Og Square (v) Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl combine flour and salt. Make a well in the center and pour in the foamy yeast mixture and olive oil.

Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface. Knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons flour; if dry, add a teaspoon of water at a time.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

After the first rise, punch down gently and rest 10 minutes. For an OG Square (serves 2–3), shape into a tight rectangle roughly 10 x 12 inches. If you prefer crisper edge, refrigerate the shaped dough on a parchment-lined sheet for 30 minutes.

While dough rises, prepare the tomato topping. Core and coarsely chop the ripe tomatoes. Place in a bowl and gently crush with the back of a spoon to release juices—maintain a lightly saucy, chunky texture rather than fully puréed.

Add minced garlic, 1 tablespoon extra-virgin olive oil, 1 teaspoon salt and 1 teaspoon black pepper. Stir to combine and taste; adjust salt/pepper as needed. Set aside at room temperature so flavors meld.

Preheat oven to 500°F (or highest your oven allows). If you have a pizza stone, place it in the oven to preheat; otherwise use an inverted heavy baking sheet. Let oven preheat at least 30 minutes.

Dust a piece of parchment with cornmeal or semolina. Gently stretch or roll the dough into a 10 x 12-inch thin rectangle on the parchment, leaving a slightly thicker rim around the edges to form the square shape.

Brush the dough lightly with 1 tablespoon olive oil, focusing on the rim to help brown and crisp.

Spread the prepared tomato mixture evenly over the dough in a thin layer, leaving the rim clear (about 1/2 inch). The topping should be moist but not soggy—press gently to release any large tomato pieces.

Distribute the house-made mozzarella evenly over the tomato layer. Sprinkle the shredded cheddar evenly over the mozzarella to add sharpness and color.

Sprinkle the Sicilian oregano evenly across the top, then finish with the grated Parmigiano Reggiano scattered over everything—use it sparingly so it doesn't overpower the fresh mozzarella.

Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating once halfway through, until the crust is golden brown, the cheeses are melted and bubbling, and edges have pleasant char spots. Baking time will vary with oven temperature and thickness of dough.

If you like a slightly crisper top, switch to broil for the last 60–90 seconds, watching closely to prevent burning.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle the grated Parmigiano Reggiano again if you prefer a more pronounced finish. Tear or slice and garnish with fresh basil leaves, if using.

Cut into squares (typically 6 pieces) and serve immediately while hot. Recommend a light drizzle of extra-virgin olive oil or a pinch of flaky sea salt to finish, to taste.