Square Detroit style pizza is baked in a pan, so the edges get crispy like brownie edges and the cheese at the top edge gets crispy.
You seem to be placing a lot of artificial restraints on your pizza eating - you’ll miss out on some good eats that way.
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What about the soggy edged middle squares? Or do you just feed those to kids who can’t win the arm-wrestling for the edges? What about the (NY) practice of giving kids the crust to teeth (teath?) on?
No, I’m afraid square pizzas won’t do, and may not be pizzas at all. grin
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Exactly - survival of the fittest, those kids don’t deserve the good stuff. There are a couple square pie places in San Francisco and they sell pies in 4 slice configurations, probably for that very reason.
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teethe
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Thank you.
Like the kids table at Thanksgiving.
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A number of years ago while driving from Long Island to Boston my wife and I made a stop in New Haven in order to try Frank Pepe’s pizza. I think we had to wait a bit to get in. When we were seated, we ordered their famous clam pie. We had to wait a good while for it, and in the end we were not overly impressed. A single visit does not reveal all the truths of a restaurant, but still …
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In my wild and crazy days, pizza crusts were what you took home and ate for hangover breakfast.
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I don’t often research pizza, and I am many posts behind.
Not that I doubt you, but do you have any references? Popular? That doesn’t sound like your idea of a reference.
Okay, never mind. I missed the context.
I found this,
Minor clarification: Detroit-style pizza is cut into squares (ish, often they are more rectangular), but it is baked in a rectangular pan that yields no more than 2 pieces across, therefore no edge-less middle pieces. The crispy burnt cheese edge is essential to this style and I wouldn’t trust a place that used a pan that produced an edge-less middle piece to know what they were doing in any other aspect of Detroit-style pizza.
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Next time you’re delivering down here on the Gulf Coast, Scubadoo and I will take you to La Segunda bakery for a Cuban sandwich and a slice of scachata, our weird take on pizza, and some of what happens when you have a city whose cultural heritage is born of the Sicilian, Cuban, and Spanish cultures that built the city…
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Google. grin Led me here https://www.statista.com/statistics/261888/ranking-of-pizza-chains-based-on-us-sales/ which seems moderately credible. Of course chains have a big advantage over independents by these measures. We should not confuse quantity with quality which was indeed my point.
Another look led down a rabbit hole. Lots of “polls” and subjective assessments of toppings. Lots of local and regional puff pieces in papers that focus on “why xxxxx pizza is the best.” I didn’t find anything credible that compares New York to Chicago to Detroit to California. UCSD Food Science would be nice. I’d take America’s Test Kitchen–maybe–or Food & Wine.
Accepted. My experience with square and rectangular pizzas have been three, four, or five slices across. Lots of edgeless pieces. Pretty big rectangular pies in full size sheet pans.
So close and yet so far. I fly into Sarasota on 8 May planning to leave Bradenton 11 May. A real Cuban sandwich is worth tasting nearly any local oddity and the terminology “pizzaesque delicacy” appeals to my penchant for vocabulary. Hmm. There is a possibility. My customer is driving in and needs a place to leave his car for a couple of weeks. What’s long term parking like at TPA? Maybe I leave his car there, meet you, and you can drive me back? That’s a big ask–an hour’s drive–and I’m not sure the owner will buy into the idea. I can offer IRS mileage rate for the round trip and as many stories as we can fit in. I’ll float the idea past him if you’re interested. I’ll be at Twin Dolphin Marina right near where the two big highway bridges cross the river in Bradenton, south side so nothing complicated to get back on the highway. dave@auspiciousworks.com
ETA: I read @shrinkrap’s Mashed.com article about Dominos. I’m even less impressed with Dominos than I was before. They can’t even get Hawaiian pizza right? Regardless they make a good bit of money so a successful business model and a clear indication that my own tastes are not an indication of what sells at necessary price points.
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Via my friend Ed in Boise- ham and pineapple pizza cone!
I’m assuming this means Boise is now off your radar 
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Not a lot of demand for delivery services on Arrowrock Reservoir, particularly at my price point. grin Lots of access to potatoes everywhere without having to go get my own. Yep, off my radar. grin
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Big lake here…
Thanks for sharing! What is “sales”? I’m wondering if that means before or after costs, or number of items sold.
Of course I’d rather look into that than what I am supposed to be doing. So I found this.
https://www.cnn.com/2020/10/08/business/dominos-pizza-pandemic/index.html
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I was going to caveat this about not wanting to offend anyone’s sensibilities, but scrolling through the other comments that horse might have bolted… 
In the ‘homemade’ (quasi-)pizza category, does anyone countenance the idea of scone/soda/quickbread type pizza bases? (Or I guess ‘biscuit-style’, in the US sense, though I’ve never had first-hand experience of those of any kind.)
My personal pizza go-to these days very much tends to be 'cheap Aldi frozen pizza, but make me feel better about myself by adding extra toppings). (Or de- and re-constructing the toppings entirely.) Though I’m not sure I’d seek to defend this practice beyond the ‘even bad pizza is good’ level.
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As I remember from business school COGS is dependent on GAAP (which is consistent in the Western world) and company policy. So COGS may include cost to get an item to the inbound loading dock, on the floor, or out the door. I think on the inbound loading dock is most common. Ref - accounting classes in my MBA program. Lots of other costs of course including labor, facilities, utilities, insurance, … those disparate costs are why COGS is usually on the dock since cost control really changes at that point (goes from buyers to operations administration/executives).
I don’t remember much about franchising, but I expect that COGS for Dominos is their inbound loading dock, and that for an individual franchise and their own books it’s on their dock.
Too many docks. Shower, airplane, Bradenton FL, on the dock. A real dock. With boats and everything. grin
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Please share your recipe for thin Ligurian/Genoese focaccia. The thick, tomato-dotted slabs from southern Italy may be OK for sandwiches by Genoese focaccia is a delight eaten on its own. accompanied by expresso and nothing else.
That poster isn’t here anymore, but here is a vetted Ligurian focaccia recipe (you can look up a video for it as well on the tv show):
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