Pizza question--different than the similarly titled GQ thread

[DrCube]

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.

[Troy_McClure_SF]

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.