Pizza by the slice

Pizza by the slice is a fast food sold by pizzerias and food stands, making it also often a street food. The pizza slices may be plain or have various toppings.[1] Some restaurants and pizza stands only sell pizza by the slice, while others sell both slices and whole pizzas. The jumbo slice is a large-sized slice of New York-style pizza made in areas of Washington, D.C. Pizza al taglio is a style of rectangular slice of pizza that originated in Rome and is typically sold by weight.

Pizza by the slice in a pizza box for take-out


Some pizzerias and food stands sell pizza by the slice and whole pizza pies, and some only sell slices.[1] Pizza by the slice is typically pre-baked and pre-sliced, and is characteristically kept warm under heat lamps.[1][2] Slices are sometimes re-heated or have toppings added before going back into the oven briefly. Selling pizza by the slice offers an economic and speedy dining option to a purchaser while optimizing profits for the seller, as the total value of a pie's slices typically is considerably more than selling a whole pie.[1] The price of pizza slices is also typically significantly less than the cost of a whole pie.[1]

Pizza by the slice is prevalent in the United States.[1][2] There are over 1,000 pizzerias and "slice shops" in New York City[3][4] selling New York-style pizza by the slice,[4] with Sicilian pizza slices also often available.[5][6] It is a common street food there,[7] and the most popular way pizza is ordered. There is a lively competition for which pizzeria sells the "best" slice in the city.[8]

The dish is common in some areas of the Balkans[9] such as Bulgaria.[9][10]

Pizza by the slice is also manufactured frozen, and is sometimes packaged in individual microwavable portions.[11]

Jumbo slice

The jumbo slice is an oversized slice of New York-style pizza[13] sold in areas of Washington, D.C.,[14] especially favored as a late-night snack by bargoers after closing time.[13][15]

Pizza al taglio

Pizza al taglio is an Italian pizza variety of rectangular pizza that is sold by the slice, typically by weight.[16][17] The dish originated in Rome, Italy, and is common there, as well as being sold elsewhere around the world.[18][19][20] The dough for Pizza al taglio is sometimes parbaked ahead of time, allowing sauce and various toppings to be added later and the pie finished in the oven when needed.[21]

See also


  1. Smith, A.F. (2007). The Oxford Companion to American Food and Drink. Oxford Companions. Oxford University Press, USA. p. pt490. ISBN 978-0-19-530796-2. Archived from the original on November 28, 2016. Retrieved January 31, 2018.
  2. Pizza Today. Pro Tech Publishing and Communications. 2010. p. 48. Retrieved January 31, 2018.
  3. Crowley, Chris (September 12, 2017). "Times Critic Says New York's Best Pizza Is in New Jersey". Grub Street. Archived from the original on January 29, 2018. Retrieved January 1, 2018.
  4. Smith, A.F.; Oliver, G. (2015). Savoring Gotham: A Food Lover's Companion to New York City. Oxford University Press. p. 462. ISBN 978-0-19-939702-0. Retrieved January 31, 2018.
  5. New York. New York Magazine Company. 1975. pp. 32–33. Retrieved January 1, 2018.
  6. Weinstein, Lauren R. (November 1, 2015). "The Ten Best Old-School Pizzas in NYC". Village Voice. Archived from the original on February 1, 2018. Retrieved January 1, 2018.
  7. Stern, J.; Stern, M. (2011). Lexicon of Real American Food. Lyons Press. p. pt211. ISBN 978-0-7627-6830-1. Retrieved January 31, 2018.
  8. Keshner, Andrew (January 31, 2018). "Judge dishes Famous Joe's Pizza partial win in copycat suit". NY Daily News. Archived from the original on January 3, 2018. Retrieved January 1, 2018.
  9. Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 36. ISBN 978-1-59884-955-4. Retrieved January 31, 2018.
  10. Strnadel, L.; Erdley, P. (2012). Bulgaria (Other Places Travel Guide). Other Places Publishing. p. 82. ISBN 978-0-9822619-9-6. Retrieved January 31, 2018.
  11. Hoover's Handbook of Private Companies 2005. Hoover's Handbook of Private Companies. Hoover's Business Press. 2005. p. 437. ISBN 978-1-57311-102-7. Retrieved January 1, 2018.
  12. Brandweek. Adweek L.P. 2003. p. 226. Retrieved January 1, 2018.
  13. Stern, J.; Stern, M. (2011). Lexicon of Real American Food. Lyons Press. p. 169. ISBN 978-0-7627-6830-1. Retrieved January 1, 2018.
  14. Morgan, S. (2015). 100 Things to do in Washington DC before you die. 100 Things to Do Before You Die. Reedy Press. p. 18. ISBN 978-1-935806-92-9. Retrieved January 1, 2018.
  15. Nelson, E. (2016). The Beltway Bible: A Totally Serious A-Z Guide to Our No-Good, Corrupt, Incompetent, Terrible, Depressing, and Sometimes Hilarious Government. St. Martin's Press. p. 203. ISBN 978-1-250-09925-9. Retrieved January 1, 2018.
  16. The World's Best Street Food: Where to Find it & How to Make it. Lonely Planet Publications. 2012. p. pt129. ISBN 978-1-74321-664-4. Retrieved January 31, 2018.
  17. Lombardi, M. (2007). Essential Italy: Rome, Florence, Venice and the Top Spots in Between. Fodor's Essential Italy: Rome, Florence, Venice & the Top Spots in Between. Fodor's Travel Publications. p. 419. ISBN 978-1-4000-1746-1. Retrieved January 31, 2018.
  18. Braimbridge, S.; Glynn, J.; Halsey, K.; Jones, C.L. (2003). A Little Taste of Italy. Murdoch Books. p. 16. ISBN 978-0-86411-947-6. Retrieved January 31, 2018.
  19. Marchetti, D.; An, S. (2013). The Glorious Vegetables of Italy. Chronicle Books. p. 164. ISBN 978-1-4521-2964-8. Retrieved January 31, 2018.
  20. "Know These Exotic Varieties Of Pizza And Order Like A Pro". NDTV Food. January 17, 2018. Archived from the original on January 23, 2018. Retrieved January 1, 2018.
  21. Manfredi, Stefano (August 20, 2017). "Stefano Manfredi's Roman pizza with eggplant parmigiana recipe". The Guardian. Archived from the original on February 2, 2018. Retrieved January 1, 2018.

Further reading

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