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I once taught private lessons in math on calculating the area of a circle and I wanted to show the students how much cheaper per area a larger pizza is. So we of course got the diameters of pizzas from their favorite restaurant and started calculating. Then we found out that the normal sized pizza was actually the cheapest per area. It wasn‘t quite what we expected, but a very good math lesson for the attendees nonetheless: The owner lost money, because they were bad at maths.
You didn't consider the crust ratio, did you?
The crust tends to be a consistent width, so it represents a greater portion of a smaller pizza, shrinking the bit most people are there for.
...but hey, if you love the crust just as much, more power to ya!
Keeping the total pizza volume fixed, many smaller pizzas also means more boxes.
I love having a ton of pizza boxes because it makes me feel like a ninja turtle
That's why you order thin crust and get those toppings out to the edge
A thin crust pizza is just a small pizza stretched out to the size of a larger pizza ... it's paying for a large pizza while asking for a small pizza.
I tell this to my wife all the time but she still loves her thin crust pizza.
It depends what you want to get for your money.
A meal you like and enjoy eating?
Or the maximum amount of pizza-ish mass per dollar?
We're spoiled ... we've had actual Neapolitan pizza that was baked in a traditional stone oven in Italy made with carefully prepared dough, fresh ingredients and thick heavy tasty mozzarella and a big ball of bufala campana cheese in the center ... pizza so thin, light and tasty that you can eat a whole one yourself and its a proper sized meal ... my wife and I both had it and that is the constant standard she is after when she orders those thin crust pizzas here in northern Ontario Canada. I keep telling her that we have to go to the city to find anything remotely like the real Italian stuff and we'll never get it anywhere else .... yet we still keep ordering thin crust pizza hoping that some day some Italian will just make us a real pizza one day and make it for us.
So it's no longer a cost/benefit thing .... just a nostalgia about pizzas past.
I have an app for that, put the price and diameter of different pizzas and it says what's the best one price wise.
What's the app?
I think its the calculator app, with a bit of prompt engineering to get the needed results.
Android Studio + a bit of math?
Lol aww c'mon, I'm too hungry for pizza, don't make me do geometry! 😅
Wolfram Alpha.
Care to share with the class?
Did you take into account that the crust takes away area from the "filling"? Because me and my husband also once did the math (not sure if we were frugal, bored or broke) and it all came down on whether you eat/enjoy the crust or not
Crust is part of the pizza. That's what dipping sauces are for.
Where I live there is nothing like dipping sauces for pizza and thankfully so
Why thankfully?
I’m guessing because the crust can be delicious on its own when the pizza is made by someone who knows their shit. Or, just drop a bit of olive oil on that fucker, no extra stuff needed.
Of course it’s a matter of taste. The more dipping sauces and strong, complex flavors you use, the more you need them. There’s nothing bad about it, but it is pretty cool to be able to appreciate simple tastes, as getting those right is way harder when cooking.
Honestly my first thought was a big fat crust being dipped in ranch and somehow this felt disgusting (but to each their own).
There's a certain type of pizza crust that is amazing with ranch. It's kind of spongy with a bit of the pizza sauce still left.
Is my American showing?
Yes, it is
We would just ask for extra marinara sauce or donair sauce on the side before the prepackaged dipping sauces were introduced. Dipping crusts in sauce has been around for a very long time...even where you live...
One of the most common dipping sauces is the same sauce put on the pizza, just put some aside next time you make a pizza.
What a bonehead!