At Wiseguy, we don’t cut corners; we make our dough and sauce fresh daily. Each pie is hand-tossed, topped with whole-milk mozzarella (sourced from Jerome, Idaho), and baked to perfection in our stone deck ovens. We use Pendleton Power Flour—this company mainly uses Pocatello, Idaho, farms for the production of their grains. Meaning that even the flour for your crust is locally sourced. We also craft delicious sandwiches, salads, and calzones.