Simple. Elevated.
Our Pizza
Our pizza philosophy is centered on just three ingredients: dough, sauce, and cheese. We want to celebrate the simple, traditional heritage of pizza and we do that by allocating most of our time and labor to the dough process and by sourcing the ripest, most vibrant tomatoes on the market along with the highest quality cheeses we can possibly find.
Because of this approach, we do not top our pizzas with numerous chef-driven ingredients. Instead, we’ve carefully sourced the highest quality meats and freshest vegetables and crafted each pizza around just one or two of those ingredients. Thus, our pizzas are simple, but offers an elevated flavor experience because most of our effort is focused on the main character – the dough – which is supported by the best tomatoes and cheeses we can source. Crafting a pizza with just one or two high quality ingredients allows the dough, sauce, and cheese to shine.
Our Sourdough
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. All our pizza dough is made with our proprietary, sourdough starter made from locally sourced stone ground flour. 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 slower fermentation cycle than commercially yeasted pizza dough, which allows the lactic acid in the sourdough to unlock the nutrients within the flour. We use bread-baking techniques to gently develop the gluten in the dough, which then undergoes a long, slow fermentation cycle.
Our Styles
We focus on bringing four exciting pizza styles to your home: Detroit-style pizza, grandma-style pizza (a.ka. the grandma pie), Chicago cracker thin, and the New York round pie.
Detroit-Style Pizza
Our authentic Detroit-style pizzas are cooked in rectangular pans and covered edge to edge with Wisconsin brick cheese. This creates a buttery, caramelized cheese crust around the edges and is the most desirable aspect of this style. The center will be light and airy. We sauce our Detroit-style pizzas after the bake and cut them into squares.
The Grandma Pie
A cousin of the Sicilian pizza and a Long Island staple, grandma pizza has its origins in the homes of America’s Italian ancestors. Indeed, the name “grandma” indicates respect for the tradition of the simple rustic pizza eaten at home in Sicily. Baked in 12”x16” rectangular pans, grandma pizza is a distinct thin style of pizza cut into squares. It will be crispy on the bottom and edges, but light and airy in the center.
New York-Style Pizza
Our New York-style round pies are hand tossed and baked thin and crispy then cut into triangles. Our sourdough creates a New York pizza crust with a crispy exterior and a soft, tender interior.
Chicago Cracker Thin
Our Chicago cracker thin pizza is crafted to embody the quintessential characteristics of this beloved regional style. The crust is meticulously rolled to an ultra-thin consistency, achieving a crisp, cracker-like texture upon baking. This dough is prepared with our signature sourdough using a high-protein flour blend to ensure structural integrity, allowing for a firm and crunchy base that supports the toppings without sagging.
