crosshatch/diametrical pizza debate update

You might recall that last year, shortly after moving to Columbus, I was perplexed by the manner in which much of the pizza was sliced here.  I had grown up with circluar pizzas cut through their diameters, forming eight or so wedge-shaped slices that are more or less identical.

But here, there is a tendency to make a series of parallel and perpendicular cuts, leaving several rectangles of crustless pizza, and several partially rectangular and partially circular slices that did have crust.

I was initially dismissive of this crosshatching of pizza, because why wouldn’t you want crust on your slice?  But I have been confronted with scenario in which this questionable slicing method was advantageous.

If you are hosting a party in which you are in charge of ordering pizza and order much too much, and are still eating pizza for every meal five days later, the crust gets awfully stale while the crustless slices are still just as good as they were the next day.