Guido’s Original New York Style Pizza

I moved away for five years and have thought about Guido’s many times. I moved back and had to go and see if it was just as good as I remembered it to be. SO GOOOOOOOD and affordable! You won’t be disappointed.

Pizza is decent. Gets pretty expensive if you want anything on it. The owners attitude sucks! I asked why they don’t deliver; he lectured me why he wasn’t Dominos. As far asI could see he was using the same ingredients. Whatever, done with this place. Why aren’t people nice anymore?

As close to NY pizza you can get in Idaho. I always drive out of my way to get a slice.

Oh how I love Guidos! A place where the pizza is so big — you have to walk a large out the door sideways. With my old car I had to put it in the trunk because it wouldn’t fit through the car door. Service is fast and friendly, and the white pizza never gets old. The crust is thin (New York style) and huge. If I had to come up with a name for the décor of the Chinden location, I would call it elementary school cafeteria. But I’m not there for the ambiance. The pizza keeps me coming back!

This is by far the best New York thin sliced pizza in Idaho! You could buy it by the slice or the whole enchilada. Conveniently located in two locations it’s up to you where to stop. This is a pizza lovers pizza, they offer a wide variety and competitively priced. Their cheesy bread is excellent as well:)

I decided to try this place out after reading a few reviews. I’m a big fan of New York style and it’s close to my house. I ordered a large two topping for $ 19.00 and was given great customer service. I was greeted warmly and they answered all my questions with big smiles. The pizza was good. It wasn’t the best I’ve ever had. The difference between four stars and five are just few things. One, I wish there was a little more soul in the décor. Two, two dollars for every topping on the board seems off. I think there should be a break on vegetables. Lastly, I think they’d do well to have a few speciality pizzas.
Anyway, those are my suggestions. I’ll be back to try some things I saw on the menu that sounded good.
I read one review of this place where the guy writes about how he really liked the place but then he walked in one day and was asked to not talk on the phone while he ordered. I think it’s lame to only write reviews of bad experiences. I think talking on your cell phone in line at stores or while you checkout is incredibly rude. If I have to take a call while I’m in line I answer and ask if I can call them back. If that’s not an option then I ask them to wait while I finish checking out. Some people just suck. Peace!

Best pizza in Boise. I love folding it in half and eating a pizza sandwich. My only qualm is that they don’t have ranch!!! Grr. They did 13 years ago and it was so good that I obviously still remember and miss it.

Pizza was great. Simple menu which is what you want at a pizza place. Salads were somewhat basic. Spinach salad was, well just spinach but for the price no complaints. Good dressing, the garlic dressing was perfect.
The only issue was they got our order wrong and gave us a jumbo vs the large we ordered and paid for. So that got the extra star.

I have probably been here 10 times and had the same great experience every time! I just finished eating right now and want more to take home. Service is friendly and quick and the pizza is great!

This pizzeria holds true to being New York style pizza. The crust at Guido’s was the thinnest I have come across when it comes to NY style. The pizza is good, but not great.
If you are looking for NY style this is a great place to go, if you are looking for great pizza, there are better alternatives around.

Delicious by the slice pizza! The staff is always friendly, and it’s a bargain for such a tasty slice.

I am a pizza freak. I have tried pizza all over the United States. I have had some of the best around. Then I tried Guidos Pizza and knew I had found my new pizza for life.
The crust, the sauce, the care in ingredients, and the size of the pie is amazing. The price is amazing for how much food you get, and the guys work fast, without pushing other things on you.
Hands down the best pizza in Idaho, and I daresay the country.

I’m a huge fan of their downtown location, so finding myself in the vicinity of their Chinden locale – I thought, what the heck?
I don’t know if it was an off night – but the pizza just didn’t hit the mark. The crust was a little thicker that I’m accustomed to at their downtown location and it was incredibly greasy. One expects a certain amount of grease, I realize. But, given I ordered their vegetarian – the grease amount was sort of inexplicable.
The atmosphere is all new construction suburban strip mall.
Prices are incredibly reasonable. They serve whole pies or by the slice. A 20″ cheese pizza will run you $ 14 (whoa!). Order by the slice and it’ll run you $ 2.25-$ 2.50 a slice.

Been here many times, but always for take out to home. This was the first time we decided to try a slice rather than a whole pizza. So to keep it short, we liked it as this is the first time we had one of their slices HOT. Added a few olives to a pepperoni slice and wolfed it down. Mrs. loved the basil tomato pizza. We split the jalapeño-​pineapple-​bacon slice. Yes, it is spicy hot, but nice. A good cold beer tops off the snack.
At Guido’s, the crust shines. Most places pay scant attention to their crust and it’s a big reason they fail. Guidos is not the Pappa Murphy type 5 lb pizza, but more like a true Italian Pizza we had all over Italy. Much less toppings and cheese, but more pizza crust with sauce and topping flavors very detectable.
One advantage to this method of pizza eating, I don’t feel obligated to stuff down three slices as I do when I take one of their hugh pizzas home.
The place was clean and we found the baking pizza smell a great appetite enhancer.

