Pizza

Why Cutting Pizza in Triangles is Soo Last Year

by:
January 18, 2016
8 Comments

"Everybody grab a slice!" is a common phrase that occurs in my apartment (more-so since we discovered this crust), but "slice" is just too simple. Too last year. Now we're all about the "Come grab a curved heptagon!"

White Pizza with Ricotta, Yogurt, Tomatoes, and Basil

White Pizza with Ricotta, Yogurt, Tomatoes, and Basil

Recently News Scientist published one of our favorite contributions to both food and math of all time: Mathematicians Joel Haddley and Stephen Worsley applied "monohedral disc tiling" to pizza to create curious slices of the beloved food. No longer are we limited by the tyranny of the triangle! Below, we imagined some of our favorite recipes with new (and improved!) slices:

Left: Jim Lahey's Margherita Pie. Right: Meyer Lemon Focaccia

Use your creativity! Exercise your mathematic muscles! All we ask is that, whatever you do, don't carry your pizza sideways.

Pizzas (and Flatbreads!) to Try:

Jim Lahey's No-Knead Pizza Dough + Margherita Pie

Jim Lahey's No-Knead Pizza Dough + Margherita Pie

Meyer Lemon Focaccia

Meyer Lemon Focaccia

Broccoli Rabe, Potato and Rosemary Pizza

Broccoli Rabe, Potato and Rosemary Pizza

Savory Apple Tarte Flambée

Savory Apple Tarte Flambée

Glazed Shallot, Walnut, Sage, and Goat Cheese Pizza

Glazed Shallot, Walnut, Sage, and Goat Cheese Pizza

Asparagus and Arugula Pizza with Vegan Pesto

Asparagus and Arugula Pizza with Vegan Pesto

Do you have any pizza slicing tricks? Tell us in the comments below!

See what other Food52 readers are saying.

  • Smaug
    Smaug
  • 702551
    702551
  • Lindsay-Jean Hard
    Lindsay-Jean Hard
  • amysarah
    amysarah
  • Leslie Stephens
    Leslie Stephens
Leslie Stephens
I eat everything.

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8 Comments

Smaug
Smaug January 19, 2016
I like to roll it up jelly roll style and cut into slices, which can then be wrapped in bacon and deep fried. Serve on a bagel with a dab of Wasabi mustard.
 
Leslie S.
Leslie S. January 19, 2016
I would like to see a picture of this.
 
Smaug
Smaug January 19, 2016
Are you sure of that?
 
702551
702551 January 18, 2016
The point is to give everyone a chance of enjoying part of the crust, part of the middle, and part of the soft center. This is the same tenet behind cutting cheese (rind and center), cakes, bread, etc.

Similar thing with a potato gratin or berry cobbler. You are a complete boor if you just scrap off the prized crunchy part
 
Leslie S.
Leslie S. January 19, 2016
You say boor, I say cheese-lover :) But yes sometimes it's worth sticking with the classics!
 
Lindsay-Jean H.
Lindsay-Jean H. January 18, 2016
I love the illustrations.
 
Leslie S.
Leslie S. January 19, 2016
Finally! someone appreciates my artistic talent
 
amysarah
amysarah January 18, 2016
In Rome, it's very common for pizza to be sold "al taglio" - in rectangles cut from a larger rectangle; or, often it's baked in a long narrow strip and simply cut to whatever length you want (pointing works well here.) It's great for trying a few types - you just ask for skinny cuts of each.