What Type of Pizza is Your Poison?

Does the shape of your pizza change the way it tastes?

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Total Votes : 34

Scroll down to see how people across America voted.

Pizzas have long been cooked as a circle and served as a triangle, but with how deep and diverse the pizza universe is, it was only a matter of time until another style became widespread as well.

Rectangle-shaped pizzas have been around but have not been as much of a hit as your standard pie-shaped slices. But, a recent trend has seen these square-cut pizzas gain ground on your typical triangle pizza.

It is taking place in New York City, which is home to the iconic New York-style pizza, and if they are willing to accept square-shaped pizza, shouldn’t we all?

Why they are growing in stature, is still unclear because the most popular styles of pizza are all pie-shaped, and at its core, pizzas all use the same ingredients.

International pizza consultant Anthony Falco believes the assembly of the pizza is what makes them so alluring. They are smaller, and usually thinner slices, making it easier to eat. But at the same time, because you eat so many pieces of them, you may feel as if you’re full, even though you technically did not eat as much as you would have with usual slices.

“They’re very light and airy,” Falco tells The Post, “but also substantial.”

Whether you are a fan of square cut or not, there are some pros that come along with them. They are more comfortable to handle and eat, easier to share among a group of people, and lack an actual crust for those of you who don’t like it.

And like your standard pizzas, square cuts do have different classic styles because of the crust style, cheese, toppings, etc.  In New York City alone, there has been a rise of multiple types of square-cut pizzas.

The Sicilian, for example, was introduced in Sicily, Italy during the 19th century and has made its way to high popularity in the city.

It is focaccia that is often topped with onions, anchovies, tomatoes, herbs, and strong cheese such as caciocavallo or toma. From there, it’s up to the individual to create their own.

NYC pizza joint, Upside Pizza, for example, modified it by adding a cheesy, buttery crust from the 19th century.

“Tradition is great, but if everyone stuck to tradition, we’d all be doing the same exact thing,” chef Noah Grossman says.

Then you have Long Island’s own The Grandma, which is thin-crusted and crispy dosed heavily in olive oil with the mainstay of toppings including cheese and tomatoes. And unlike many other pizzas, the cheese goes on first, with the sauce on top.

Detroit is known for being an exporter of motor vehicles and music, but over the past decade, their Detroit-style pizza has made waves across the country.

The crust is thick and chewy and baked both before toppings are added and after, and it’s typically covered in Wisconsin brick cheese.

Al taglio is another thick-crusted style pizza worth checking out. “Pizza al taglio tends to have more of a crisp, golden brown crust with a softer interior and is typically up to an inch thick,” says Matthew Brandsey, executive chef of Princi, a famous Milanese bakery.

If you are a non-believer in square-cut pizzas, give it a shot before making up your mind. It can’t hurt. You can read more about this on the New York Post.

Here’s how people on the Zip app are weighing in on this all over the country!

Does the shape of your pizza change the way it tastes?

24% Absolutely
76% No difference
23% Absolutely
77% No difference
24% Absolutely
76% No difference


No difference

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