Likely the application of the idea to pizzas is considered the differentiator. Most Chinese/Taiwanese restaurants that sell scallion pancakes [1] to go will tos

Likely the application of the idea to pizzas is considered the differentiator. Most Chinese/Taiwanese restaurants that sell scallion pancakes [1] to go will toss them into a styrofoam hinged clamshell [2] or much more rarely, a cardstock one [3], grab a fork or knife, and deftly poke the clamshell 4-6 times. I've seen other restaurants in other cuisines do this as well to let out excess steam without letting too much heat escape, but not pizza yet, though apparently there are other solutions to the challenge [4]. [1] http://www.seriouseats.com/recipes/2011/04/extra-flaky-scallion-pancakes-recipe.html http://www.seriouseats.com/recipes/2011/04/extra-flaky-scall... [2] http://www.nexdaysupply.ca/Yhlw08010000-foam-takeout.jpg http://www.nexdaysupply.ca/Yhlw08010000-foam-takeout.jpg [3] http://www.foodbizsupply.com/media/catalog/product/cache/1/small_image/295x295/9df78eab33525d08d6e5fb8d27136e95/l/u/lunchbox_8in_large_1.jpg http://www.foodbizsupply.com/media/catalog/product/cache/1/s... [4] https://www.wired.com/2014/01/huh-the-best-designed-pizza-box-is-from-india/ https://www.wired.com/2014/01/huh-the-best-designed-pizza-bo...