By Olivia Farrow, BBC News in Idaho, Idaho.
It’s the perfect pizza in the middle of nowhere – an oozy, meaty dough that’s perfect for the hot summer days when the temperature can drop below 20 degrees C. But the only place you’ll find it is at a local pizza joint in the Idaho foothills, near a nearby ski resort, the Idaho Pizza Company.
Here’s where it all started.
I’ve been there three times now.
My friend Amy has a friend who works there.
They have a pizza place where they can make pizza, and we go there often.
But every time we get there we go to the same spot.
It used to be on a side street in the town of Ketchum, a town of just under 10,000 people just outside of Boise.
Now it’s an industrial park, with lots of industrial-strength machinery.
The name says it all: Pizza.
But this pizza has something special.
It is made with fresh, whole wheat, ground lamb and tomatoes.
This is Idaho Pizza’s take on a traditional pizza recipe, which involves only ground meat, and not a lot of water.
It uses organic tomatoes, which are a lot cheaper than the stuff that you’ll get in most pizza shops, so it costs less to make than the more common “farmed” tomato sauce.
Amy’s friend, Matt, has been there a few times and he’s noticed something different about this pizza.
He’s never seen it so good, but Amy and I both said it was amazing.
So when we went to pick up some more pizza to share, we said, “Yeah, that’s great.
Let’s try it.”
Amy and Matt took me to the Pizza Company in Ketchums, where I was handed a huge slice of pizza with the word “best” on it.
There was a lot going on at the table, and I got the feeling that everyone was getting a little tipsy.
The pizza is very thin and thick.
It has a good amount of crust on it, but it’s still very light and crispy.
It tastes very good, and when we were looking at the toppings I saw a little bit of sauce, but the toppers weren’t very spicy.
The crust was fresh and the slices were great, and the tomato sauce was very good.
The next day, we made a second order.
This time, we didn’t order the sauce, just the pizza.
It was even better.
Amy and we both agreed that the toppies were the best part of the whole pizza.
The ingredients were very good and the crust was very, very good as well.
I think that we both had a good experience.
This was the second time that I’ve eaten a pizza at the Idaho pizza, but I think the second and third times were the only times we’ve actually been able to try it.
Idaho Pizza makes its pizza in two different places.
The first is a small, wood-fired oven in a brick-and-mortar restaurant on Main Street in Kaysville.
It serves a limited menu of three or four toppings, but this year the pizza has a whole menu of over 20 toppings.
They also have a smaller pizza oven, but you’ll have to pay for the extra time it takes to make the pizza if you want to try some of the toppling.
The second location is on the same Main Street, but has two doors on each side.
The inside of the building is covered in signs that advertise different toppings for the pizza and the pizza is served with the same toppings on both sides.
This gives you a much more traditional pizza experience.
There are two delivery options, though.
One is for a $10 fee, and it takes around 15 minutes to get it.
The other is for $15, and they’ll pick it up and bring it to you in about 10 minutes.
Idaho is a very small town, and this has been the best experience so far.
It may be a little out of the way for people who live in a town like Boise or Kaysdale, but to me this is an experience worth having.
I hope that people will visit this place when they’re in the area.
There’s an abundance of great restaurants around town.
The Idaho Pizza has been a huge hit.
You can get a big slice of the pizza in about 15 minutes.
I know that there are a few other pizza places around town that can also offer pizza, too.
But for this particular pizza, Idaho Pizza is probably the best place to go to for pizza.