boise food

Monthly Archives: March 2012

How (Else) To Use Dough Balls

Written on March 23, 2012 at 7:32 pm, by

We sell one-pound doughballs for just $2, in all three varieties: original, whole wheat, and sourdough. You don’t even need to call ahead of time, you can just waltz right in and buy dough balls. Sure, you can make pizzas at home (we also sell our red sauce, pesto, pepperoni, mozzarella, and basil!), but what Continue Reading

Customer of the Week A-C

Written on March 21, 2012 at 6:32 pm, by

Howard and Joe were cohorts of the best kind when it came to great ideas at Flying Pie. Years ago they started collecting funny names (like Pete Zarria) and from about 1985-1988 we put a new name on the outside reader board each week. That’s how the names got to be known as “Customer of Continue Reading

How to Dress Up Your Lunch Slice

Written on March 16, 2012 at 7:36 pm, by

Every day (yes, even Saturday and Sunday!) we have thin-crust lunch slices for lunch between 11:30 and 3:30. We have Pepperoni, Samoan, Vegetarian and Fromage A Trois. Sometimes there’s a special guest slice like the Zerto, Mesquite Chicken, or Sam I Am. Our slice pies are par-baked (partially cooked) and when you order one, we Continue Reading

Wine and Pizza Pairings: Fromage a Trois & Samoan

Written on March 8, 2012 at 11:11 pm, by

When we want (or need) to change one of the toppings, ingredients, or drinks that we have here, we’ll set up a cut. A “cut” is a fancy term for a taste-test. We compare the various options, side-by-side, and pick the best one. For topping cuts, we’ll taste the topping by itself (the cut for Continue Reading

6508 Fairview Boise,ID

4320 W State Boise,ID

601 S. Main St. Meridian, Idaho

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