Pizza Boys serves the Soldotna area and attracts visitors from Kenai, Nikiski, and Sterling who gather for hand-tossed, stone-baked pizzas.
This independent establishment has operated as a central landmark since its founding in 1990 by Rob and Jenny Smithwick.
Following the founder’s passing in 2010, the Smithwick family has maintained the operations, which began just nine months after the couple’s marriage.
The site serves as a primary example of multi-generational family business endurance within the local food scene.
A Fixture in Soldotna’s Dining Scene
The operational history of the business is rooted in its 44686 Sterling Highway location, situated picturesquely in the heart of the Kenai Peninsula.
The interior functions as a physical archive, with walls covered in family photographs documenting the lives of the five children raised within the restaurant.
In 1990, the founders established the site as a local alternative to national chains, focusing on fresh dough and house-made sauces.
This single-site operation remains independent and is a prominent member of the Soldotna Chamber of Commerce, known for its long-standing support of local youth sports and community events.
Regional dining traditions on the Kenai Peninsula often adapt to the demands of the summer fishing season.
The kitchen operates a specialized “Boat Launch Delivery” program, a technical logistical feat where staff deliver pizzas directly to public docks like Centennial Park and the Pillars Boat Launch.
This service allows fishermen to maintain their positions during the salmon fever season without leaving the river.
Another technical hallmark is the Krazy Crust finish, which involves a proprietary blend of seasonings applied to the hand-tossed dough for a specific textural interface.
The facility functions as a primary social hub, especially during the peak summer tourism and fishing cycles.
Lunch hours see a mix of local residents and travelers from the Sterling Highway, while evening shifts bring a high volume of diners from Kenai and Nikiski.
A specific behavioral pattern involves the use of the Slice Box, a specialized drive-thru window designed for rapid, individual-slice delivery on the main highway artery.
This pattern has established the restaurant as a primary destination for those seeking the “White Tiger” or “Jalapeño Popper” builds, which are considered regional favorites.
Food Highlights
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The White Tiger is a technical study in sweet and spicy contrast featuring chicken, Italian sausage, bacon, and a specialized “Tiger Sauce.”
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Jalapeño Popper pizza utilizes cream cheese, cheddar, and panko to replicate the texture of a stuffed pepper atop a wood-fired base.
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The Mombo Combo is a high-density protein and vegetable build featuring pepperoni, Canadian bacon, Italian sausage, and Krazy Crust.
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Maui Wowie incorporates teriyaki chicken and pineapple on an olive oil base, reflecting regional fusion preferences.
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Next Gen features artichoke hearts, spinach, and feta on a bianca sauce for a vegetarian technical profile.
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Krazy Cheese Stix are subjected to a high-heat bake and served with a house-made ranch that holds a 9/10 local rating.
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Greek Salad is an addicting local staple featuring kalamata olives, feta, and a specific balsamic dressing.
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Ajarski Khachapuri is a regional take on the Georgian cheese bread dish, available in multiple crust varieties.
Atmosphere
The layout features a recently expanded dining area designed to accommodate the high-volume crowds typical of the Alaskan summer.
The environment is heavily personalized, with family memorabilia creating a sense of historical continuity.
Peak times occur during the salmon runs when the customer flow includes a mix of international anglers and local families.
The environment remains focused on a “pizza, pasta, and brew” identity, blending a relaxed neighborhood vibe with the rapid efficiency of the Slice Box drive-thru.
Bottomline
This establishment represents a thirty-six-year commitment to the community and the seasonal demands of the Kenai River.
It caters primarily to regional residents and anglers who value independent ownership and highly specialized “Krazy Crust” preparations.
Independent restaurants like this play a critical role in maintaining the social fabric and tradition of the local Alaskan landscape.
📍: 44686 Sterling Hwy, Soldotna, AK 99669
📞: (907) 260-4800
🕒: MON-FRI 11:00 AM – 9:00 PM; SAT-SUN 11:00 AM – 9:00 PM