Government just doesn’t work, man. If they can’t nail this down, what hope do we have?
Yeah, grades one through eight we had fixed menus if you decided to get a hot lunch. There was no option to buy anything. You got a calendar and a menu of what was served each day. I went to Catholic schools K-high school. High school had more of an typical cafeteria set-up with a choice of foods that varied from day to day, but pizza was one of the everyday options there. They never had pan or square-cut pizza there. Just your typical round one, cut into quarters, IIRC. I generally bagged my own lunch, so rarely ate the cafeteria food.
Growing up on Long Island, most pizza establishments offered both Neapolitan and Sicilian pies. A traditional Sicilian Pie (rectangular) is about as good as pizza gets, IMO. Problem is, those aren’t so easy to find outside of New York. Good Neapolitan (triangular) pizza is more available, and better than any non-traditional rectangular slabs, such as those found in Detroit. Yes, I’m very biased when it comes to my pizza.
I liked how the Minneapolis Star-Tribune described one of the reasons square cuts were popular in Minnesota: so if you’re first you’d politely take a small corner piece, leaving the better pieces for others. Ha! That doesn’t work around here.
I guess triangles. when done, I get some honey or agave syrup and dip the bones in that and have desert.
I’m here for any and all of it but I do prefer triangles. Gotta have that nice, chewy edge crust with every piece.
From Chicago, so I insist on Chicago tavern style cut into squares.
OLD JOKE
A man walks into a pizza place & orders a 12” pizza to go. The clerk says, “Should I cut it into 6 slices or 8 slices?”
The customer says, “Make it 6 slices. I couldn’t eat 8 slices.”
Teacher: Cletus, what did you have for breakfast this morning?
Cletus: I et six eggs, ma’am.
Teacher: You mean, “ate,” don’t you?
Cletus: Might’ve been eight I et.
Tavern-cut if the crust is nice and crispy. Triangle-cut if it’s a New York slice.
For round pizzas, pizza diameter is the determining factor. Smaller diameter pies get cut pie style because a square cut would result in tiny pieces. Larger diameter pies get cut into square shaped, manageable pieces
Squares for a thin crust, which is what I prefer. Triangles for a thick or deep dish crust. And I like both my squares and triangles to be small.
Me too. I have two baking stones, one circular and the other rectangular. So I bake two different shapes and cut them differently.
Appropriate comic – Mr. Boffo
Uh-oh, @Stranger_On_A_Train is back, he has come to smite me for posting his quotation in vain.
If you find my carefully dissected, clearly labeled remains with organs prepped for donation, well, I probably had it coming.
My experience is the reverse. I’ve had both good and bad wedges, but all the square pieces of pizza I’ve had have been shit pizza. I prefer wedges.
I’ve had some thin irregular pizza cut into 8 kinda rectangles, with a slice down the center and then each half cut into 4, so you get 4 short fat wedges and 4 lumpy rectangles. That’s fine. But I’ve never had halfway decent pizza that was cut into squares.
An excellent reason to visit Chicago.
Hijack alert! What’s a Sicilian pizza? What’s ‘regular’?
No love for rectangles in this thread?
The place I go to (campisi’s) makes oval pizzas and they cut them into rectangles.
Otherwise I’ll go with squares. So when my dog steals a slice when I’m not looking, he’s just got a little piece as opposed to a whole slice.
A “Sicilian pizza” in American terminology is a thicker style of pizza cooked in a sheetpan or similar.
Look under “United States” here to see how the term is used in the US: