Whether you call it party-cut, bar-style, tavern-style, Midwest thin crust, Chicago-thin or, if you’re from the Midwest, just plain “pizza,” those small squares are what make it equally easy to share with a large group, or to polish off on your own.
@kenjilopezalt 's well-researched recipes are at the link in bio. (Photo:
@dmalosh , food styling:
@simoncooks )