North Texans have a phobia about folding their pizza. It's understandable -- they're in uncharted waters. But folding your pizza is essential at the new wave of pizzerias that have surfaced around DFW in the past few years.
Jay Jerrier, owner of Cane Rosso, shares his tried-and-true technique.
"Practically all pizza needs to be folded in some way if you're going to pick up a slice," he says. "I lovingly grab my slice with my thumb and middle finger on opposite ends of the slice and use my pointer finger to make the fold, almost like the pizza version of holding chopsticks. Good Neapolitan pizza will have 'tip sag,' where the hot gooey tip will sag. You can either fold that into the slice, or just start eating there baby-bird style."
"If you're squeamish, just use a knife and fork like the Neapolitans do, or George Costanza when he ate his Snickers on Seinfeld."
Or you can fold the pizza in half so that the point hits the crust, making kind of a pizza sandwich.
Some pizza, like Campisi's, can be a challege to fold, though. With an oblong shape and thin crust, it's cut into neat, easy-to-pick-up squares -- a far cry from the big floppy New York-style wedge that begs to be folded in half.