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Old-Fashioned Square Pizza

A masterclass in nostalgic architecture and thermal execution. By utilizing a dual-coating oil technique and a high-heat (500°F) bake, we achieve a shattered, golden-brown crust. Cutting into uniform 2-inch squares transforms a family tradition into a high-utility social gathering staple.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • ¼ cup high-quality olive oil divided
  • 1 roll prepared pizza dough bakery-fresh or premium
  • 1 cup homemade or master pizza sauce
  • 1 lb shredded mozzarella cheese
  • 1 large red onion peeled and diced
  • Pepperoni sausage, bacon, or meatballs (finely chopped)
  • Grated Parmesan cheese
  • Dried oregano
  • Dried chili flakes

Method
 

The Thermal Prep
  1. Preheat the oven to 500°F to ensure an immediate thermal shock upon entry.
  2. Drizzle 2 tablespoons of olive oil onto a giant professional stainless steel sheet pan.
Architectural Dough Prep
  1. Unroll the pizza dough onto the oiled pan.
  2. Place the dough into the oil, then flip it over to ensure both sides are lightly coated; this creates a crispy, fried bottom crust.
  3. Stretch the dough carefully to the edges of the pan until it is uniform in thickness.
The Layered Build
  1. Spread the pizza sauce in an even, thin layer over the dough.
  2. Apply a heavy, uniform layer of shredded mozzarella.
  3. Top with the finely chopped proteins and diced red onions, ensuring an even distribution for uniform cutting.
The Technical Finish
  1. Sprinkle the surface with Parmesan cheese, dried oregano, and chili flakes.
  2. Drizzle the remaining olive oil over the toppings to facilitate caramelization.
  3. Bake for 12 to 15 minutes until the cheese is molten and the crust is a deep, golden brown.
  4. Allow the pizza to rest for 3 minutes before utilizing a professional wheel to cut into uniform 2-inch squares.