Everyone in this thread is ignoring a lot, mostly that vastly different preparation methods van make the same structure, and the same method vastly different structures. Like pasta, which category you get depends on exactly what kind you have.
This classification system is deeply flawed but one of the most obvious ways is failing to recognize that quiche is an arbitrarily over specific example of what its category should ACTUALLY be called, which is obviously PIE.
PIZZA IS PIE TOO. The crust puffing up elevated at the edges contains the ingredients within.
And in this case, a stuffed crust pizza is indeed a PIE SURROUNDED BY A CALZONE.
then again, this is a a loop-shaped calzone… topologically, a torus. the chart doesn’t even have an entry for that, but i’m ok with provisionally classifying it as a calzone
I feel like the chart needs a torus entry like some kind of filled doughnut, but I also think a rolled, filled torus is closer to a sushi roll than a calzone. I think everyone is just settling on calzone because we are talking about pizza and ignoring the structure and shape which is what this is about. How does a torus fit into the cube rule anyway? You can only consider it as the base structure which is a tube, ie sushi.
Your comment makes me think that we’re missing (at least) one of configurations on the diagram, the one where two bases are perpendicular to each other. A slice of pizza will have that configuration, but I am too culinary-challenged to imagine anything else by that shape to name it after 🤔
I don’t believe that a torus is homeomorphic to a cube, so in fact the stuffed crust is not adequately explained by the cube model. We can approximate the stuffed crust by modelling either as sushi or calzone and receive adequate results.
The sushi model is more robust as it more accurately defines the thermal dynamics of the stuffed crust system. A calzone model includes closed off face, while the faces can be pinched to an infinitesimal point to create a stuffed crust like pizza. Those faces still introduce a thermal graduate to the cheese and won’t replicate the results of when we cook our awesome pizza. If instead we permit the sushi model to exist in non-eucludian space we can accurately define a stuffed crust pizza with the sushi model by bending our dimensions. As a result of this the cheese-face interface is better described however it also must exclude the calzone model for describing a stuffed crust pizza.
I realise that we have thus far only considered the crust as a separate entity, which is of course toroidal (and for which we should evidently add a new form to the model for - I would propose the ‘doughnut’), however the full pizza with a stuffed crust is not - it has no hole. By compressing the centre of a calzone until the top and bottom faces meet we reach the full stuffed crust pizza. Perhaps we’ve been wrong all along…
By George I think you have it! Using radial coordinates and a calzone model a pizza is toast but a stuffed crust pizza is a calzone. How could I have never seen this before?! It’s brilliant!
I guess the question is whether or not the exposed sides are integral to sushi or not, and I think they are. It’s like the ‘how many holes does a straw have’ all over again Edit: nevermind they said slice. So yes, definitely sushi. Although the jury is still out on a full stuffed crust pizza, or a jelly filled donut for that matter.
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