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You need to order less goop on your pizza

I'm just looking at the picture as posted.  

But also, no, I don't need to order less goop on my pizza.  This is Conan's "Savage" pizza.  Deep dish on whole wheat crust with sausage, hamburger, pepperoni, onion, mushroom, black olive, jalapenos, and anchovy.  

Cut in wedges as is proper.

I don't recall ever having a brisket pizza, but... why wouldn't one put brisket on a pizza?

People put anchovies and sardines on pizza.  People put artichokes and sausage on pizza.  Some people even crack a raw egg onto your pizza right in front of you.

So, why would brisket be omitted from the "acceptable" list?

Pineapples. Seriously? That is NOT pizza.

I have an acceptable list of toppings.

It's not a big list.

I like pizza, but we rarely eat any these days.  I like most kinds, will eat almost any kind.

1. Italian beef, giardiniera

2. Sausage, mushroom, onion, green pepper

3. Pepperoni, mushroom, black olive

Those are the 3 for me.

So, no tomato, fresh mozzarella, and basil allowed?  The entire nation of Italy rejects your list.

I can't find a definitive reason why tavern style pizza is cut into squares. 

The most believable answer I have found is that it was a free food given to patrons to get them into bars back in the day, and by cutting it into squares it may have been easier to eat with a napkin rather than plate (b/c it's smaller) and/or because being smaller it tended to stretch the free food longer as people tended to take less pizza overall. Either one saves a bar on cost, especially for a free item, so they both make some sense. 

Personally I'd be fine if it were cut into wedges. It might be a little easer to eat. But I think the answer is more of a cultural thing compared to NY, where pizza could be more of a "street" food where you get a slice, fold it in half so it doesn't flop all over the place, and walk with it while eating on the go. Whereas for tavern pizza the whole idea is that you weren't leaving the establishment; you were staying there to drink. 

I can't find a definitive reason why tavern style pizza is cut into squares.

The most believable answer I have found is that it was a free food given to patrons to get them into bars back in the day, and by cutting it into squares it may have been easier to eat with a napkin rather than plate (b/c it's smaller) and/or because being smaller it tended to stretch the free food longer as people tended to take less pizza overall. Either one saves a bar on cost, especially for a free item, so they both make some sense.

Personally I'd be fine if it were cut into wedges. It might be a little easer to eat. But I think the answer is more of a cultural thing compared to NY, where pizza could be more of a "street" food where you get a slice, fold it in half so it doesn't flop all over the place, and walk with it while eating on the go. Whereas for tavern pizza the whole idea is that you weren't leaving the establishment; you were staying there to drink.

Yep.

I don't much care what other folks choose to put on their pizza, nor do I care what style of pizza other folks favor.  Deep-dish, Neapolitan, NY-style, Detroit style, tavern style-- all can yield a darn fine pizza-consumption experience.

Personally, I don't love pineapples on pizza.  And I don't love the so-called "BBQ pizzas" which tend to be grilled chicken with some overly sweet "BBQ sauce" and maybe some red onions.  And I don't like the square cuts that get goop on my fingers.  And I definitely don't like having a raw egg cracked over my pizza as it's served to me...

But if other folks like that stuff, who am I to tell them they shouldn't do it?

A rich arrogant Texan?