Best pizza cutter.

automantic

automantic

Joined
Oct 29, 1999
Messages
829
Hi y'all,

I was wondering if you know of any good production pizza cutters or custom makers who are currently producing them. I have about 5, but I want to get a good one and stick with it.

Thanks,
John

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Absentem qui rodit amicum, qui non defendit alio culpante, solutos qui captat risus homimum famamque dicacis, fingere qui non visa potest, commissa tacere qui nequit: hic niger est, hung tu, lamnia lammina lamna forumites, caveto!
 
Hey Automantic, have you thought about one of those ulu's? I bet that would make a great pizza cutter.

Jake
 
Sorry, but I have to use the 'S' word: scissors. Big honkin' scissors do best on giving that thick mozza a cut rather that a smoosh and stretch... with pepperoni, and ham, and olives, a little feta, and some...
tongue.gif


gotta go...
 
I don't know, but I'd like to know myself. The 3 inch disk cutter I have sucks. The arced ones perform much better but require more space. But, a nice custom one could end up being a showpiece like the marble rolling pin I have. Have a decorative stand for it...
 
Maybe an 8" ulu?
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<A HREF="http://www.chaicutlery.com/roselli/R740Ulu.jpg" TARGET=_blank>
R740Ulu-medium.jpg

large image</A>


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- JKM
www.chaicutlery.com
AKTI Member # SA00001


[This message has been edited by James Mattis (edited 02-10-2000).]
 
If I recall correctly, someone on these forums designed a knife for his mother and had it made by another forum member and that knife was similar to the Ulu. The handle was shaped differently, but it was basically a push-type of kitchen knife.

Personally, I prefer incisors and molars.
wink.gif
 
I'm one of those mountain bike geeks who has a Park Tool Pizza Cutter, shaped like an early high wheeler. I usually use that, or big ol' scissors, as we tend to make pizzas on a pizza stone, and I'd hate the thought of using one of our good knives to cut something on one of those.

Imagine using your favorite fixed blade for scraping across a brick. Sorta like that. *shudder*

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Don LeHue

Rome did not create a great empire by having meetings...they did it by killing all those who opposed them.
 
Alright, keep the laughing to yourself, I'm sensitive you know...
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My wife bought one with a 5" wheel from Pampered Chef, and it works great! It has a big thick handle, a good guard that you can get a 2 handed grip with, and it has cut at least 100 pizzas in the last 4 years with no troubles. The steel is cheap utensil type steel, but it has stayed surprisingly sharp! We make big thick homemade pizza so a good big cutter is important.

But I will say this John, being a gadget fanatic like you I would love to see a Custom Pizza cutter out of good steel with a great custom handle. Talk about a show piece you could really use!

smile.gif


Brandon

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"You should never never doubt what nobody is sure about..."
 
OK, I have to ask, because homemade Pizza is one of my specialties. Are you guys making your own Pizzas, or cutting frozen Pizzas? I make everything, dough, sauce, everything fresh.
 
The only thing I use and have used for a while is a Papa Murphy's pizza cutter I got about 3 years ago while visiting friends.
Works great and has not failed me yet.
However, I like the thought of pizza scissors.
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[This message has been edited by Roy (edited 02-10-2000).]

[This message has been edited by Roy (edited 02-10-2000).]
 
I agree with Roy. I have been using a Papa Murphys pizza cutter for several years at least and it still works just fine.
 
Hey Lucky Dog-

I make the dough, my wife, italian descent, makes the sauce, the rest is from the grocery store. I'm trying to learn to toss..... not easy for a Texas boy
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Brandon
 
Brandon, here's a big hint, use plenty of fresh yeast in the dough, it will make it much more elastic, you can get it at a friendly bakery if the supermarkets by you don't carry it. Also tossing isn't really necessary, tossing was developed as a way to wow the tourists, just hand stretch the dough. Also chop a clove of garlic into the dough batch when you make it up, tastes better, well anything with garlic tastes better.
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Pizza cutter? I just slide the pizza onto a large wooden cutting board and use my largest French chef's knife. Using a long rocking cut you quickly divide a pizza. That's essentially what we did back a few decades when I worked at Shakeys.
 
Here's a picture of the disc cutter I use, made out of 18/8 stainless by Roesle (They make all sorts of kitchen utensils of very high quality) :
ViewPhoto

It works great for our weekly homemade pizzas, but I admit my style is more Italian (very thin, parma ham, rucola salad etc.) :
ViewPhoto


For those American deep-dish pizzas covered with a ton of cheese, a disc with a larger radius is definitely necessary
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If anyone is feeling hungry now, here's my recipe for the homemade dough :
  • 0.6 kg flour
  • 0.3 kg water
  • a cube of fresh yeast
  • about 4-5 spoonfuls of olive oil
  • 1-2 spoonfuls of salt
  • a little sugar
It's quite simple :
  • Put flour into a bowl ,make a hollow on top
  • Crumble yeast into hollow
  • add a little water and sugar
  • gently mix yeast, water and sugar in the hollow
  • wait about 15 minutes
  • add rest of the water and other ingredients, stir and knead until a smooth doug results
  • wait about an hour

Take care,
Tobse !


[This message has been edited by Tobse (edited 02-10-2000).][/B][/QUOTE]

 
OK, here's my fresh sauce to go with Tobse's dough. I don't measure, so don't shoot me
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, everything is done by taste.

1 Large Progresso Tomato Purée
A large quantity of graded fresh Romano Cheese
Garlic powder
Salt
Fresh Ground Black Pepper
Olive Oil
Oregano
Basil

Mix it all together, taste, adjust, and don't cook.

Stretch the dough, lay out about 8 slices of Mozzarella cheese on the dough, and then spoon on some sauce, don't drown it!!! Bake it on a Pizza stone in the bottom of your oven at 550F for about 10-11 minuets.

Good Luck
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[This message has been edited by Lucky Dog (edited 02-10-2000).]
 
I am going to have to agree with RLR. I know when I have found the right tool for the job, and for cutting pizza of any type I go with a big fat daddy of a scissor!! I have a scissor that is my grandmother's, this scissor is heavy duty. the blades alone are about a foot long. If you doubt my credentials, just look at my last name. I am 50% Italian and 50% sicilian and will tell you right now, there is no better pizza cutter than a big scissor.

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Louis Buccellato
http://www.themartialway.com
Knives, Weapons and equipment. Best prices anywhere.
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"only the paranoid will survive":)


 
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