Fantastic NY style pizza. Folds perfectly and tastes great. Good, reasonable pricing too. The only thing I could find to complain about would be the grease. It is dripping with grease, but a couple napkins will take care of that. The people working there very nice with good attitudes too.

The sign posted at the order counter is Boise polite. It goes something like this:
«Help us help you. Please refrain from talking on your cell phone while placing your order here.»
In a New York (or New Jersey) pizzeria it might read something like this:
«YO! Are YOU talkin’ to ME? Put down the @*#$% phone.»
Use your imagination to fill in the @*#$%.
I’m with them on that. Pet peeve to have people carry on a phone conversation when placing an order like this. Those nice guys behind the counter deserve the respect of full attention.
I digress.
Aside from the polite sign, the rest here is all New Yawk pizzeria. My Italian-​American-​Brooklyn-​Born-​And-​Raised hubby approved. A slice is foldable to eat it; his true test of authentic New York pizza. Good crust, which is truly the thing for pizza, and just enough but not too much sauce and cheese to cover it up. Not to mention a big shaker of pepperoncino on the counter.
The ambiance is just right; red-​white-​green floors (quick, what are the colors of the Italian flag) and New York photos and sports memorabilia on the walls (although too much Mets and not enough Yankees in my hubby’s not so humble baseball opinion), linoleum tables and basic chairs. Most important, the aroma is all pizza when you walk in the door.
Ordering is easy, by the slice ($ 2.50 or less) from several pies they have at the counter, or a whole pizza. The latter comes in two sizes (18″ and 20″) and in three «bases», Cheese (starting at $ 13), Cheese and Basil (starting at $ 13.50) and White (starting at $ 14). Toppings are a buck each and range from traditional (think peppers and onions) to those that make my husband cringe (think Canadian bacon and pineapple).
For my two bits, the best is Cheese and Basil, which is pretty perfect by itself, or with fresh tomatoes added for a quasi Margherite.
They also have salads, garlic bread and stromboli. But why would you when the pizza is so darned good?
To go orders happily filled.
No delivery.
THIS N THAT:
1) PARKING: Private lot.
2) ACCESSIBILITY: Accessible parking in lot. Level in through door. Mostly standard table height seating.
3) NEIGHBORS: An outpost of Blue Sky Bagels is in the same strip mall. If you’re looking for bagels for breakfast (assuming you run out of pizza which is perfect breakfast food), that is a good place to pick them up. Springhill Suites is visible down the block. If you’re staying there (as we have), Guido’s is a very good option for a pie to go for the room.

Trust me, even New Yorkers don’t agree on what the best «real» NY pizza is. Witness the seemingly infinite number of Ray’s Pizza joints and almost as many «Original Ray’s.» And it has been decades since I personally have seen any pizza place in NYC run by Italians, so ethnic authenticity doesn’t count for much. Besides, my own favorite spots for NY pizza are mostly in New Jersey. But I digress.
Anyway, none of this matters. What matters is whether the pizza is good. Guido’s pizza is good. If you’re looking for «NY style,» meaning vaguely-​circular pie with thin crust not too crisp that you have to eat like a taco and go through a dozen napkins, this is the best by far we have found in the Boise area.
If you agree with the posted comments about skimpy ingredients or not enough sauce, you do not want NY-​style pizza. Go someplace else, perhaps a place beginning with «Papa.»
We withhold one star because of some minor inconsistency, especially on busy nights, and because they don’t offer a classic margarita pie (the cheese & basil is pretty good, but not a margarita). Otherwise, the NY pizza thing is covered for us. Now, if we could just find good Chicago-​style.

BEST PIZZA I HAVE EVER HAD. 20″ peperoni pie $ 13. Huge fresh and delish great guys working. This pie was great the next day both cold and reheated.

Sadly, Guido’s has a falling star…
…because there’s New York style thin crust pizza (defined as: crisp on the bottom with about a ¹⁄₈^th an inch thickness of dough plus a layer of cheese and sauce that’s not caked on but at least identifiable as a layer) and then there’s «I can practically see right through this!» Unfortunately, I experienced the latter on my latest visit to Guido’s. And I kid you not! There were several slices that were literally (proper use of the word, «literally,» by the way) translucent.
Furthermore, I think that the cheese, sauce, and toppings on my pie were afraid that they might fall off, because they stayed at least 3 inches away from the edge, all around.
Look, I don’t know if this is an attempt to skimp for the sake of saving money from a business owner’s perspective or if the new kid just wasn’t properly trained on how to make a pie.
Either way, if you’re a regular at Guido’s, and you’re reading this, please let me know if you think this was just an off night or if you’ve been experiencing the same issues.

At Guido’s, the crust shines. Most places pay scant attention to their crust and it’s a big reason they fail. The Guido’s crust would make a great flatbread.
The toppings are good and don’t overwhelm. I’m a meat eater but one of the pizzas ordered by coworkers was a vegetarian offering and it was tasty, too.
This isn’t Apizza Scholls in Portland or Ken’s Artisan Pizza. But it’s very good and better than I expected to find back home in Boise.