Straw Hat Pizza
● By Style
Photo by Dante Fontana
A classic, fulfilling Italian meal that has supported many college graduates’ nutritional needs – including myself – in getting through late-night term paper writing, early-morning studying (yes, it’s great cold for breakfast), and most importantly, serves as the ultimate midnight snack. Yes, it’s pizza!
Embracing the real world post graduation, however, I have grown to appreciate authentic, well-prepared pizza. When it comes to pan or deep dish, vegetarian or meat lovers, white or red sauce pies, I am extremely picky about the crust. When the dough is wrong, the whole pizza is wrong! Never to eat again – no debating with my palate.
One evening while looking for a good pizza close to home, we came across Straw Hat Pizza snuggled perfectly within the shopping center on Iron Point and Prairie City Roads. The fairly new location of Straw Hat has a very welcoming atmosphere with an array of seating and perfect family touches, including several TVs mounted for all to view and a nice patio. To our surprise, the owner, Larry Lancelle, was there to serve and take our order. He suggested the Straw Hat’s BBQ Chicken Pizza. This masterpiece consists of grilled chicken, onion, cilantro, shredded carrots and smoky barbecue sauce.
The triple-layered dough, cooked to an amazing full crisp, was topped off with six naturally aged cheeses accompanied with the delicious fresh toppings. The owner was quick to inform me that the flour used in the dough is grown specifically for Straw Hat in private Idaho fields. This special crust is made with the highest grade flour cultivated at a 4,500-foot elevation, which explains the consistent perfection every time. They stress that they are the only major franchise chain that does not buy their wheat on the commodity market.
Straw Hat is known to have exceptional reviews over the past 50 years and reigns as the originators of “Genuine California Pizza.” Before coming to Straw Hat, I thought my first great pizza was on summer vacation in Manhattan, New York; but this recent dining experience has made me replace that memory with another phenomenal pizza pie right here in town!
Do you know that our editorial is not paid for, nor can it be purchased? In fact, our Introducing and Dine reviews are not paid advertisements. If you’d like your business profiled, please email Wendy Sipple at firstname.lastname@example.org. Once we determine when your business will be featured, we will contact you to schedule a time to come out and take a photograph. Thank you!