Math just got important!

[Stumpy]

Now, if you really want to get to the nitty gritty, the depth of the crust is not given for either slice. But Chicago pizzas can suck a dick, and in terms of value in a pizza; without knowing the composition, the crust is essentially worthless. It is also impossible to determine either the viscosity of the cheese, or the thickness of the pepperoni.

We can, however, estimate a diameter of 1.5 inches per sliced sausage. Which works out to an area of 1.77". With ~7.1 slices on specimen A, we get 1.77 × 7.1 = 12.57 square inches of pepperoni. On specimen B, ~8.3 pepperonis comes out to 14.69 inches of delicious cured meat.

Moving onto the cheese, we have to assume a standard crust handle width of 0.75 inches. This gives us a radius of 5.25, for an area of 27.56(pi)÷6 or 14.42 square inches of cheese on A. With B having a radius of 6.25, we get 15.33 square inches of gooey bovine lifeforce.

Here is where it gets tricky. Some would argue to include the sauce as a topping, but as a sauce minimalist (again, fug deep dish) I disagree. Seeing as most pizzerias don't charge for extra sauce, this view has merit. Also, assigning a value ratio between the meat and cheese on a pizza is dangerous territory: a quick survey among your friends would quickly devolve into primal grunts and war paint. To avoid this landmine, we will simply rely on standard pizza place pricing practices, whereby extra cheese costs the same as extra pepperoni.

Finally, adding together the 12.57 inches of pepperoni and the 14.42 inches of cheese, we get $1.50÷26.99" for a price of 5.56 cents per square inch for specimen A. With a topping total of 30.02" and a price of $1.70, specimen B works out to 5.66 cents/inch. Clearly, Speciman A is the better option, unless one of them its stuffed crust, then all bets are off.

[Still Brooklyn]

21 minutes ago, Stumpy said:

Now, if you really want to get to the nitty gritty, the depth of the crust is not given for either slice. But Chicago pizzas can suck a dick, and in terms of value in a pizza; without knowing the composition, the crust is essentially worthless. It is also impossible to determine either the viscosity of the cheese, or the thickness of the pepperoni.

We can, however, estimate a diameter of 1.5 inches per sliced sausage. Which works out to an area of 1.77". With ~7.1 slices on specimen A, we get 1.77 × 7.1 = 12.57 square inches of pepperoni. On specimen B, ~8.3 pepperonis comes out to 14.69 inches of delicious cured meat.

Moving onto the cheese, we have to assume a standard crust handle width of 0.75 inches. This gives us a radius of 5.25, for an area of 27.56(pi)÷6 or 14.42 square inches of cheese on A. With B having a radius of 6.25, we get 15.33 square inches of gooey bovine lifeforce.

Here is where it gets tricky. Some would argue to include the sauce as a topping, but as a sauce minimalist (again, fug deep dish) I disagree. Seeing as most pizzerias don't charge for extra sauce, this view has merit. Also, assigning a value ratio between the meat and cheese on a pizza is dangerous territory: a quick survey among your friends would quickly devolve into primal grunts and war paint. To avoid this landmine, we will simply rely on standard pizza place pricing practices, whereby extra cheese costs the same as extra pepperoni.

Finally, adding together the 12.57 inches of pepperoni and the 14.42 inches of cheese, we get $1.50÷26.99" for a price of 5.56 cents per square inch for specimen A. With a topping total of 30.02" and a price of $1.70, specimen B works out to 5.66 cents/inch. Clearly, Speciman A is the better option, unless one of them its stuffed crust, then all bets are off.

[Doyle]

Pizza?  I'm hungry.  

[Ja Rhule]

My sausage is thicker than 1.5 inch

[PandaPancake]

Stop posting your kids homework like you did all the work.

Also a radian is about 57 degrees so of course the 60 degree would be the better option.

[Jangler]

If you eat the whole pizza, that's 100%.

[Snake]

Math: Make yummy food boring for 1000s of years. 

[Squirrel]

Left just count the number of pepperoni slices.  

 

Some people just over think to much. 

[TheAmericanDream]

Damn now my brain hurts!

[Mother Grabber]

fug you, wimpy, floppy NY style can't hold deep dish pizza's jock.

[ecu88]

On 6/23/2016 at 10:33 PM, ARSEN said:

My sausage is thicker than 1.5 inch

Does that mean your services cost more?

[chknwing]

On 6/23/2016 at 10:33 PM, ARSEN said:

My sausage is thicker than 1.5 inch

too bad its expired

[imminent rogaine]

Crust, cheese, pepperoni, etc isn't specified so I assume it is a constant quality, thickness, etc between the two and you are just trying to maximize amount of pizza per dollar spent.

So you need to calculate the area of each slice and do a ratio of each area to their respective price. Using  area=((n degrees)/360))*pi*r^2, I get areas of approx. 18.87 and 19.26 respectively. Option B is bigger. Option B is also more costly.Doing a ratio with price, I get 12.58 sq inch per dollar for option A and 11.33 sq inch per dollar for option B. So option A is the better deal.

[Ja Rhule]

26 minutes ago, chknwing said:

too bad its expired

It's aged, motherfuger.  It's hard as a salami under right cercumstances