Aficionadough: Rectangles, Triangles and Squares, Oh my God! There are reasons for the different slices of your pizza pie
Today we’re defining the last critical part of your pizza education before you start profiling pizzerias in central Ohio. No matter how you cut it, there are those who cannot contemplate that pizza, like cookies, chocolate chips and beer glassware, is not a single shape that serves the whole experience. . Living among us, sometimes at the sight of other times lurking on pizza discussion boards, there is a subset of consumers. which are deformed by a slice at right angles. Today, I’m going to free most of you with an overview of the “why” of the different types of slices in the pizza world.
In order to start the dialogue, allow me to set the scene. An East Coast transplant walks into a Midwestern pizza palace and embarks on a rant about how the available pizza sucks. The trigger is always the sight of a square pizza pie, which I call the “I can’t see (eat) pizza for the squares” phenomenon. As an Ohio resident visits New York or an East Coast metropolis, encounters a different variety, style, and cut of pizza, and thinks or says, “That’s good.” There is no reciprocal exchange of rage. Those of us who grew up on squares can adapt. Those who grew up solely on triangles fall victim to group thinking and years of propaganda to such an extent that only endless love, extensive deprogramming, an abundance of right angles, and cheaper housing can heal.
If you weren’t a geometry fan in high school, fear not, this discussion of shapes won’t get complicated. The shape of a slice depends on multiple disparate factors: history, tradition, style of pizza, type of oven, geographic location, fancy, where and when the style associated with the slice was created and whether the slash maker-maker was / is filling-centered, dough-centered, or self-centered.
There is a time and purpose for all forms of the pizza world, so as a resource to help someone with the phobia of square slices, or to just make you feel better about your life choices. culinary, I will break down the different types of slices. and why they all deserve a place in your heart and a place in my womb.
While with the most common slice, the ubiquitous triangle or wedge slice is the dominant cut in the pizza world, we start, but certainly don’t end, with pie-shaped crowd pleasures.
Modes: New York, New Haven aPizza, Neapolitan
Places: Borgata, Adriatico’s, Everywhere
Benefits: You can often fold the slice to eat on the go, there is often a giant ring of crust if you like it
The inconvenients: There is often a giant ring of crust that could have been flattened to make more pizza
Pizza as we know it originated in Naples, Italy. By its circumstances and design, it was created as a food for people on the go who often did not have a kitchen at home. Often served by the slice, the ring of dough at the end served as a handle for the eater in a hurry. The dough ring can also be used as a contact point for turning pizza in a very hot oven or removing it. A round mound of pizza dough is made to toss and flip it, which puts on a good show. More importantly for thinner crust pizzas, mixing helps moisten the dough and helps it rise in the oven. The perfect shape for this approach is a circle and when your goal is to give someone a lunch on the go, one or two triangular slices are perfect to eat on the streets of Naples. For the time, place and style of oven in which this style was created and for the consumers for whom it was created, the triangle was the best way to serve the masses (back in the days before boxes and boxes). pizza bags).
Modes: Sicilian, Detroit
Places: Adriatico’s, Jets, Tiger Pie
Benefits: A pizza baked in a pan can create a large volume of pizza to be consumed in the same space as the “traditional” pizza. Rectangular slices provide plenty of crust for crust lovers.
The inconvenients: If dough isn’t your thing, you’re going to feel those carbs pretty quickly.
Rectangular slices usually come from pizzas created in pans with a focaccia style thickness (at least 1 inch deep). In the case of Detroit Style Pizza, the style was shaped by the easy access to auto parts pans available for a song (or perhaps brought home from work) in the 1940s.
Modes: St. Louis, Dayton, Columbus, the “Edge” of Pizza Hut
Places: Tommy’s, Gatto’s, Terita’s, Bexley Pizza Plus
Benefits: Easy to share, supports more topping capacity (volume and variety), makes it easier to try more topping combinations, easier to say… “just one more slice!”
The inconvenients: What do you do with the corner pieces? Having to listen to people complaining about square slices.
The consensus is that square pizza, also known as Tavern Cut, Party Cut, and The Great Satan, is largely a style that originated and is still very common in the Midwestern United States of America. It’s very likely that this originated in Chicago in what is commonly referred to as bar pie or tavern pizza. This cut was intended to provide a smaller serving of pizza to a larger number of people in a friendly bar or tavern setting. We know that this approach to pizza cutting was codified in Columbus by Romeo’s Pizza (Jimmy Massey and Romei Sirji) in 1950. The square cut worked well for all of these types of squares in the 1950s. Back then, it was very popular with newly wealthy teens who could go out in groups, pool their money, and share different topping combinations in one place to take advantage of this odd new food offering. The triangles may have pointed these early entrepreneurs in the right direction for pizza, but the square made it what it is today in Columbus!
Pizza with central cut – The great compromise of cuts
Style: (Old school) Columbus
Places: TAT, Massey’s, Rubino’s
Pro: He can bring peace to the song debate
Disadvantage: Not many people know about it, so you have to ask for it specially in most places that offer it.
This is how the center cut works. The pizza maker cuts the pizza vertically and then makes a horizontal cut in the center. This creates long, narrow rectangular pizza strips. Each slice has a crust section. The end result is even easier to share and offers the possibility of a greater variety of toppings. While this cut will not work on a Chicago Deep Dish pizza and may not be a best practice for some other styles, it is a very viable option for most situations.