Here’s a pizza riddle. If you make a deep-dish pie in a square pan rather than a round one, is it something other than deep-dish pizza? What happens if you cut a thin tavern-style pizza into slices rather than traditional squares? Does it become something else? Does the world end? If a pizza falls in the woods, does that mean the crust needed a higher level of hydration?
As diners have become more familiar with regional pizza styles, something has happened. We’ve begun classifying and categorizing our pies as if they were exotic flora or fauna in need of a Latin genus name. A nationwide cohort of pizza obsessives
→ Continue reading at SeattleMet