Why not cut a square pizza into rounds with a cookie cutter?
Well, because then you’d have a bunch of little four pointed star shaped pieces.
Wedges just make sense. All the slices are the same size and shape, and each one comes with a built in handle. It’s not like they were originally square, and people started cutting wedges. Instead, people have consciously decided to start cutting pizza into squares, even though there seems to be real benefit to it. It doesn’t make any sense.
I agree. It was Cottage Inn Pizza for me.
Good news, though. I’m a teacher and our pizza is round, from Dominoes, so further kids are not being subjected to that pizza in my area. 
OK. Why not cut it into four-pointed star shaped pieces?
Not all sqaure pizza has thick crust. In the Midwest, there is thin crust square pizza. This has confused some New Yorkers who didn’t realize I wasn’t talking about (what they call) Sicilian Pizza.
Because then you’d have a bunch of round pieces.
Wait. People cut non-sicilian pizza into squares? I’m shocked.
Ordinary pizza is preferably a wedge, for ease-of-stuffing-into-face.
Québec-style pizza (ie; laden down about 2" thick with meat, and only managed with a knife and fork) can be any damn shape it wants to be.
I very much prefer pie shaped pieces, and when we get a “party cut” round pizza I insist on getting the corners because they at least approach the right shape.
Round pizzas taste better. They are more likely to have a crust that has been properly stretched and possibly even made from scratch and never frozen. Rectangular pizzas are generally cheaper and made from frozen dough.
Rocky Roccoco’s (http://www.rockyrococo.com/) has rectangular pizzas / slices - which are pretty good – definitely a thick / deep dish pizza (apparently thier thing crust pizzas are rond - never had one)
Brian
I like mine cut into Moebius strips, but I can never figure out where to take the first bite.
Round pizza cut into wedges is a challenge?
I think that part of the problem, as it’s been stated, is the lack of taste inherent in the dough/bread (I don’t agree, but multiple folks have said they dislike the crusts). How do you guys feel about stuffed crusts, flavored crusts, or different doughs?
Here in St. Louis a lot of pizza is square. The most notable delivery place for St. Louis style, Imo’s, is round but cut into squares. But a decent number of restaurants sell their STL style and it’s rectangular. I really don’t know why. I like square pieces but it is probably just because I am so used to them. I’ve eaten more square pizza than non.
This thread is making me want to make my own pizza in some non-standard shape. Right now, the first shapes that come to mind are a football shape, or a flying Elvis shape.
Stuffed crusts are just wrong. I prefer a thin cracker crust (despite half of my ancestors Sicilian or Sicilian descent), because most thick crusts are just flavorless. Putting some sort of cheese or sauce on the crust doesn’t solve the problem.
I will happily consume French bread pizza, though, assuming that the French bread base is tasty by itself. In fact, I like French and Italian bread very much.
Cheddar cheese on a pizza, no matter what sort of base it has, is an Abomination unto the sight of of the Flying Spaghetti Monster.
(note: I worked in a pizza place for far too long)
I prefer standard slices. Probably because:
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throwing a pizza cut is squares (“party cut”) from the cutting board into a box RARELY works well.
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the place I worked for decided to make pizzas cut into a shape of a T Rex. They were such a pain…Cutting the dough, saucing the thing, cutting the thing. getting it into the box in a T Rex shape…just…no.
This may be the only place in my life I identify as conservative. Pizza in wedges please!
I personally find making a circle harder than making a square/rectangle. Do you not?
ETA: Plus you can make more food per area. I’m sure that’s why they do it in school lunches. I generally prefer more food to better food.
We have a chain out here called Donatos who’s original pizza is thin crust, round and cut into squares (well, rectangles and arc-shaped pieces). It always throws me off because I don’t know how many pieces to take. I either have too few or too many.
They have added a thicker crust option recently, which has wedge-shaped slices.
I don’t mind square. But you have to wait a bit before you dig into the center crustless pieces so that you don’t lose all your cheese.
In the sense that in pizza chains’ never-ending search for [del]cheapness[/del]efficiency, they could fit more pizza into the oven at a time if they were all rectangular, or even dispense with batch cooking and churn out a continuous strip of pizza on a conveyor belt system.