Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.
We mentioned Wiseguy Pizza Pie in our roundup of pizzerias to check out in Idaho, but there wasn't much detailed intel to offer at that point. I stopped by to give it a try, and it turns out that these guys serve a decent New York-style slice.
The slices come out of the gas oven sporting an ultra-thin crust. The pizza is a bit pale at the ends (even after a reheat), but it's nicely browned on the bottom. These slices are crisp throughout yet pliable enough that they fold easily. On top, the shredded mozzarella and sauce is applied in good proportion to the rest of the slice. I particularly liked the hints of oregano and roasted garlic that shined through in the sauce.
It was only the sausage that came up short. The extra-large discs were a little heavy on the red pepper and fennel and a little low on meaty flavor. Most concerning was the texture, which tended toward gelatinous, almost as if the sausage had been undercooked.
The Ketchum location of Wiseguy is mere miles from Sun Valley Resort. I might stick with a plain slice—or at least avoid the sausage—but Wiseguy fits the bill for a quick slice to sate that post-ski hunger.