your feet and leave the cooking to us! ...

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White Trash Guy
Ranch dressing, bacon, kettle potato chips, scallions, Parmesan and Mozzarella.

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Once upon a time, there was a pizzeria that knew exactly how to place the toppings on a pie. You might ask, why is that so important? Well, let us explain…

Portion quantities and their moisture content are kind of important when creating a pizza. When done correctly it means a great-tasting pizza that isn’t soggy and everything is cooked thoroughly.

Sauce in all the right places

The sauce is usually the first topping to grace the pizza dough. Some Chicago-style pizzerias might start out with cheese- but those are some crazy windy city ways… Anyway, the sauce topping is an art really, spooned just to the edge in a circular motion, allowing for -the perfect Goldilocks situation- not too much, not too little. Just the right amount.

The right amount of cheesiness

Next up is the cheese. While it’s easy to be cheesy, and get a bit carried away, it takes some practice to get the balance just right - Too much cheese and it can become an overpowering gooey mess. Too little and you feel like you were cheated out of something that could have otherwise been fantastic.

Perfectly topped

Toppings that lay nice and flat are the 3rd ingredient. Meats like Canadian bacon, sliced sausage, and of course the ever-popular pepperoni. The “crumby” guys are up next. These usually consist of ground sausage and beef. Last are the high moisture content foods- pineapples, olives, and other types of fruits and vegetables.

Striking a balance

Portion balance is also important. You never want to go too light or too heavy with your toppings. This tends to cause problems with not only how well everything cooks up but also the clash of flavors if you don’t strike the right balance. A good rule of thumb- the more toppings, decrease your portions.

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At Wiseguy Pizza Pie, we don’t cut corners… we cut circles to make them into triangles… Can you imagine trying to eat a circle slice? What a mess!

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Warm, soft, and delicious house-made garlic knots with house-made marinara dipping sauce. YUM!! ...

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The Italian Sub! You just gotta love it! ...

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Feeling like something on the light side? We`ve got you covered. ...

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It can be tricky when you get in a lunch rut. Tired of bringing the same ol’ sad, soggy sandwich to work every day? Or perhaps you just want a change of scenery. Whatever the reason, in Boise, Hailey, or Ketchum, we can hook you up with some good eats that will fit in with your busy schedule and budget. And get it how YOU want it. Nearly everything on our menu can be customized to your liking!

Pizza by the slice
Yes, you can just grab a slice or two to go- or stay and enjoy free refills with your soda order. Our most popular pies are available by the slice every day at all of our Wiseguy Pizza locations.

A classic

Sometimes you just want a cheeseburger! Our burgers are some of the best around. Seriously! Our handmade patties come with American cheese, lettuce, onion, tomato, and pickle and are served with fries.

Did someone say hoagie?
At Wiseguy Pizza Pie we offer two fabulous hoagies served with your choice of potato chips.

The Meatball
Meatballs smothered in marinara topped with Parmesan and mozzarella cheese.

The Italian
This hoagie is loaded with ham, salami, and pepperoni. We then top this bad boy with mozzarella, lettuce, tomatoes, onions, olive, and a balsamic vinaigrette.

THE Cheesesteak

We might be known for some great New York-style pizza this side of the Rockies but did you know we also have a pretty fabulous Cheesesteak sandwich?
Our shaved ribeye with sautéed onion and provolone cheese on a toasted hoagie roll might just turn you into a regular! Add-ons like mushrooms, green peppers, jalapenos, and extra cheese- you want it, we can add it!

The perfect chicken parm

Got a hankering for a chicken parmesan sandwich? This lightly breaded chicken filet is topped with marinara, smothered in melted provolone, and sprinkled with grated parmesan.

Light bites

Maybe a quick snack is more to your liking? We have garlic knots, wings, and cheese sticks. You can get 8 of our hot and spicy buffalo wings served with ranch or bleu cheese dressing.

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Try your own personal calzone stuffed with all of your favorite ingredients and loaded with cheese. It`s delicious. ...

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More cheese, please! Do you like double the amount of cheese? Let us know and we`ll load your pizza up. ...

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Simply the BEST. Better than all the rest. ...

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We have many beers on tap that change regularly. Go to: to see what`s on tap today. ...

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