boise food


How to Eat Habanero Pizza

We are only a few weeks away from our 19th season of Habanero Pizzas! August will be here before you know it, so now’s a good time to start talking about safety.   Before you embark on the fiery habanero journey, there are a few things to keep in mind. In addition to the random Continue Reading

Overnight Pizza Shipments

It’s true! We can ship frozen Flying Pie pizzas overnight! We cook the pizzas half way and then freeze them. When they arrive on the other end,  you thaw them out and pop them in the oven. We recently sent two 12” No Vegy Pieways (with double garlic!) to South Dakota for Mother’s Day. Cool Continue Reading

Our customers are AMAZING.

We have amazing customers! Throughout our 33 years, we’ve attracted wonderful customers who continuously do amazing things, for us and for each other! There’s something unique about our customers – we tried to capture it in a reader board: Here are some of the amazing things our customers have done over the years:   1. Continue Reading

The life of a Flying Pie comment card

Each week we get about 350 comment cards from the two stores. Wait, let’s back it up first. At the end of every shift, the Crew Leader looks at all the comment cards that came in during their shift and adds any extra notes or information that they have. At the end of the week, Continue Reading

Creation Story of the Death: By Garlic Zappi

In 2006, production wizard Dillon Wardwell enjoyed the Death: By Garlic gourmet pie and, on a whim, whipped up a Zappi with similar ingredients. Lesley overheard Dillon talking about his tasty Zappi and said, “Dude- I gotta try that. Will you make one for me sometime?” They set up a time to try it again, Continue Reading

How (Else) To Use Dough Balls

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

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

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

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

Creation Story: Zambini

 By 1986, we had a fabulous sourdough crust and a remarkable pesto sauce too. Long-time Flying Pie-er Craig Barrus was personally interested in exploring pizza possibilities utilizing these new treasures. Oftentimes, when Howard would get off-shift, Friday nights, he’d say to Craig, “Mess me up something on sourdough.” Craig would create a pizza for Howard Continue Reading

6508 Fairview Boise,ID

4320 W State Boise,ID

601 S. Main St. Meridian, Idaho

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