Anyone who’s worked in a pizzeria, remembers struggling and getting a real work out with the pizza cutter—especially for a deep-dish slice. But what about if you had to cut every slice with a pair of scissors? Meet Mike Easton, who owns Pizzeria Gabbiano—a lunch and weekends only spot in the Puget Sound region of Seattle, where each slice is cut by hand with a pair of scissors, and weighed individually, in an unusual Roman pizza style called “pizza al taglio,” which literally means “pizza by the cut.”
“I don’t believe in pandering to what the public wants,” Easton told the Puget Sound Business Journal. “When I feel strongly about a vision. I want to present it in its purest form.”
Pizzeria Gabbiano opened this summer, and everything at the pizzeria is traditional. The “pizza al taglio” is a tradition that’s not seen very often. Each slice is individually cut into rectangles, and features a doughy crust. The weight and price of your slice depends on how hungry you are! The pizzeria has also said that they do not have a set menu, and that every day, six toppings will be available for customers to choose from, based on which is fresh at the market that day.
The price, in case you’re wondering, goes for $14.55 per pound.
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Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi