One of the best parts of thin crust pizza is the crispy edge. Making pizzas in squares instead of circles gives us more crust! Additionally, a 12” square is nearly 30% larger in size than a 12” circle… so we can use the same supplies to offer more pizza!

To keep production smooth and costs down we only offer pizzas in whole toppings. By doing this we are able to offer high quality toppings and combinations as well as prevent mistakes.

Though I can make excellent flour based, Chicago thin crust pizza I didn’t want to enter a market where so many other establishments (some long time establishments) and local pizza joints are already excelling in that field. I wanted to introduce something new to the market, something different and unique.

It really depends. This is also where we can ‘test run’ topping combinations so it may be anywhere from a few days to 6 months. Seasonal specialties that excel may be cycled into our specialty pizza section.

Johnny Squares Pizza Co (2025) was founded by Chicago Johnny’s Co (2011) founder, Josh Downey. During the growth of Chicago Johnny’s Co, Downey worked tirelessly on Chicago style pizzas, eventually releasing a cookbook, The Chicago Pizza Cookbook (2024) available on Amazon.