Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.
Looking at Wolf Street Pizza's menu I was intriguied by the "sheet pie" listed separately from the Sicilian and the regular pizza. Thinking it might be similar to the square bakery pizza or tomato pie that's fairly common in Philly, I inquired about the sheet pie, and was told "It's sheet pie. Square." Hoping to discover a sub-variant of an already obscure regional pizza variation, I ordered a "half sheet" ($9.25).
What we got was very different from bakery pizza and closer to a thinner-crusted Sicilian, topped with insane amounts of cheese. For lovers of ridiculous amounts of stretching, oozing, ribbons of sliding mozzerella without the bready crust of a standard sicilian, this is your pie.