A thick, airy rectangle with a crisp bottom, cut into squares. L&B Spumoni Gardens in Bensonhurst is the landmark, Luigi's sells $4 squares and Williamsburg Pizza bakes grandma pies.

L&B Spumoni Gardens dates its 86th Street location to 1939, when it began as a pushcart, and its pillowy square pies are sold by the slice; slices come plain, and toppings need a whole pie. Grandma pizza, the home-oven cousin, is a thin square pie popularized on Long Island, and Williamsburg Pizza sells its grandma pies square only.

Where to eat Sicilian square pie in Brooklyn

3 editor picks for Sicilian square pie in Brooklyn, ranked by editorial score. All Brooklyn signature dishes · Sicilian square pie across every city.

Book food experiences in Brooklyn

Italian American Food Tour of Williamsburg★ 5.0 (23)
This neighbourhood

Viator · 3 h

Italian American Food Tour of Williamsburg

The Italian American Food Tour of Williamsburg is deliciously designed to tell the story of Italian American immigration, cuisine, and legacy through a series of mouth...

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Make it at home

Serves Makes one 12 by 18 inch pan, 12 squares24 hrIntermediate

Ingredients

  • 4 cups (512 g) bread flour
  • 2 teaspoons (12 g) kosher salt
  • 2 teaspoons (8 g) instant yeast
  • 2 cups (455 g) lukewarm water
  • Olive oil for the dough, the bowl and the pan
  • Butter for the pan
  • 12 ounces (340 g) sliced whole-milk mozzarella (12 slices)
  • 1 1/2 cups (370 g) tomato sauce made from ground tomatoes, tomato paste, oregano, garlic and salt
  • Grated Pecorino Romano and dried oregano for dusting

Method

  1. Whisk the flour, salt and yeast, add the water, and mix to a sticky ball. Rub the top with olive oil and refrigerate for 18 to 48 hours.
  2. Butter a 12 by 18 inch sheet pan and pour 2 tablespoons olive oil into the center.
  3. Turn the cold dough into the pan, coat it in the oil, and rest 3 hours. With oiled hands, dimple and stretch it toward the corners; if it springs back, rest 30 minutes and stretch again.
  4. Heat the oven to 500 F (260 C) with a steel or stone on a middle or lower rack, and parbake the dough for 10 to 11 minutes until evenly golden.
  5. Lower the oven to 475 F (245 C). Lay the mozzarella slices over the dough with a 3/4 inch border, then spoon sauce over the cheese and spread it out.
  6. Bake 10 to 12 minutes until the cheese is just browning in spots. Cut into 12 squares and dust with Pecorino and oregano.

Editor tip. Slice the cheese rather than grating it and put the sauce on top, so the sauce reduces as the pie bakes.

Common allergens: Gluten, Dairy.