Our Story
Dreamed in Chicago.
Made in LA.
Inspiration behind
Morros and Squares
I grew up in Chicago eating tavern-style pizza — thin, cracker-crisp crust, square cut, edge-to-edge toppings. It was everywhere: neighborhood spots, family dinners, late nights. When I moved to LA, I kept waiting for it to show up.
It didn't. So I started making it myself. What began in my kitchen turned into something people kept coming back for. Morros & Squares is the result — a love letter to the pizza I grew up with, made fresh in Los Angeles for anyone who wants something real.
Every drop is handmade, limited, and worth the trip.
Morros & Squares Founder, Mike Jackson
What Is Tavern Style?
Chicago tavern-style pizza is not deep dish. It's the opposite — a thin, cracker-crisp crust stretched edge to edge, loaded with toppings and cut into squares. Every piece delivers the same ratio from the corner to the center.
No ceremony, no wedges, no crust-only end pieces. Just clean, consistent bites the whole way through. It's the pizza that lived in Chicago neighborhood taverns for decades — unpretentious, democratic, and made right. We think LA deserves it.
Real Ingredients
No shortcuts on the dough, the sauce, or the cheese. Every component is chosen with intention.
Square Cut, Always
The tavern standard exists for a reason. Every slice is the same — no bad pieces, no wasted crust.
Works for Any Occasion
Our well balanced and delicious pies fit in any setting or group occasion you have in mind.
Chicago Heritage
Rooted in the tavern tradition that's been there for decades — but made here, for LA.