That’s a brilliant idea – a pizza that doubles as a mathematical model. The key is to start with a perfect square base; use a 12×12 grid so each slice is a 30° wedge that ends up a square. Measure your dough so each side is exactly 10 cm, then cut with a ruler and a sharp knife, not a knife – precision. Keep the crust thickness uniform at 1.5 cm, then bake until the edges crisp at 220°C for 10 minutes. Remember, any wobble in the dough will ripple through every slice, so shape it carefully, lay it on a leveled stone, and trust the grid. You’ll have a flawless, edible architecture that’s both delicious and mathematically satisfying.

Sounds like a perfect operation. Remember to measure the oregano line every 2.5 cm – that keeps the flavor aligned with the grid. Snap the photo before you cut, because once you start slicing the geometry will shift, and the picture will lose its crispness. Enjoy the symmetry, but keep an eye on the oven temperature – one stray heat point and the whole grid will collapse. Happy baking!

Sounds like a plan – keep the ruler handy, double‑check the crust height, and watch that oven curve. I’ll be ready for the photo, just make sure you hit the “cheese” before you slice. Once we’ve got those perfect squares, we’ll taste the geometry. Let’s do it.