About Square Pizza Co:

Mission statement

Our mission is to foster growth and nurture our team and community while providing our guests with the highest quality pizza made with intention and care. We are dedicated to nourishing both our customers and ourselves, creating a positive impact through every meal we serve.

Vision statement

Our vision is to bring joy to every table through exceptional pizza crafted with love and served with passionate customer care. We aim to create memorable experiences that make our customers smile, one delicious slice at a time.

History

For us is that simple: we only side and partner with products and their brand if our beliefs align. They have to not only taste good, but stand for quality throughout their processes from how it’s produced all the way to how their employees are treated. Still for us even more important than taste and looks is how does it digests, because this is where the “rubber meets the road”. We’ve devoted ourselves in finding what makes our dough more digestible, because after all we want nutrition without the guilt feeling associated with carbs.

We proudly use Made-in-America products as much as possible, with some specific specialty items from Italy and the Mediterranean area. Produce is from as close to us as possible, to be as fresh as possible. And that’s how we get quality in, and out.

Quality in, quality out. We exist in between those two poles.

At the current space we produce three styles of pizzas and baked goods, all Sicilian in nature but very different from one another (other than the Cheese Bread). A brief explanation in each will follow.

Thin-crust (aka Boston Beach Pizza)

Bruno Lippi and Fred Santos grew up in the North Shore of Boston Massachusetts, where there’s a style of pizza pretty unknown outside the area but huge for the locals. Some refer to it as “Beach Pizza” given that you can find it in beach areas like Salisbury and Hampton Beach and others to “Bakery Pizza”. This pizza was invented around the 40’s in a traditional Sicilian Bakery in Lawrence MA still in operation today, called Tripoli Bakery which expanded to the beach areas in the 60’s. Other parlors offer the “style” with their own take on it,but they all share the same principles: Baked in large custom blue steel trays, the dough always made in house, proofed in wooden drawers on the workbench, baked with sauce and oregano until almost completely baked and only then receives the cheese, before heading back in the oven now without the tray directly on the hearth. The sauces and cheeses vary slightly from place to place, but almost all will have a sweeter signature sauce.

It’s such a great product with so much local history and memories that we, after working for the outstanding family at Tripoli Bakery for awhile decided to bring our own take of this Merrimack Valley’s treasure with us to the opposite coast.

Upside-down Sicilian

On a trip to Brooklyn NY one time back in the day we had a pizza at a place called L&B Spumoni Gardens that was made in a different way: the cheese went down first, then sauce on top. It looked and sounded different, and after a couple squares we were hooked. Our Sicilian shares that part, but of course with our own spin to it. The properly fermented dough is then pushed out to again proof in tray for at least 6 hours, yielding a melt-in-your-mouth texture that is so light it’s hard to explain. We tried but nothing substitutes a bite. Only available in store or over the phone as quantities are very limited.

Detroit Style (aka Detroit Red Top, Detroit Deep Dish).

Invented in Detroit Michigan in 1946 at a place then called Buddy’s Rendezvous now Buddy’s Pizza. Legend has that Guz Guerra (the father of Detroit Pizza) saw a few steel trays that were the used to hold bolts and nuts on the assembly lines across the city in the auto industries and thought it would work to bake dough in it, well it worked. Another Sicilian pizza in nature the dough gets pushed out and left to rise on these trays, then topped with cheese all the way to the edges so it crisps up forming that golden crown that Detroit Pizza is famed for. The sauce too comes on top in some pizzerias, and others baked it with the sauce. We of course offer out take on it. We bake ours using our blend of cheeses from Wisconsin, then top it with our basil marinara post bake. Soft yet crispy bottom dough, Caramelized Cheese around the edges and house made sauce on top. Does it sounds good? Tastes even better !

Gluten-free Pizza

Made in house using the best gluten-free “flour” mix in the market, Caputo from Naples Italy. One size only, baked in steel trays to avoid any cross contamination.

About Bruno Lippi:

I’m excited to introduce you to a unique pizza experience that blends decades of tradition with a fresh new location. I began my culinary journey while attending Southern New Hampshire University and spent summers working at the renowned Tripoli Pizza, a family-owned institution beloved by Merrimack Valley locals and visitors alike. After graduating, I helped manage and expand Tripoli Pizza, opening new locations across Massachusetts and New Hampshire.

For 20 years, I worked alongside this incredible family, crafting bakery-style pizza—a special regional favorite. Now, I’ve moved to San Diego, eager to share this classic New England pizza style with West Coast residents and visitors, and bring a taste of nostalgia to anyone familiar with beach pizza. Whether you’re a local food enthusiast or a New Englander craving a slice of home, I look forward to welcoming you to enjoy a pizza experience like no other.

About Fred Santos:

Frederico Santos is a seasoned pizza artisan and entrepreneur with over a decade of experience in the culinary world. As a former franchisee of the renowned northeastern chain Sal’s Pizza, Frederico opened and successfully operated a thriving stores in Newburyport and Amesbury in Massachusetts and Seabrook in New Hampshire, where he became known for his dedication to quality and community engagement.

His passion for pizza led him to the prestigious International School of Pizza in San Francisco, where he honed his craft and learned the art of pizza-making from some of the best in the industry. Seeking to expand his culinary expertise, Frederico also attended King Arthur Baking School in Vermont, specializing in professional bread baking. This diverse training enables him to bring a unique and artisanal approach to his creations.

After years of perfecting his skills and building a successful business, Frederico took the bold step of moving west to open Square Pizza Co., where he combines traditional techniques with innovative recipes, creating pizzas that are both delicious and memorable. With a commitment to using high-quality ingredients and a passion for exceptional flavor, Frederico continues to elevate the pizza experience, one slice at a time.