Happy New Year to you as well; may it be blessed!
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Clearly 4 slices is the number they expect people to eat, so as a solo feeds 1, a medium feeds 2, and a large feeds 3.
I gotta say, of all the various ways people try to portion out pizza in a group, this one seems most true-to-life.
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Canada wallows in lameness…
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As do we all…
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First, assume a spherical pizza…
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In math, as in life, we should check our assumptions. Every major brand (Dominos, Pizza Hut, Papa Johns) uses the following size chart: Med=12, Large=14, X-Large=16
This dumbf@&! reporter used an assumption of a 12 inch medium and an 18 inch large. 18 inches! Hello? What planet are you living on?
No, dear author you are wrong. It is almost always better to order 2 mediums. Do t believe me, do the @&)ing math with the correct dimensions.
How am I like the only person who caught this?
I think a few people above you in the thread caught it as well.
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pineapple and spicy portugese sausage is one to try as well
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FTFY
I feel as passionate about pineapple on pizza as Jon Stewart does about Chicago Style pizza.
…whereas Papa John’s seemingly adds 1/4 cup of it per pizza.
Not specifically but I’m guessing it has something to do with “4 - 4 - 3 - 2”
I miss “pizza boat” (i.e. on half of a sub roll or similar). At one school they put slivered almonds on the pizza, which couldn’t have been cheap (possibly cheaper than meat, though).
I recall someone fixing an oven where he could put it on the cleaning cycle and still open the door when he wanted. Hot enough for pizza, but also hot enough that he moved the oven out in the yard.
Around here (DC area), Ledo’s and a few one-off pizzerias are famous for that. But I’d heard that it’s called “Detroit-style.”
I wore out the motors in both a KitchenAid stand mixer and a bread maker. The problem, seemingly, was that I had the temerity to use the dough hooks on the former, and to make bread using the latter.
Extreme Pizza (in Northern VA) had that on their sandwich board out front…
…and I will vouch for Extreme’s “Aveiro” pie.
ETA: The best pizza I’ve had (at least in the past few years) was at Roebling Pizza in Brooklyn. I remember their large pie being at least 16".
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In China, I once tried tuna pizza with pink sauce. It tasted like warm tuna salad with Thousand Island dressing. I would rather eat that pizza for the rest of my life, forsaking all others, than eat pizza with a fruit topping (except black olives).
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Indeed. I had to look twice at the menu at the pizza joint in Sweden.
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Checking the math, it was mentioned 7 times previously, including one other person who felt it was important enough to make it their first post.
Maybe we can chalk it up to a mathematical version of Muphry’s Law?
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I find that super hard to imagine, and I’m someone who likes pineapple on pizza. Is it sweet and mushy? Or is it more like plantain, starchy and bland?
Side note: for some bizarre reason, green bell peppers were called “mangoes” on pizza menus throughout the 80s around Central Ohio. I have no idea why, or if this was common elsewhere, but it was extremely confusing.
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Oh, my. Don’t let my son see that. It might be his ideal food. Maybe if it had a croissant crust?
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If I want real pizza oven pizza, I save up and go someplace good.
For everyday pizza, much healthier, tastier, and only slightly more expensive than bad chain pizza and in under 2 hours, I make it at home, in a 450F oven. My dough is much like @snigs - flour, water, salt, yeast - only wetter, and plopped into a jelly roll pan after the first rising. Ten minutes of parbaking is the secret to a crusty bottom with this; take it out, add toppings, then slide it directly onto the oven rack to finish baking.
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I forgot to mention earlier that a popular “Frankenpizza” over here in the Bundesrepublik is a Margherita with Döner Kebab meat as a topping. Make of this what you will.
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That sounds ausgezeichnet!
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