A new form of expression...
Some people claim that art imitates life. Others argue that life imitates art. At my house Monday night we, that being my husband Chris and I, discovered that art imitates food...or is it food imitating art? I'm not really sure--at any rate life and art merged into one as we created our very own free-form pizzas. Free-form pizza you ask? Yes, that is right! By casting away the shackles of societal conventions regarding pizza shapes, Chris and I were able to immerse ourselves in a singular experience of originality. Somehow we found ourselves liberated from the burden of making a pizzas that conform to the typical round or square ideals. While we maintained the conventional formula of crust+sauce+cheese+toppings=pizza we did play around with the overall aesthetic of the works of "art." I chose to make my pizza into a shape that vaguely resembles the African continent. Chris, on the other hand, chose to replicate Pangea, a land where pepperoni could roam freely.
Some might say that we merely lacked the skills necessary to attain a "real" pizza shape. Others may argue that we were simply too lazy to, as Chris says, "enrounden" the dough. Regardless of why or how these glorious forms came to be one thing is for certain: artistic shapes do not necessarily cater to typical baking times. My opus was sadly burnt while Chris's neophyte exercise reflected the platonic ideal of what a pizza should truly be.
Some people claim that art imitates life. Others argue that life imitates art. At my house Monday night we, that being my husband Chris and I, discovered that art imitates food...or is it food imitating art? I'm not really sure--at any rate life and art merged into one as we created our very own free-form pizzas. Free-form pizza you ask? Yes, that is right! By casting away the shackles of societal conventions regarding pizza shapes, Chris and I were able to immerse ourselves in a singular experience of originality. Somehow we found ourselves liberated from the burden of making a pizzas that conform to the typical round or square ideals. While we maintained the conventional formula of crust+sauce+cheese+toppings=pizza we did play around with the overall aesthetic of the works of "art." I chose to make my pizza into a shape that vaguely resembles the African continent. Chris, on the other hand, chose to replicate Pangea, a land where pepperoni could roam freely.
Some might say that we merely lacked the skills necessary to attain a "real" pizza shape. Others may argue that we were simply too lazy to, as Chris says, "enrounden" the dough. Regardless of why or how these glorious forms came to be one thing is for certain: artistic shapes do not necessarily cater to typical baking times. My opus was sadly burnt while Chris's neophyte exercise reflected the platonic ideal of what a pizza should truly be. 
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