Pizza Cutters

What type of pizza cutter(s) do you own or prefer?

What type of pizza cutter(s) do you own or prefer?

Mark Lipton

We've been using a Leifheit regularly for over a year now. It has a nice heft and works very well.

I have a rolling wheel one, which we like because it doesn't mess up the toppings.

We use the wheel as well, a professional one with a large diameter (4")
The chintzy 2" ones they sell in stores are good for nothing.

Mezzaluna

Mezzaluna.jpg

Divided between a wheel cutter and my ubiquitous cleaver.

I have a rolling wheel one, which we like because it doesn't mess up the toppings.

Ce, any sharp enough cutter shouldn't disturb the toppings. It's the same story as cutting crusty bread without trashing the crust: cut with a sharp knife that doesn't require much pressure or sawing. In the case of pizza, we typically make small enough ones that my 8" chef's knife can cut them in half in one cut, so I just press the knife down vertically and remove vertically. Repeat 3-4 times and you've got a fuly cut pizza. Those wheels might be a tad faster, but I'm not usually in a big rush as the pizza's still too hot to eat.

Mark Lipton

I prefer a wheel, so that's what I use. We are thin crust people (voted that in the other thread) and the wheel works well on this kind of base.

Like Mark, I use my large chef knife. I just press the knife down over the pizza. My thin crusts are crispy and do not require any cutting. This method does not disturb the toppings or move them about.

Like Mark, I use my large chef knife. I just press the knife down over the pizza. My thin crusts are crispy and do not require any cutting. This method does not disturb the toppings or move them about.

Ditto.

I have a rolling wheel one, which we like because it doesn't mess up the toppings.

Ce, any sharp enough cutter shouldn't disturb the toppings. It's the same story as cutting crusty bread without trashing the crust: cut with a sharp knife that doesn't require much pressure or sawing. In the case of pizza, we typically make small enough ones that my 8" chef's knife can cut them in half in one cut, so I just press the knife down vertically and remove vertically. Repeat 3-4 times and you've got a fuly cut pizza. Those wheels might be a tad faster, but I'm not usually in a big rush as the pizza's still too hot to eat.

Mark Lipton

Mark, I'm sure that's right, but the pizza wheel goes in the dishwasher. At the end of the day, it's just me being lazy.

I use a wheel as well. Sometimes I will make a big batch of dough, spread it out in a baking sheet, like a thick crust pizza, let it rise on the sheet, then brush with melted butter and cut into 3 inch squares just before baking. Easy way to do dinner rolls.

[Jenise]

For the smaller diameter pizzas I make at home, I just rock my large chef's knife like a mezzaluna. But for large takeout pizzas, the 4" cutter comes out.

We have a wheel-type one made by Good Grips that does fine although I end up using a knife as often as not.

Mark, I'm sure that's right, but the pizza wheel goes in the dishwasher. At the end of the day, it's just me being lazy.

"C" seeing all the pictures of the food you make/cook here and on your own web page, I simply "ain't" going to subscribe to you being lazy! Plus I also know that you happen to be an accomplished seamstress, plus a Mom, and wife and lord only knows what else! Nah, you Are not lazy.