SPG at Home

Hey Y’all,

Thanks for signing up for our SMS updates! We hope you enjoy these recipes. We’d love to see the creative pies you cook up! Tag us on IG @squarepieguys or email info@squarepieguys.com if you have questions, comments, or want to brag about your awesome new pizza making skills.

- Team SPG

DIRECTIONS

1. Dry Ingredients - Add flour, salt, and yeast to a large bowl or the bowl of a stand mixer. Use a fork or mix on lowest speed to combine the dry ingredients until they’re evenly incorporated.
   

2. Wet Ingredients - Measure out water and oil in two separate bowls.
   

3. Mixing - Add the water in slowly and mix by hand until there is no more dry flour left in the bowl and dough sticks to itself. Add oil and continue mixing until oil is absorbed completely into the dough. It might be sticky and that’s normal!

   If Using A Mixer

   Use a dough hook and, with the mixer on the lowest speed, slowly add water. Mix for 1-1.5 minutes or until the water is incorporated and dough is shaggy. Then add oil and mix for 30 seconds or until the dough pulls away from the sides of the bowl. Increase to speed 3 and mix for another 1-2 minutes. The dough should be smooth and stick to itself, not the bowl. 

4. Resting - Allow dough to rest for 5 minutes, so that it is easier to handle. Form dough into a smooth ball and lightly oil the dough. Lightly oil your mixing bowl and place dough, seam side down, back in the mixing bowl. Tightly cover the bowl with plastic wrap and proof for 20 minutes.
   

5. Portioning - Shape dough into a log and divide into 3 equal portions. If using a scale, each portion of dough should be 400g or 14 ounces. Use 1 teaspoon olive oil per portion to coat the dough portions and transfer to your Square Pie Guys Pizza Pan. You can also use a baking dish or cast iron skillet. Basically, any oven-safe dish that has a rim! If you are planning to freeze the dough for later, we recommend storing the dough in a container or Tupperware that seals tightly.

6. Proofing - Place the oiled dough ball in the pan and push to flatten. Allow to proof in the pan, tightly covered with plastic wrap, at room temperature for 50 minutes to 1 hour. Dough should double in size. Lightly oil your hands and gently use the palms of your hands to push the dough to the edges of the pan. This will also deflate the dough a little bit. Cover tightly with plastic wrap (really try to wrap the whole pan!). Continue proofing at room temperature in order to bake later that day or in the refrigerator over night.
   

7. Fermenting - We like to continue proofing our dough overnight. This allows the dough to develop a deeper flavor and creates a tastier pizza. Here are the 3 ways to continue making your pizza dough.

   Overnight

   Store dough in the refrigerator overnight or up to 48 hours. Pull dough out of the fridge 1 to 2 hours ahead of baking. This allows the dough to warm up to room temperature before baking.

   Baking The Same Day

   Store dough on your counter for a 3-4 hours. The dough is ready when you see small bubbles pop up on the surface.

   Frozen

   After proofing for 1 hour, freeze dough until ready to use. To defrost, place the sealed container of dough in a large bowl of cold water. The dough is ready when you can easily pour it out of the container without having to use your hands to scoop. We do not recommend defrosting dough in your refrigerator because the dough will overproof during this slower defrosting process. Once your dough is defrosted repeat Step 6.

8. Building the Pie - Preheat your oven to 550°F or hotter! Every oven performs differently, but we err on the hotter side. Sprinkle the cheddar cheese around the edges of your pan. Try to build the cheese along the sides of the pan in a tight collar so that you get a nice crispy cheddar border. Use a ladle or spoon to spread pizza sauce in a thin, even layer inside the cheddar cheese frame. Sprinkle the low-moisture mozzarella over the cheddar and sauce and follow with small pinches of fresh mozzarella. Get creative and use other toppings! For even cooking, use thin slices (potatoes, tomatoes) or small pieces (crumbled sausage, chopped kale) of toppings. Whatever you do, don’t put too many toppings on or you’ll weigh the dough down and end up with a soggy sunken crust.

