Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics. If you need to do this, try [email protected]
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
Big chefs knife is what I use for pizza. Though having a couple sets of scissors around wouldn't be a bad idea.
I've worked in a few different pizza places in my day. Most used the circular roller cutter but pizza hut had my favourite cutter. It was a long rocker blade (curved so that it's taller in the middle then you place it and "rock" it from one side to the other to make the cut).
Rollers or anything that slides the blade along the pizza will pull cheese and toppings along with it and will only cut as straight as you keep it. Plus, if you realize halfway through a cut that your line isn't very good (like you're about to cut some pepperonis in half and probably drag at least one part off the slice entirely when a slightly different angle would have gone between two pepperonis), you're kinda committed to it already, while a rocker blade allows you to see the whole line easier before you start the cut.
I don't have one at home though because it's not very practical to store and only really worth having if you're cutting a lot of pizzas and flat breads. It could work for cake, too, though it depends on how high the cake is.
I have a smaller version of this, its just slightly larger than a normal frozen pizza. Pure game changer.