Downtown Boise has a pizza problem, and by problem, we mean an obsession with The Wylder’s sourdough crust that customers can’t stop raving about. 🍕
Since opening in 2017, this craft pizza restaurant has transformed into a Boise institution, earning legions of devoted fans who line up outside the door on weekends.
Owners Lizzy and David Rex built their reputation on slow-batch pizza made with a 53-year-old sourdough starter, proving that patience and quality ingredients create magic…