We focus on bringing three exciting pizza trends to your home: Detroit-style pizza, grandma pizza (a.ka. the grandma pie), and the New York round pie. At Blue Square Pizza we believe the crust should be the best part of the pizza, and great crust starts with understanding how to bake great bread. That’s why we employ bread-baking techniques to the in-house production of our pizza dough.
We start by using our aged sourdough starter to naturally leaven our dough which is made from our proprietary blend of 100% organic flours. The dough then undergoes a series of bread baking techniques to gently develop the gluten in the dough and is followed by a long 72-hour fermentation to maximize flavor depth and complexity. All our pizza crusts will have a crispy exterior and a light, airy, and tender interior.
At Blue Square Pizza, it all starts with the dough. We carefully employ bread baking techniques to maximize the flavor complexity of our dough. All our pizza dough is made with our proprietary, organic sourdough starter. A sourdough starter is a living organism that requires constant cultivation and maintenance with flour and water. It is an active colony of wild yeast, enzymes, and good bacteria, which we cultivate every day. Sourdough has a longer fermentation cycle than commercially yeasted pizza dough, which allows the lactic acid in the sourdough to unlock the nutrients within the flour. Much like a fine wine, a sourdough starter only improves with age and will deliver more flavorfully robust, and airy pizza crusts over time.
Cut Sourdough Crust
New York Style Round Pizza Pie
New York Style Round Pizza Pie
Cut Detroit-Style Pizza
Pepperoni, burrata, and hot honey
Grandmas Pizza Pie
Grandma's Pizza Pie In Oven
Detroit-Style Pizza Pie
Pepperoni New York Style Round Pie
Detroit-Style Pizza Pie