# Pizza question--different than the similarly titled GQ thread

**URL:** <https://boards.straightdope.com/t/pizza-question-different-than-the-similarly-titled-gq-thread/330263>\
**Category:** In My Humble Opinion\
**Created:** [November 9, 2005, 7:43pm UTC](https://boards.straightdope.com/t/pizza-question-different-than-the-similarly-titled-gq-thread/330263 "2005-11-09T19:43:44Z")\
**Posts on this page:** 2\
**Page:** 2

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**Author:** ![DrCube](https://avatars.discourse-cdn.com/v4/letter/d/a3d4f5/32.png) [@DrCube](https://boards.straightdope.com/u/DrCube)\
**Post date:** [November 10, 2005, 11:55pm UTC](https://boards.straightdope.com/t/pizza-question-different-than-the-similarly-titled-gq-thread/330263/21 "2005-11-10T23:55:39Z")

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As a huge pizza afficianado (is that the correct spelling?), I am delighted to answer this question. I buy pizza, not pie, pizza… occasionally its refered to as “a” pizza. Pie always sounds like a quaint “Sienfeld” type word, and I always want to use it to sound different, but I always forget and just say pizza. If possible, regular pizza is bought by the slice, but St. Louis-style pizza usually is cut into squares.

Which brings me to ask something I’ve always been curious about. I’ve heard of New York style pizza, and Chicago-style in movies and on TV, but does anybody outside of the St. Louis area know about St. Louis style? Its thin-crust, with provolone, and cut into squares, and I’m a big fan. It seems like something Imo’s or Cecil Whittaker’s just made up, and theyre trying to pass it off as traditional and great… which of course it is.

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**Author:** ![Troy\_McClure\_SF](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/troy_mcclure_sf/32/4150_2.png) [@Troy\_McClure\_SF](https://boards.straightdope.com/u/Troy_McClure_SF)\
**Post date:** [November 11, 2005, 12:03am UTC](https://boards.straightdope.com/t/pizza-question-different-than-the-similarly-titled-gq-thread/330263/22 "2005-11-11T00:03:15Z")

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I know what a pie is, and I’d barely give it a thought when I hear its occasional use, but you either order a pizza or a slice.

I’ll fold it if it’s collapsing under its own weight, but I’ve been known to assemble minor feats of engineering with my fingers to prevent folding. If I wanted a folded pizza, I’d get a friggin’ calzone. Pizza toppings are meant to live free and breathe, not to be hidden and shamed.

And anyway, a slice o’pizza should be built to withstand a massive amount of cheese and meat and other stuff on top. The crust should be thick and doughy throughout, culminating in a blossom of dense, soft, heavy sourdough at the edge. You couldn’t fold it if you wanted to.

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