i stopped folding my pizza

[hottpeper13]

At my pizza parties if there are more then 8 people we cut squares so everyone can sample each pie.

 

[betarhoalphadelta]

For the square cut pizzas, I prefer the inner pieces. It’s easier to eat that with a fork and knife sometimes. I still don’t understand why it’s square though.

https://interactive.wbez.org/curiouscity/pizza/

 

[mac_1103]

I prefer trapezoids.

 

[betarhoalphadelta]

But at some level I feel we should have different names for all the styles of "pizza." Seems it's too broad a term to cover all the varieties. My opinion of course.

I make this comment frequently... It's impossible to answer the question of whether NY style foldable pizza or Chicago style deep dish pizza is the "better" pizza... Because they're practically different foods.

And BTW, Chicagoans don't even eat deep dish ALL that often. It's a sometimes food. Chicago "tavern-style" thin crust cut in squares is far more popular and more prominent. I'd say it's the default when it comes to Chicagoans and pizza, because you can eat that and not feel like you've got a 3 lb lump of cheese in your GI tract for the next 3 days. And yes, there are also all the national chains that make wedge-cut pizza, and they apparently do enough business to... remain in business.

I'm excited, though... For my birthday on Friday we're going to a local place that can actually do tavern-style pizza well... Seems nearly nobody in Southern California knows what it is, so it's a special treat for me as a transplant...

 

[mac_1103]

Happy Birthday!

 

[Pennine]

I make this comment frequently... It's impossible to answer the question of whether NY style foldable pizza or Chicago style deep dish pizza is the "better" pizza... Because they're practically different foods.

And BTW, Chicagoans don't even eat deep dish ALL that often. It's a sometimes food. Chicago "tavern-style" thin crust cut in squares is far more popular and more prominent. I'd say it's the default when it comes to Chicagoans and pizza, because you can eat that and not feel like you've got a 3 lb lump of cheese in your GI tract for the next 3 days. And yes, there are also all the national chains that make wedge-cut pizza, and they apparently do enough business to... remain in business.

I'm excited, though... For my birthday on Friday we're going to a local place that can actually do tavern-style pizza well... Seems nearly nobody in Southern California knows what it is, so it's a special treat for me as a transplant...

I could kill for a Ginos East deep dish.

 

[Hoppy2bmerry]

OK, triangular slices or tavern cut (squares)...what say you?

Discuss.

The first pizza I had in Nebraska that wasn’t from nasty Pizza Hut. Was a culture shock moment for me. It was a mom and pop shop, the older gentleman had an Italian accent, so I thought the food would be familiar, boy was I ever wrong. The pizza come out of the oven looking heavy on the cheese (not bad) then he cuts it into squares and slides it into a waxed paper pastry style bag. WTF!?
Prior to going to college there I had not traveled much outside of NY state, but that shop was the only place I’ve ever been to that used a pastry bag for a pizza to go to this day nearly 50 years later.

 

[MaxStout]

The first pizza I had in Nebraska that wasn’t from nasty Pizza Hut. Was a culture shock moment for me. It was a mom and pop shop, the older gentleman had an Italian accent, so I thought the food would be familiar, boy was I ever wrong. The pizza come out of the oven looking heavy on the cheese (not bad) then he cuts it into squares and slides it into a waxed paper pastry style bag. WTF!?
Prior to going to college there I had not traveled much outside of NY state, but that shop was the only place I’ve ever been to that used a pastry bag for a pizza to go to this day nearly 50 years later.

Yikes.

The "tavern cut" must just be a midwest thing. I see it cut that way a lot around here (Twin Cities). Never had it served in a pastry bag, though.

I looked through one of those lists of local pizza variants in Wiki. Apparently, there is a "Minneapolis style" pizza. I've lived here 30 years and never heard anyone refer to it as such. It's just thin crust pizza. We have a few local chains that serve it--sort of hand-tossed pizza, that if it wasn't diced into squares might be close to NY style.

Weirdest pizza I had was St. Louis style. Not bad tasting, but I never got used to the texture of Provel cheese that lacked the stretchiness of Mozzarella.

 

[DBhomebrew]

Metro-NYer now living in St Louis. I've lived in many places since NY. I've found some sort of enjoyable cheese & sauce on bread in nearly all of them. Sometimes truly wonderful in their own local way. StL's Provel is the most god awful thing I've come across. The way it coats your teeth, blech. And yet, they're so proud of it.

 

[Hoppy2bmerry]

Is it even cheese? “Cheese food” perhaps?

 

[WesBrew]

looks like bait.

 

[HBT_Admin]

Swiss and Provolone cheese? Where's the Mozzerella?

 

[DBhomebrew]

Don't forget the cheddar.

Designed for it's low melt point and clean break. Have you even lived if you haven't experienced a glop of 900° cheese stretching, stretching, landing on your chin?