Pizza places have signature styles -- the toppings they choose, a distinctive bit of garnish or even the way they slice their pies. The latter was the subject of an interesting debate between two Chicago Tribune staffers, who argued whether the traditional triangles or square cut (known as "party cut" in Chicago) pizza should reign supreme.
"Cut into squares, it's not so much a cheese topping as it is a cheese hat," argues restaurant critic Phil Vettel.
An overabundance of toppings is a critical problem, but the goal
is not to weigh down the debate or the crust. In fact, Vettel makes the
argument for reporter Kevin Pang, who defends the grid cut vigorously.
"Sometimes all I want is the cheese, sauce, 'shrooms, and the minimum of crust needed to keep it together," retorts Pang.
Square or triangular, there's something about being handed a hot
slice of pizza dripping oil onto a paper plate. It's one of the few foods
that, like a hot dog or Chinese food, seems to inspire a unique kind of
craving. If you need a recipe for a pizza slice, this one from a native New Yorker is likely the best you'll get.
At first pass it would seem that there's just not that many slice joints in the Kansas City area. Grinders, d'Bronx and Pizza 51 sell oversized slices, Joe's Pizza Buy The Slice is an end-of-the-night oasis in Westport, and Johnny C's Pizza has St. Louis style slices in Shawnee. Where else would you stop to grab a slice?
[Image via Flickr: The Pizza Review]
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Italian Delight at Indian Springs (yes, Indian Springs) does a great NY-style slice with freshly-made mozzarella.
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