What Do You Use to Cut Your Pizza Dough?
It used to be long ago that the only device that was acceptable for cutting pizza dough was the rotary pizza cutter. There are few restaurateurs that don’t know what these are, or don’t have one buried deep down in their kitchen drawers somewhere. These are the kitchen gadgets that have a handle, often with a rubber grip, at one end and a round circular stainless steel blade at the other end. Somewhere along the line though, a few people drifted away from these very simple gadgets and started using something perhaps even simpler to cut their pizza crust – scissors! So, what is the correct way to cut the dough?
Scissors entered the picture when a few individuals found that it was difficult to cut the very edge of the retail pizza dough. Unless it was lying on a very flat surface, with no edges around it, it was difficult to maneuver that sometimes larger wheel between the edge of the pizza, and the edge of the box that it held it. Scissors entered commercial kitchens when pizzerias started sliding the pizza into the box first and then cutting it to save themselves from having to move individual pieces into the to-go box.
In fact though, scissors are not suitable for cutting pizza. The blade of the utensil needs to be able to move through that pizza quickly, otherwise the cheese from the pizza will stick to it and not cut the rest of the pizza quickly. One way pizzerias can still cut it easily, and use the proper tool for the job, is to place the pizza in an unfolded box, cut it, and then fold the sides up. This will let you serve your pizza easily, while you’re still cutting it properly and in a way that will let your customers keep all of their toppings!