The short list of non-circular pizza magnificence starts with pan-made, Sicilian-style squareish varieties, including the Philly Tomato Pie, Pizza Al Taglio and Grandma Pie. Consider the oblong (more geometry) New Haven-style Pizza, Pennsylvania’s Old Forge Pizza, shaped a little like the Quaker State itself, and Grilled Pizza, which shares a similar outline to a random milk spill. Back in the beautiful, non-uniform Midwest, we find the thin-crust Chicago-style (think White Sox, Cubs), the amorphous self-described Midwestern Pizza, the cracker-crusted St. Louis-style pizza hybrid and, finally, the ever-more-popular Detroit-style dough barge of goodness that could haul the Motor City to recovery all by itself.
Topliff, who serves on the National Restaurant Association’s Pizza Council, adds the FDA’s apparent ignorance about America’s rich and diverse pizza portfolio isn’t shared by pizza-loving shape-shifters nationwide. “Great pizza is created in different shapes and unique styles around the country,” she says. “When you go into a pizzeria like Rosati’s, you’ll find loyal customers who are willing to stand up and fight for their favorite kind of pizza. They’ll argue endlessly about what’s better—Chicago-style or New York-style. Bottom line: Pizza fans are the most loyal consumers of any food item. They’re not looking for cookie-cutter uniformity. They want pizza that meets their needs and that’s exactly what we intend to continue to offer them.”