The Square Peg Pizzeria story
Great restaurants aren’t built on flour and fire alone. They’re built on people, and on the reactions they feel the moment they walk through the door.
Square Peg Pizzeria was started by UConn alumni who grew up in Hartford and came home to build the kind of place they’d want to hang out in. The first oven was lit in Glastonbury in 2020. Today there are ten Square Pegs, from Storrs Center to Shelton to Delray Beach, Florida.
That moment is the product. The pizza is how we get there.
Every day, our team makes dough from scratch: in our East Hartford commissary kitchen for the Connecticut Pegs, and in-house at Delray Beach. It’s never frozen. It isn’t the easy way to do it, but it’s the way that gets the head-tilt, the smile and the “wow.”
We roast, stretch, simmer, press and season with purpose, turning simple ingredients into something that feels familiar and still special. Water. Flour. Time. Heat. Hands that care.
So this page isn’t really about us. It’s about the families, friends, neighbors and regulars who turn a pizza night into a shared memory: victory slices after long games, first dates, Tuesday fundraisers, and the table that keeps getting bigger.
Whether you’re here for a quick bite, a family tradition, or the start of something new: your table is ready.
