'square pizza' on Serious Eats
The ideal square pie needs a soft, moderately chewy, and pliant crust, with an almost fried crispness to the bottom. The layer of cheese should be thicker than on a traditional pizza, and as for the sauce, I like it with a hint of roasted garlic, a touch of herbs, and lightly cooked with a distinct sweetness and overt tomato flavor. I know—I'm a demanding guy, but I'm also willing to work for my pies. 23 takeout containers worth of leftovers,** 8 pounds of mozzarella, 16 pounds of flour, and more tomatoes than you can shake a stick at later, I finally achieved the pie of my dreams. Let me walk you through it.
In one of last week's Daily Slice entries, I mentioned that I preferred the corner slices of Sicilian or square-cut pizzas. Which led JustinH to ask: "Do you covet the corner slice? I'm a longtime Sicilian fan and have always preferred an edge slice, even the center slice, though messy is preferable in my opinion." Shazam! Poll inspiration. So how 'bout it: When it comes to square pies, do you prefer corner, edge, or center slices? »
October! National Pizza Month! This month we'll be bringing you Daily Slice, quick snapshots of slices and pies all of us at the Serious Eats empire have been enjoying lately. —The Mgmt. [Photographs: Caroline Russock] Dyker Heights is a virtually untouched Italian-American stronghold in southern Brooklyn with plenty of fantastic pizzerias including Krispy Pizza, full of old-school Sicilian touches from the cases of arancini to colorful mural of an ornate donkey-drawn cart that adorns the wall facing the oven....