The Brag

SAN DIEGO, Calif. (January 9, 2017) – Passionate about the art of pizza craft, the owners are hands on, focused on simple and square to tradition, yet not cutting corners to offer the customers a delightful experience. Very enthusiastic and knowledgeable about the subject, the staff is glad to give you a comprehensive tour about the product, as soon as you step into the store, located in Pacific Beach.

The Squares are the baseline and are also know as “Beach Pizza” in the north shore Boston area. Recognized by it’s thin and crisp crust, with generous amounts of signature sweet sauce, premium blend of cheeses and extra toppings of choice.

The second traditional pizza style introduced, dates back to the 1940’s from Detroit. A rectangular pie, thick and fluff, framed with a border of crisp golden brown cheese, a specialty of choice topped with two “racing stripes” of savory organic tomato sauce; hence its name, “Detroit Red Top”.

How they manage to sell fresh pizza by the slice is their ingenious concept. The pizzas are 80% baked, until they are customized with toppings of choice and only then fully baked to the order. Each pre-baked pizza stays out for a maximum of one hour, what’s not sold within this time is frozen, bagged, and sold at a retail discount price. And yet, frozen squares not sold within one

week are donated to San Diego Food Bank. “Give back to the community” is one of the mottos.

The owners grew up in the north shore Boston area, eating beach pizza style. Later worked in the pizza industry with different pizza styles. To further educate themselves about dough crafts, they went to King Arthur Baking School in Vermont and Tony Gemignani’s International School of Pizza in San Francisco, which led them in a one-way direction of no return “Love for Pizza Making”. In researching for location and the best concept for the new restaurant, Pacific beach San Diego became top of the list.

“It simply reproduces the atmosphere we are used to work back home, a beach location, tourist, community driven locals, young crowds and all that in a beautiful historical building to tie it all to our value for traditional methods to pizza making”. – Says Fred Santos one of the co-founders at Square Pizza Co.

It is new, it is fresh and is just waiting around the corner of Garnet Ave. with Cass St.. Customers who tried are talking about it on social medias and writing reviews. Detroiters, Bostonians and San Diegans alike are validating these pizza styles. This small business is already feeling the support and warm welcome from the community.


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