Boise brothers went to N.Y. for pizza college. Their new cafe serves ‘perfection.’

Jan. 15—Biting into a sizzling slice of Neapolitan pizza pulled from his brother’s backyard brick oven, Carlos Duncan had a realization.

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“I thought, ‘This pizza is superior than anything at all I could purchase in any cafe in Boise,’ ” he remembers. “It truly is like, ‘Man, if I could have that just about every working day … .’ “

That’s in which the notion for 3 Wood Pizza & Pub, 10497 W. Lake Hazel Road, commenced.

But not in which it ended.

Right before Carlos, 49, and Richard, 51, opened their community hangout in late December, the duo traveled to Staten Island last summer season. They expended a week doing work in New York’s initial brick-oven pizzeria, Carlos Duncan says. They discovered Aged Globe-style pizza-making at — very well, he prefers not to say.

Too quite a few beneficial secrets and techniques, he describes by mobile phone. Their instruction arrived as a result of the exact same channel the place they ordered 3 Wood’s “awesome, special brick oven from Italy,” Duncan says.

“You understand to make the dough, you master to make the sauces,” he suggests. “Lots of of the recipes. And some of the administration facets of it.”

Marketed in 12-inch — and, at some point, 16-inch — dimensions, 3 Wood pies are all about the crust. And sauce. “The crust is a substantial deal,” Duncan states. Dough is proofed for three times, as the cafe touts on its Facebook web page. The sauce is hand-milled from vine-ripened plum tomatoes.

It is really not New York-design and style pizza that begs you to fold it. “It is really not like a Manhattan-model thin crust wherever you go and you buy your slice on the road,” Duncan suggests. “It can be additional like a typical Brooklyn fashion. It has a good, chewy chunk with a crunch on the complete.

“It can be genuinely mild. That’s wherever we’re finding compliments — that and the sauce. But it is really starting with just an remarkable bread foundation and setting up from there.”

Duncan suggests the Pepperoni Fans ($11.99), “so folks can get a taste of that cup and char.” The pieces of scorching, curling pepperoni establish “great bacon crisps all over the edges in the oven.”

Okay, that or the Common Margherita ($9.99), “which demonstrates off every thing.”

“The margherita is excellent,” he suggests. “It displays off our type. We really don’t load it up with shredded cheese. We basically do a sliced cheese and allow it marry with the sauce on the pizza in the oven. Significantly less is extra. Simplicity. It is really just uncomplicated perfection.”

3 Wood also sells sandwiches and salads. A meatball and marinara sandwich, or a common Italian Godfather, each individual value close to $8.99 for a 6-incher. Add a cup of soup for $2.50. The sandwiches are a “generous, hefty” lunch, Duncan provides. “There is loads of protein on there to go away you pleased.”

Oh, and in scenario you ended up thinking? Sure, there is gluten-totally free pizza on the menu, which will come in a 10-inch sizing. And, certainly, there are 14 beers on tap — shortly to be 18. “By the conclude of COVID, we hope to have all 24 jogging,” Duncan says. And, certainly, takeout pizza is offered.

But at 3,000 sq. toes, 3 Wood has an occupancy load of 148 people today. Of program, that’s when the coronavirus pandemic is in excess of. The restaurant also has a patio — launching, most likely, in April, when the Duncans hope to keep an formal grand opening celebration.

The Idaho brothers grew up in Twin Falls prior to winding up in Boise. The working day immediately after he turned 19, Carlos started off tending bar at Cafe Ole in Twin Falls, he claims, just before embarking on a lifestyle in the cafe market. Richard wound up with a career at Micron.

Now the brothers are alongside one another every day at 3 Wooden, named right after the simple fact they both of those use a 3-wooden off the tee in golfing.

“Cooks? Head janitors? You identify it. We are it. We are accomplishing all of it,” Carlos Duncan suggests. That features reworking the southwest Boise room, previously a Garbanzo’s Pizza.

The brothers picked up their hammers in November 2019. And they recruited relations.

“I indicate, Mom was in there, my nieces were in below portray and doing do the job. It was a labor of love from the loved ones,” Duncan says.

“And it’s attractive.”