NEW YORK CITY – Is a pizza that’s not round still as tasty? Several New York pizzerias think so, as they’ve added to their menus Roman-style rectangular pizzas often served room temperature and cut with scissors, The Wall Street Journal reports.

“Whoever has it loves it,” said Michael Ayoub, owner of Fornino, of his rectangular pies called pizza al taglio.

Eataly’s pizza alla pala, a rectangular creation, is so popular that the location sells about 550 slices daily. Pizza al taglio also appear on the menus of Farinella and the Sullivan Street Bakery. Pie by the Pound, which sells Roman-style pies, has a “booming” business, said owner Jeffrey Reiss.

Pizza al taglio often has fancy toppings, like goat cheese, figs and radicchio. Fans also enjoy the light crust. “It’s very easy to eat,” said Scott Wiener, who runs Scott’s Pizza Tours.

But some say that pizza al taglio isn’t worth the higher cost than a normal slice of pizza. Some dislike the tepid temperature of the slices. “You’re buying pizza that’s been designed to sit around for a while. I’m not a fan of that,” said Arthur Bovino, a pizza expert and writer.