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A while back we shared a couple pizza dough recipes courtesy of Peggy Paul Casella of Thursday Night Pizza. Because there’s no such thing as too much pizza and because there’s more than one way to make a pie, we’re bringing you another recipe. This time, we’re sharing the square pie recipe made Philly famous by Daniel Gutter of Pizza Gutt fame. You can now order Daniel’s beloved pizza via Circles + Squares. Below are Daniel’s dough and sauce recipes, as well as loose instructions as to how to bake off your pies. Daniel offers very thorough instructions with tips and tricks on his own site and we recommend taking a look, but we’ve streamlined the process for you here.

Square Pie Dough
Makes two 10×10 pan pizzas. Purchase these pans here.

450 grams flour
337 grams water
18 grams olive oil
10 grams salt
5 grams sugar
3 grams active dry yeast

Combine water, sugar, yeast and oil in a large bowl. Whisk and let sit for 5 minutes. Once your yeast/sugar mixture has dissolved, give a final whisk.

Weigh flour and add to the bowl.Using a rubber spatula or your hands, knead the dough in the bowl until all flour is incorporated. Don’t worry if it still looks lumpy. Cover with plastic wrap and let sit for 20-30 minutes.

Add salt, knead in bowl until the dough is shiny; let rest for 5 minutes. Knead again making sure all salt is incorporated.

Transfer to clean large container with a lid – make sure the container is large enough to allow the dough to double (or more). Let sit at room temperature for 45 minutes to an hour. Refrigerate overnight.

Lightly oil your pan, cut your dough down to the desired weight, and transfer to the oiled pan. With oiled hands, press down the dough as best as you can. It will most likely still be cold at this point and won’t want to do much for you. Cover it with plastic wrap and place it somewhere warm for another half hour. Come back and press down again, You should be trying to keep it a consistent thickness while making the dough fit the pan. Cover with plastic and return it to the warm spot. After another half an hour come back and press it down again. It usually takes 3 presses to get the dough to fill the pan. Once it does, cover it and give it one final rise before baking. When it’s ready to bake it will be jiggly when you shake the pan.

Preheat your oven to 500°F, bake the dough with no toppings for 6-8 minutes until the bread is set and the bottom is golden brown. Remove from oven and let cool.

Spread your cheese all the way to the edge of the pan to achieve that fried cheese crust that everyone loves. Daniel uses whole milk mozzarella, but you can experiment with whatever you like. Choose your favorite toppings and bake at 475°F until the cheese on the edge is set. Use a flat spatula to help you get the pizza out of the pan. Ladle warmed sauce (recipe follows) on top of the pizza after it’s finished baking.

Pizza Sauce

(2) 28 oz cans of your favorite crushed or whole peeled tomatoes
12 grams garlic, minced
2 stalks of oregano
8 grams salt
extra virgin olive oil

If using whole peeled tomatoes, process into a puree. Heat enough oil to coat your pan over medium low heat.

Cook oregano in the oil, stems and all, until the leaves begin to crisp. Remove and discard. Sauté garlic, stirring frequently to make sure it doesn’t burn. Add tomatoes and salt and bring to a simmer.

Cook until desired consistency and add salt to taste.

And for those days when you simply don’t feel like cooking, The Philadelphia Inquirer has a comprehensive list of area restaurants who are offering takeout and delivery!