- Researchers designed a process that cut pizza pie into 12 equal slices
- Now they found there is no limit to how many slices
- Slices end up being curved bizarre shaped slices At least 5 billion pizzas are sold all over the world each year and 350 slices are consumed every second, but how many of those slices are equal? Two mathematicians revealed that cutting a pizza pie properly isn’t just an art form, it’s based on geometry. Previous research showed it is possible to create 12 equal slices in a pie, but the duo took it a step further and proved there is no limit to how many identical slices can be cut in a pizza pie.
Joel Haddley and Stephen Worsley, from the University of Liverpool came up with a previous method for cutting the perfect slice, known as monohedral disc tiling which results in 12 identical slices. This process begins by cutting the pie into six curved three side shapes cross the pie. If done right, it will look similar to a star shape coming out of the center.
Then divide those shapes in two, resulting in an inside group, no crust, and an outside group, with crust. The team took this research a step further and cut even more slices by creating similar tilings from curved pieces with an odd number of sides – known as 5-gons, 7-gons and so on – then dividing them in two as the previous method called for, according to New Scientist. Mathematically there is no limit whatsoever,’ said Haddley to New Scientist, ‘though you might find it impractical to carry out the scheme beyond 9-gon pieces.
Notches were then cut in the corner of the shapes to form spiky slices within the circular pie. I’ve no idea whether there are any applications at all to our work outside of pizza-cutting,’ said Haddley, who has tried slicing a pizza in this way. But said, ‘the results are interesting mathematically, and you can produce some nice pictures. According to the researchers, you can continue cutting the pie indefinitely and if you’re feeling adventurous you can add in more notches for even more bizarre looking slices.
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