A pizza cutter with a wheel does in half a second what a knife takes four strokes to do. The round blade rolls through the base, so the cheese and toppings stay right where they belong. Handy when the pizza has just come off the stone and you want to serve quickly.
Why a pizza cutter with a wheel beats a knife
A knife presses the pizza flat and drags the toppings with it. The wheel cuts at one point and then keeps rolling, so the base stays intact and the edge of the crust doesn't crumble. With the handle in your fist and your thumb on top, you apply just enough pressure.
- Cuts through a crisp base straight off the pizza stone in one stroke
- Toppings stay in place, even on a generously loaded pizza
- Handle gives grip, even with slightly greasy hands
- Also useful for strips of dough, flammkuchen and wraps
- Compact enough to simply store in the cutlery drawer
How to use it
Let the pizza rest for half a minute after baking, otherwise the cheese drags behind the wheel. Set the wheel at the edge, push down and roll in one straight motion to the other side. Cut on a wooden board or pizza peel, not directly on the hot stone.
Maintenance
Rinse the wheel with warm water straight after use and dry it. If dough gets stuck around the axle, use a small brush. Store the cutter with the wheel unobstructed, so the edge doesn't knock against anything.
Pair it with a wooden serving board to cut on, or browse the rest of our knives and cutting tools. Baking on stone? Check the bbq accessories for a matching pizza stone too.
