Making pizza dough at Blue Tiger Pizza is a three-day process, said Dylan Hutter, who opened the new pizzaria and bottle shop Sunday on Eagle Road in Meridian.

The pizza is cooked at about 700 degrees in a wood-fire oven.

“They’re in and out of the oven in about four minutes,” Hutter said. “It’s that classic pizzaria kind of feel.”

Yes, that means throwing dough up in the air and all, he said. He brought in artisan pizza chef Zack Powers from Seattle.

Blue Tiger Pizza is at 1435 N. Eagle Road — where Barnyard Kitchen and Bar used to be — next to Lucky Fins and Red Robin on the corner of Eagle Road and Fairview Avenue. The pizzaria uses cheese from Eagle Road Creamery next door, Hutter said.

Along with pizza, Blue Tiger offers local sodas, draft beer and bottled and canned wine.

“I’m just really excited about this,” Hutter said.

He expects an “independent operation with a fresh vibe” to attract attention on Eagle Road — which he calls “franchise row.”

Blue Tiger Pizza is Hutter’s sixth restaurant. He most recently owned two restaurants in Portland, which he sold to move back to Idaho after 16 years of being away. Hutter has three nephews in the area, he said, and wanted to live closer to them.

Hutter’s family used to run Four Seasons Nursery in Nampa, where Costco Wholesale is now. One of his first restaurant jobs was at the Copper Canyon, formerly in downtown Nampa.

For the month of October, Blue Tiger Pizza is open 11 a.m. to 9 p.m., Tuesday through Sunday. The restaurant plans to be open seven days a week by November and will possibly expand its weekend take-out hours, Hutter said.

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