my gawd, why didn’t i think of SQUARES before?! it woulda saved soooo much trouble… what a good idea! now i think i’ll eat my pizza in squares instead of wedges… thanx y’all! 
Squares and wedges here in Ohio. I think I have a slight preference for wedges but not enough to make me boycott the square slices pizza joints. Also, there are some pizza places that serve a mean party pizza and, as was pointed out earlier in the thread, it is not really practical to cut those into wedges.
Being a life long NYer I find this thread both amusing and sad. FYI, there are two basic kinds of pizza 1) Napalitan (sic?) and 2) Sicilian
Napalitan (most commonly known as a Regular) - Round pizza pie cut into 8 slices (or as you call them “wedges”)
Sicilian - (should not be called Squares) - A rectangle shaped pizza with thicker dough (a little thicker than a Chicago Pan Pizza). The most common type is with the cheese on top. However there is also a variation with the sauce on top of the cheese. If done right is blows the others way. If you are ever in Queens or Manhattan (Penn Station) find yourself a Rosa’s Pizza (not a franchise but a very successful family run business). They have this perfected.
DISCLAIMER: Chicago Pan Pizza (Did Pizzeria Uno start this?) is to me a variation of Napalitan and Sicilian and I am not going to consider it in this opinion. I had this in Chicago and it was quite delicious.
Am I missing something or are you people taking a round thin dough pizza and cutting it into “squares”? What are you people thinking!? Pizza is a hand to mouth food. NOT a knife and fork food.
I have been in many US cities and I have never found any pizza that could hold a candle to NYC pizza (Note disclaimer Chicago).
I urge all of you to visit a real NYC pizzeria and realize what you all have been missing.
But of course this is just my opinion (But I am pretty sure most if not all pure bread NYers would agree with me).
Let’s get one thing straight - Napalitan/Sicilian are versions of Chicago Pan Pizza, - not the other way around - OK? 
Wedge is no good on flat pizzas, because it flops around too much - at least on good flat pizzas which are gooey and floppy - New York style!!! (the super hard crust pizzas are really not worth talking about, are they?? ARE they??)
Squares on flat pizzas are the way to go, if you eat all the edge pieces first, thereby allowing the middle (crustless) pieces to cool and congeal into a more solid mass that can be easily maneuvered.
Deep dish pizzas are generally 10" in diameter, so that the pieces would be too small if you cut them in any way but wedges.
green bean, go to antonios in downtown amherst. its a ways, but for good, nay, great pizza, its a sacrifice you may be willing to make. if you think pizza in western mass is bad, folks, you should try it in california. not only is it foul beyond belief, a loaded large can run 20 bux or over!! THE HORROR!!!
NYR407 urges us;
Well, in 1965 I went to a place on Mulberry St. named “Sally’s” (For Salvatore, I think). Everything was delicious, but, they had peanut butter on the toppings list. I didn’t try it. I was too 
back then.
Peanut Butter?
My friend at the time said it was fairly popular.
Could you, NYR407, a native and all, shed some light on this uh, peculiarity? 
Peace,
mangeorge (Loves NYC)
Since Mulberry Street is in Little Italy perhaps an Italian-American can shed some light on this, uh, delicacy?. I think peanut butter dates back to the early 1900’s when immigrants could only afford the basic necessities such as bread, tomatos, dairy and of course peanut butter.
Next time you are in Sally’s you should try it with relish and sauerkraut. Simply to die for.
Gazoo, actually they are all variations from Ellio’s Frozen Pizza. Or is it Stauffer’s French Bread? I forget.
NYR407 To answer your earlier question: Yes, they are talking about taking a standard round 16-inch Neopolitan cheese pizza and cutting it into squares. The cuts form a grid.
I know that you may have trouble wrapping your brain around that. I know I sure did. I thought it was a joke the first time I saw it–like if you cut a peanut butter sandwich into funny shapes and served it that way as a goof.
At first I was upset at the waste of a good pizza. Then I found out that it wasn’t a good pizza. Stupid pizza cut stupidly.
Now, if I saw a good pizza cut that way, I’d cry.
essvee: Thanks for the tip.
I’m hooked on personal-size pizzas. We sell them here, and two minutes in the zapper gets you a great snack. Two and a slurpy is a big lunch.
I just checked the Stauffer’s French Bread pizza in my freezer is dated December 1, 1933, so I guess it precedes all other pizzas.
REPENT, HERETIC!!!
As all Right Thinking People know, Round pizza, cut into wedges, eaten with your hands is the One True Way!
When I lived in Houston, there was this place (can’t remember the name of it now) that sold these absolutely huge honkin’ pizzas; they must have been 30" across. They were round, but cut in squares. It’s the only time I’ve seen commercial pizza cut in squares (school lunches don’t count); all the places in Missoula cut them into wedges. Personally, I don’t care; they taste just as good regardless of shape. That said, deep dish is the ONLY way to go. As a person I used to work with in a restaurant once said of a thin-crust pizza: “Is that a pizza or a cracker?”
Let’s get one thing straight here, Tapswiller the heathen.
Pizza, as we know (and love) it is not Italian food.
Ok, two things;
I was probably eating pizza before most of the people here were born.
Make that three;
Pizza is best consumed when very hot.
One more;
Hot foods, esp. pizza, are best eaten with a fork. On a plate. At a pizzaria. Lots of tangy, hot, spicy sauce.
Now run on home and tell mama you burned your lip eating pizza with your hands.
Peace,
mangeorge
Cut-wise there are two types of pizza. Round pizza ranges in size from 6 to 18 inches. Usually anything larger than that is made as a sheet pizza, basically a large rectangle.
The majority of pizzerias cut the round pizzas into wedges while the sheet pizzas are cut into squares.
As mentioned earlier there is a chain here called Danatos that cut the round pizzas into squares. Very few other places cut this way.
While I was in college there was a small independent pizzeria, I believe it was called Dor-Los (door lows) that started with a round pizza and made parallel cuts one way, as if you were going to cut the pizza into squares. Then instead of making the second set of cuts perpendicular to the first, they were made at an angle resulting in many diamonds about 2" on a side. It surprised the heck out of me the first time I saw it. They were the only pizzeria that I’ve ever seen do it that way. I thought it was a bit of a pain to eat it cut that way but some people liked it.
Northfield, Minnesota. Cute little town: “Cows, Colleges and Contentment.” And, ca. 1986, two psychotic Greek immigrant brothers, Bill and Basil, who owned rival pizza parlors making round pizzas cut into - squares? No - diamonds, really. The specialty of both places was gyros pizza - pizza with gyros meat on it. Very greasy and tasty.
The story goes that the brothers originally started a pizza parlor together - I think it was Bill’s. Bill subsequently fought with Basil and walked out, founding a new joint named (what else?) Basil’s. Yes, you read that right - Basil ended up owning Bill’s and Bill owned Basil’s. By the time I graduated in 1990, word was that Bill and Basil were getting along just fine, since they were each making so much money that it only made sense to let bygones be bygones. (This is a town with a permanent population of 11,000, but almost 5,000 students at Carleton and St. Olaf Colleges. You do the math.)
I just did a quick google search - it appears that both are still going strong 15 years later (oooo god it makes me feel old saying that).
Yay! My dopey topic reaches two pages!
Signing off from Western Massachusetts, the land of square pizza slices and no gas-pump doo-hickeys,
Nineiron