9. Building the SPG X Diaspora Spices Co - Cacio E Pepe Pie! - Preheat your oven to 550°F or hotter! Every oven performs differently, but we err on the hotter side. Sprinkle ½ cup of cheddar cheese around the edges of your pan. Try to build the cheese along the sides of the pan in a tight collar so that you get a nice crispy cheddar border. Ladle ¼ cup or 2 ounces of the Pragati Ricotta Cream onto your pizza dough. Spread a thin, even layer inside the cheddar cheese frame. Sprinkle 1 cup of of low-moisture mozzarella cheese over the cheddar and sauce. On top of the mozzarella cheese, add the diced fresh mozzarella cheese, and ½ cup medium diced cauliflower florets. Add Aranya Peppercorn to your peppermill. Turn to the coarse setting and evenly distribute 15-20 cranks of pepper depending on how much you like! Bake for 12-18 minutes (depending on your oven) or until the bottom of the crust is brown and the edge is crispy. Using a spatula, remove pizza from pan and rest directly on a cooling rack for 3-5 minutes before slicing.
   

10. Baking - Bake for 12-18 minutes (depending on your specific oven) or until the bottom of the crust is brown and the cheese edge is crispy. Remove pizza from pan and rest directly on a cooling rack for 3-5 minutes before slicing.
    

11. Garnishing - Cut your delicious pie into slices and garnish with fresh herbs, grated cheese, and a drizzle of olive oil. Now EAT!

INGREDIENTS LIST (for the dough, and both a classic red sauce based cheese pizza and the Diaspora Spices Co Cacio e Pepe Pizza)

• Bread Flour - We recommend King Arthur brand, but more importantly the type of flour matters! The reason we use bread flour vs all purpose is because bread flour has a higher protein content which means stronger gluten which means more delicious crust.

• Dry Good

  • Active Dry Yeast

  • Vegetable Oil

  • Dried Oregano

  • Fine Kosher Salt

  • Lemon Juice

• Tomatoes - Ideally a canned organic San Marzano variety, whole peeled or crushed (here's our favorite tomatoes, if you can get them).

• Cheeses - You’ll want a mixture of cheeses:

  • Shredded Medium Cheddar

  • Low-Moisture Whole Milk Mozzarella, shredded or in a loaf if you can find it

  • Fresh Mozzarella, any size ball or loaf works!

  • 15 oz tub whole milk ricotta

• Other Dairy

  • Two Pints of Heavy Cream

• Spices

  • Diaspora Aranya Peppercorn

  • Diaspora Pragati Turmeric

• Veggies and Herbs

  • One # Basil

  • One Head of cauliflower

SPG Red Sauce Recipe

&

SPG X Diaspora Spices Co Pragati Turmeric Ricotta Cream

DIRECTIONS (Red Sauce)

• Combine all ingredients in a bowl. If you’re using whole tomatoes, use clean hands to crush into pieces. Alternatively, you can use a blender or an immersion blender but don’t make it too smooth - we like a little bit of chunk!

DIRECTIONS (Pragati Turmeric Ricotta Cream)

1ea 15floz Tub Ricotta 

1 tsp Pragati Turmeric Diaspora

1 tsp vegetable oil

2/3 tsp salt and pepper mix 

2 cup Heavy Cream 

.5 fluid ounce lemon juice

1 clove garlic chopped fine 

1.5 cup Heavy Cream

Add 1 teaspoon vegetable oil to a sauce pot, over medium heat. Add the turmeric, stirring frequently, and cook (30seconds - 1minute) until fragrant. Remove from heat and allow to cool to room temperature.

1. In a large bowl add the cooled down turmeric oil and all other ingredients (leave 1.5 cups of heavy cream out for later)

2. Using an immersion blender, ninja, vitamix, or whisk bring all the ingredients together by slowly going from low speed to high, approximately 2-3 minutes until the cream has reached stiff peaks.

3. Using a whisk, add the remaining 1.5 cups of heavy cream. 

4. Store refrigerated