Friday OT - (Pizza) Cuttin it up!

What do you use to cut a pizza?

  • Knife

    Votes: 4 2.5%
  • Pizza Wheel

    Votes: 144 89.4%
  • Rocker style / "Mezzaluna"

    Votes: 11 6.8%
  • Fork and Knife

    Votes: 1 0.6%
  • Fold It

    Votes: 1 0.6%

  • Total voters
    161

JP4CY

I'm Mike Jones
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Dec 19, 2008
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Testifying
What about Hot Pockets? Do you only eat them from the sleeve or do you put them on a plate?

6if8gr.jpg
 

DreamyFred21

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Mezzaluna for the win. I used one working in a Casey’s kitchen for a summer and have never looked back. A far more efficient cut, and there’s something satisfying about using it.
 

CascadeClone

Well-Known Member
Oct 24, 2009
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Also, more likely to have that satisfying greasiness.
Gross. Can't stand greasy pizza, thin or thick.

Great Plains is one of the very few deep dish that doesn't appear to have been floated on a pool of vegetable oil prior to serving.
 

cyclones500

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Jan 29, 2010
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Rocker all the way.

I can cut ~4 pizzas with that in the time it'd take to do one with a wheel, and with less "cheese-slide" and crust hang-ups. ... Also, wear-and-tear rate advantage (wheel has limited life before breakage)
 

ISUCyclones2015

Doesn't wipe standing up
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Dec 19, 2010
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Chicago, IL
Again, THERE IS NO NEED TO SHARPEN.

What are you making your pizza crusts out of? Also, a pizza cutter isn’t some family heirloom that is handed down over generations. $30 should cover your pizza cutting cost for your entire life.
Your focus on sharpening is clearly trying to hide the fact that you agree that it is impossible to clean
 

Mr Janny

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Mar 27, 2006
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I voted pizza wheel.
But here's a secondary question:
In our house, we keep a couple of frozen pizzas on hand at all times. They're not better than pizza from a good restaurant, but they have their time and place.

My question is, when you cook a frozen pizza, do you do anything to "zhuzh" it up, or do you go strictly with the "out of the box" experience?