We enjoyed a DiGiorno pizza last night, a Thin Crust Supreme supplemented with extra mozzarella and pepperoni, if you must know. And while it was quite tasty and a completely acceptable and less expensive alternative to a restaurant offering, it was also square.
There were some logistical issues of fitting it on a round serving platter and figuring out how to slice the darned thing, but the shape also raised an issue that should be of paramount importance to every serious pizza aficionado: assuming the area is the same, do you get more crust from a round pizza or a square one?
I’m sure there are manifold websites devoted to explaining the relationship of the circumference of a circle to the perimeter of a quadrilateral shape, but I chose to do it the old-fashioned way, with a slide rule and abacus. Ha ha, just kidding. I used Excel. (I wanted to use my iPhone’s calculator but it doesn’t compute square roots. At least not like I want to compute them, with one touch of a key.)
And, of course, what I found shouldn’t surprise anyone. By choosing a square shape for its pizza over a round one, DiGiorno has effectively caused the amount of crust to be…oh, look! A baby bunny!
You didn’t really think I was going to deprive you of the joy of figuring this one out for yourself, did you?
It has always seemed me that pizzas should not be round…after all, pie(s) are square.
Someone had to say it.
In other news, I thought of you this afternoon as I worked on not hyperventilating when I spied a slithery creature in my garden.
So, what was Rush Limbaugh doing in your garden? *rimshot*
I think we’re even now.
It seems to me that calculations necessary for this determination would involve the use of Math…..which I shy away from.
OK, but don’t blame me if your pizza experiences prove to be less than optimal. 😉