You'll notice on the Barnaby's pie pictured in my blog that only 4 of the pieces are completely devoid of crust. At my house, those are always the last 4 left in the box...ymmv
I prefer the square slices for their eatability. But I dislike them because most of the slices have no crust.
I think this is what strikes me as the worst aspect of this shocking practice, of which I had never before heard. Why slice a round pizza into squares? Why on earth forgo the much more logical radiant slice standard, in which each piece contains the best of both worlds: the cheesy center and the crusty crust? This sort of thing strikes me as distinctly inegalitarian, and can only lead to contention and infighting amongst the ranks.
I'll fight you BOTH for them!
If anyone had asserted to me last week that this was done routinely at multiple pizza houses, I would have scoffed!
I have only witnessed square slicing of rectangular pies, and that at only one place here in San Francisco, which serves a very different style of pizza (they call it "Sicilian"), which has a thick, bready dough, the outer edge of which does not differ substantially from the cut edge.
Question: is this done to Chicago's famous deep-dish pies as well?