The best frozen pizza I’ve found is DiGiorno’s Garlic Bread Crust pizza, which is square. I love them corner pieces, with the extra garlic-bready goodness.
Delivery? Meh, don’t care, but wedges seem easier to handle.
It’s not that rectangular pizza is Sicilian. It’s that Sicilian is served in rectangular pieces.
Yes yes yes! The twirling is what makes the crust have the right consistency. I assume it’s something about developing the gluten in the right way. Also, when twirled properly, the outer crust comes out just right.
Not when you’re twirling the dough.
Plus, if you’re rolling it out, you can’t fling it into the air like a flying saucer!
The worst pizzas I’ve ever had were also square, in Italy(Naples) but it hasn’t put me off of square pizzas.
It has however put me off ever eating pizzas in Italy ever again.
Best pizzas I’ve ever had were in the U.S.
The pizzas in Turkey (pide) are boat-shaped. And delicious.
My sis-in-law always made rectangular pizza, because she wanted to fill the whole oven shelf with two side by side baking sheets.
And her pizza was fabulous. The one quirk is if it’s cut so some slices don’t get the puffy edge. I love that best, but since others don’t eat it, they just jumped on the middle squares.
The one funny thing about round pizzas is they usually put one slice of pepperoni directly in the center. Why? It’s too much trouble to divide into sixths and so sloppy when it trails off the edge of one slice. When I make pizza, I lay out the pepperoni in six wedges, not where the cuts will be made. Not rocket science. To prevent having to cut through tough pepperoni after baking.
The wedge shape is easier to keep the front part from dropping forward for the people that eat it with their hand. It’s a weight thing. I’d prefer a circular pizza no bigger than 14" in diameter.
Rocky Rococo has done rectangle pizza since the early 80’s.
I used to make bear, Micky Mouse, and snowmen shaped pizza as a kid. They all tasted the same, but for kids it was fun.
Leto’s is the answer my friends. Leto’s pizza will convert you to rectangles for life.
Resistance is futile.
P.S. While I agree that shool pizza is lousy pizza, it was also the best meal they had, and I looked forward to it. Lordy that’s a sad statement! ! !
Best.
Pizza.
Evar.
There was a pizza place right across the street from me in college that would do “Chicago cut” (small square pieces). That was with a nice thin, crispy crust. Don’t think it’d work too well with thick pizza (it’d ooze all over). Made no difference to the taste of course.
My freshman year I worked in a pizza place (Garcia’s Pizza In A Pan) that did deep-dish slices in rectangular pans, we’d get six rectangular slices per pan. Made-to-order pies were all round and sliced in wedges. They were all fine.
Regular pizza must be round cut into wedges. Thin crust, for me, is preferably round cut into rectangles. I just like it that way, especially the edge pieces.
Rectangular pizzas, on the other hand, are an abomination.
Doesn’t make a lick of difference to me. Good pizza is good pizza no matter how it’s shaped or cut. Different styles have different traditions in terms of shape and cut. A midwestern (Chicago, Milwaukee, St.Louis) tavern-style pizza is round with a rectangular party cut. A New York or Neapolitan pizza is round and pie-cut or uncut. An Italian bakery style/Sicilian type pan pizza is usually rectangular with a rectangular cut. Embrace the variety!
Glad to see they are still there. You must be taking over the fan club where I left off. I haven’t been in L.A. for 10 years.
Every tried their pizza with shrimp?
And how about Rotelli La Rosa? (really great rotelli pasta with big shrimp and some kind of dy-no-mite white sauce)
You wouldn’t say that if you ever tried Barone’s.
All this talk about crust reminds me…I think I have found the secret to the best focaccia. I use an automatic bread maker, but just for the dough cycle. I start with a basic white bread recipe, but add lots of garlic powder (that’s the secret!) and replace the butter with olive oil.
Then spread it on an oiled baking pan, brush more olive oil on top and maybe some parmesan cheese sprinked, let it rise again for about 40 mins in a warm place, then bake.
I wish I were Italian – their food is such fun! {sigh}
Er. It’s completely possible to get the conventional wedge shaped pizza slice from an oven space maximizing rectangular pizza. Simply cut the pizza in a zig-zag pattern. For the imagination impaired I’ve created a simple illustration.
It might seem like the circular pizza is easier to divide into uniform sizes slices but it isn’t really— almost any error or change in the center position during the cutting of a circular pizza results in significant size variations. The zig-zag cut is no worse.
I’m not sure if many places make wedge shaped slices in this manner, but it does work reasonably well.
Hmm… and if you scalloped the outside edges so that each wedge had a curved edge, you could even assemble them into round pies and serve them that way! 
[quote=“TruCelt, post:48, topic:509908”]
Leto’s is the answer my friends. Leto’s pizza will convert you to rectangles for life.
[QUOTE]
On the way home last night I passed by and realized, it’s spelled with a “d”. Ledo’s pizza. [blush]
It’s very hard to hand toss dough into a square shape so for true pizza I say it has to be round.
However my wife bakes a square Schiaccia (a type of focaccia) covered with Gruyère, red onions, thyme and olive oil. That and nice bottle of wine and it’s dinner. Any leftovers you serve toasted with fried eggs for breakfast.
This thread astonishes me. What difference can the shape make to the taste. Amusingly, two consecutive replies (#15 and 16) argue for round pizzas one because there is too much crust and the other that there is too little crust on square pizzas.
Since my pans are square (actually rectangular) I always make square pizzas and no one complains. In fact, I have never tasted a pizza like the ones I make (my favorite uses pesto sauce, soft goat cheese, black olives, and walnuts, yum). Once I threw a pizza party and we posted a bit of doggerel on our door. I don’t remember the whole thing, but the last (somewhat ungrammatical) line was, “And that is why our pie are square.” Most of the guests are mathematicians.
Nostalgia kicks in for me here. I grew up on the world’s best pizza: Perry’s Pizza Joynt in Melrose Park, IL. They’ve always done party-cut (i.e. squares), so naturally I’m partial to that.
One practical advantage I can see to party-cut is that it’s easier to share among a larger group. Plus, you’re not committing to an eighth of a pie every time you take a slice.
Mind you, though, good 'za is good 'za, no matter how you slice it.