Our story
Some Things Are
Worth the Risk
Longshot Pizza & Wings exists to serve great food and to back the people who decided the risk was worth taking.
Why We Exist
The steady job somebody walked away from. The building somebody signed for. The tryout somebody showed up to anyway. The business somebody started at an age when everyone told them not to.
Every one of those was a risk. Every one of them was worth taking. Nothing worth having showed up because somebody played it safe.
We simply happen to serve incredible pizza along the way.
The goal is a place where effort gets respected, where a hard day gets met with a warm welcome, and where the people betting on themselves feel like somebody is betting on them too. That is the whole idea. The pizza is how we pay for it.
Pizza Worth Betting On.
Meet the dog
Longshot Loki
We adopted Loki from a shelter ten years ago. He had already been through two families by then. Nobody would have called him a safe bet.
He has been with us ever since. When it came time to name this place, we did not have to think very hard about it.
How we make it
Two Days of Dough.
One Very Hot Oven.
Our dough is Neapolitan-style, mixed by hand every day and left to ferment for two days before anybody touches it. That slow ferment is where the flavor comes from, and it is why the crust puffs and blisters at the edge instead of sitting there flat.
Every pie is stretched by hand. No press, no rolling pin, which is why no two come out looking quite the same. Then it goes into a brick oven running at 775 degrees and cooks fast and hot — the crust sets and chars before the toppings have a chance to dry out.
There is no freezer in the building, so nothing gets held in frozen storage. The dough is never frozen and the toppings come in fresh. A few things do arrive frozen from our suppliers and thaw in the cooler before we use them — we would rather tell you that than pretend otherwise. When we run out of something, we run out.
Come See Us
1388 Hamilton Blvd, Sioux City, Iowa. Open Sun–Thu 11 AM to 9 PM, Fri–Sat until 11 PM.