At Slice, we often used slightly specialized terminology to talk about pizza. Here, we demystify some crust terminology.
The edge or lip of a pizza. This is what most Americans refer to as the "crust." While this might work for casual conversation, we have to be a little more technical at Slice, as we typically use crust to refer to the entire bread component of a pie. On Slice, we sometimes call the cornicione the "end crust."
We at Slice believe that a certain amount of "charring" is acceptable and even desirable in a crust. It gives it some flavor and, yes, a little bit of visual appeal.
What's going on in those "char" photos above? Who takes a photo of the bottom of their pizza? In Slice land, you'll see it referred to as either an upskirt (though we've since moved away from that term a bit) or an undercarriage shot. It's simply there to show how well done a pizza crust is.
Leopard-spotting is a subset of charring — it's the little spots of char that occur on the rim of the pizza. Sometimes large or sometimes pinprick-size. True pizza nerds would not refer to the blackened spots on the undercarriage as leopard-spotting — that's just char.
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