Cascadia Pizza Co. — Restaurant in Coeur d'Alene

We got a free pizza coupon after attending the Idaho 200 with no idea what to expect but i was blown away by how good it was. I ordered the ever green and he ordered the cowboy. His was a little charred on the crust but he didn't mind, since it was free. The ever green was tangy and a little spicy but not overwhelming, covered with two peppers and a hot sauce that tasted like tobasco, with plenty of Italian sausage. The cowboy had mushrooms, olives, Italian sausage but unfortunately, i think the charred crust ruined the flavor, but he insisted it was fine 🤡. Service was fine, three chefs behind the line and food was right out. Restaurant was clean, menu was easy to read with pictures showing what the pizza is so you have an idea what it's like before you order. We showed up about 15 til closing but it was okay, they let us stay a bit after so we could eat, even after they closed already. Nice staff. Pizza comes in two sizes, small and large. Pictures are of the small sizes.

Second time coming, and I realized that we actually got the pizzas backwards and what I thought was a cowboy was actually the evergreen. Well what one pizza place calls a cowboy is different than what cascadia calls a cowboy. Anyway, it was still good.

Third time visiting and they're pretty busy, as per the usual, and so i decide to order the evergreen, the pizza that i got confused with the cowboy, since it's Papa Murphy's "cowboy" that I'm getting it confused with, and aesthetically is exactly the same. This time, however, pizza arrived a tad undercooked. The edges looked right but the bell peppers and olives were not roasted and so they tasted a little raw, and we're crunchy, rather than melted down. Some sausage was a little cold or room temperature. Towards the center of the pie, The dough was undercooked enough that it was literally falling through my fingers. So after this folliw up experience, I decided to deduct two stars from their food category since both times they have either overcooked or undercooked the evergreen pizza. But this ensemble of vegetables, meats and mushrooms is so delectable at Papa Murphy's, and on a properly cooked pizza crust would be, an absolute hit here as well, which is why I believe that this is probably one of the most ordered and popular pizza pies at cascadia and the go-to pizza for any first-time comers I want to say. Just looking at the picture you can tell that the vegetables and mushrooms are not melted and the pizza is somewhat undercooked.

Conclusively, I want to say, I think the big trick in in Wood-Fired pizzas is that you have to eyeball the pizza pretty closely to make sure that it's being cooked at to the proper temperature and evenly throughout the pizza pie. But you're doing this with your eyeball which is a guestimation at best, and it can be quite tricky. But when it's done right it can be quite yummy. Every time I've come here though, they've had the same crew in the same positions and what I mean by that is the same guy is always at the furnace. Another guy is always doing the preparation and there's another guy in the back who is kneading the dough. So it's not a dicey proposition or anything, I think if you eat there enough times, eventually you will have an instance where your pizza turns out perfect and will not be overcooked or...

Family wanted to got to Mod tonight , I talked them into going to support local by letting them know about the dessert pizzas . We went in and witnessed some very rude customer service from a younger guy , very short with lots of customers just pointing to the register with bad attitude . My pizza was forgotten so the rest of my family was done eating before I recieved my pizza . We then proceeded to order 3 dessert pizzas . Two of the smores and one apple pie . The s’mores were for my kids when they came out they were way more than the normal char of wood fired. They were totally black and half of the pizza was completely crumbles where bubbles had been making no crust available for them to pick it up . My daughter opened her box and was so disappointed because it was burned . I sent my family to the car and waited to quietly let one of the owners know that the pizzas were way over cooked so he could maybe talk to his team and make adjustments since their staff is new etc . He just looked at me and said ok …. No apology , no offer for a remake , I would never have asked for money back or anything simply being a business owner and long time restaurant manager . I wanted to give him the chance to fix it . He simply was annoyed and walked away with my pizzas and I left . I would highly recommend getting some people in there who truly desire to serve customers and give them a good...

Cascadia is a couple days from opening in CDA, when we looked it up online it said they were open so we called to check and make sure they were- they were training so not technically open but the owner Raffi was so kind to offer us a few free test pizzas which is beyond generous and they were actually pretty delicious! They did need to be sliced more thoroughly so slices weren't connected but we were able to try a Northwestern, a Wenatchee and a Big G and they were delicious! They weren't the pies we probably would have normally ordered (other than the northwestern) but they were delightful! We were happy to have tried something new and it actually be pretty delicious! The building is pretty cool looking, it's easy to decide what you want with the visuals of the pizza on the wall and I think it's safe to say my family will regularly frequent this pizza joint! I wish I had pictures to upload along side this review but we devoured our pies and left no evidence haha. I would also like to share that Raffi was a very kind and friendly guy, very welcoming and clearly very excited for the opening, I hope that this review encourages you guys to go support this business! We can't wait...