It's Curious City, where we take your questions about Chicago and the region, and investigate, report, explore, from WBEZ.

Hey, I'm Curious City reporter Monica Eng, and I'm here today with a story I've been clamoring to do for years.

It's not just one Curious City question, but a bunch, because you guys ask a lot of questions about pizza.

Okay, pizza may not be the most important thing happening in the world right now, but it's

clearly on your mind. I recently tracked down the answers to a bunch of your questions.

In case you don't know, I host a podcast called Chewing, along with Chicago Tribune food reporter

Louisa Chew. Get it, she's Louisa Chew. I'm Monica Eng, so chewing. Well, anyway,

Louisa gets a little competitive when it comes to food trivia. And to be honest, she can come

off is a real know-it-all. So I thought I'd invite her to WBEC Studios to try to stumper with these pizza

questions. She couldn't know the answer to all of them, right? And when she got here, true

to form, she already claimed she had a leg up on me. Well, Monica, the Chicago Tribune Food

and Dining Team actually published a pizza guide in 2016, so you could have just read our guide. Well, Monica, the Chicago Tribune Food and Dining Team actually published a pizza guide in

2016, so you could have just read our guide. Well, that may be true, Louisa, but I learned

plenty that was not in the Chicago Tribune guide, and you're going to hear it today. Our first

question, Louisa, comes from Lou DeSerbo, who grew up on the East Coast with New York

style pizza. So he wants to know why the heck we eat crispy pizzas that are cut into squares.

Do you know?

Of course I know, Monica.

So unlike the folding pizza in New York, in Chicago, we have tidy little squares that we sometimes call tavern cut or party cut.

Because you used to be able to walk into a

tavern. There would be a whole pizza cut up into nice little manageable pieces where you can grab a

piece as an appetizer and have a glass of beer and then go on your way. Yeah, Louisa, you're actually

...