Square Cheese Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and yeast. Let sit 5–8 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic.

First rise

Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot about 1–1.5 hours, or until about doubled in size.

Shape for pan

Gently deflate the dough and transfer to a lightly oiled 12x12-inch square pan. Using oiled fingers, press the dough evenly to the corners and up the sides to form a uniform thickness (about 1/2" thick). If the dough resists, let it rest 10 minutes then continue stretching.

Second rise

Cover the pan loosely and let the dough rise for 20–30 minutes until slightly puffy. Preheat oven to 475°F (245°C) with a rack in the middle while the dough finishes its short rise.

While dough is rising, combine crushed tomatoes, tomato paste, minced garlic, oregano, basil, salt, pepper and 1 teaspoon olive oil in a bowl. Stir until smooth. Taste and adjust seasoning. The sauce should be slightly thick — if it’s too thin, simmer 5–7 minutes in a small saucepan to reduce, then cool to room temperature before using.

Prepare pan

Sprinkle the 1 tablespoon cornmeal or semolina over the bottom of the oiled pan to prevent sticking and to give a light crunch to the crust.

Top the dough

Spread an even layer of the prepared sauce over the stretched dough, leaving a small margin at the edges. Sprinkle the shredded mozzarella evenly across the sauce, then dot or sprinkle the grated Parmesan over the mozzarella. If adding toppings, distribute them evenly now. (Recipe yields a classic cheese square; add 2 pieces per additional topping per menu rules as desired.)

Brush edges and bake

Brush the exposed dough edges lightly with 1 tablespoon olive oil. Place the pan in the preheated 475°F (245°C) oven and bake 12–16 minutes, or until the cheese is melted, bubbling and beginning to brown and the crust is golden on the edges. Baking time will vary by oven and pan thickness.

Finish

If you like extra browning, switch to broil for 1–2 minutes while watching closely. Remove the pan from the oven and let rest 3–5 minutes to set. Sprinkle with fresh basil or oregano if using. Using a sharp bench scraper or spatula, cut the square pie into 8 corners (or into 4 pieces for a small format).