Which shop tool do you use to cut pizza? - Tongue in Creek Post

[Frank Townend]

How about this one?

http://toolmonger.com/wp-content/uploads/2009/02/post-pizzacutter3k.jpg

Looking to startle house guests — or impress Toolmonger (http://toolmonger.com/) friends hanging out in the kitchen instead of the shop? If so, you’re likely the target market for the possibly-vaporware Pizza-Pro 3000. And before you ask: No, it’s not motorized. (Though we imagine a little time in the shop could fix this, erm, design flaw.)


Offered along with dozens of other not-yet-available products on the WorldWideFred website, this appears to be simply a molded plastic circ saw shape attached to the top of a standard wheel-type pizza cutter. Yet it inexplicably draws our attention. Pizza-Pro 3000 (http://www.worldwidefred.com/pizza-pro3000.htm)

Looks like it can be pre-ordered in time for Father's Day.

Take a look here: PIZZA PRO 3000 PIZZA SLICER (http://www.perpetualkid.com/index.asp?PageAction=VIEWPROD&ProdID=3323)

[Doug Shepard]

I should have a BCTW Jointmaker Pro in the near future. Very fine kerf with very little cheese wastage:D

[Myk Rian]

I have a general purpose tool for pizza and watermelons.
Machete
http://www.knife-depot.com/images/product/4_63624.jpg

[george wilson]

At the risk of some not getting the joke; Around here,you could take an old bookbinder's wheel roller (I'd make a special disc for it),have the bookbinder over,and horrify him by cutting the pizza with the shoulder braced wooden tool,pressing the 4" brass disc through the pizza !!

[Craig T. Smith]

Since I can't cut staight with a circ. saw . How would you clamp on a straight edge? Craig

[Ted Calver]

Myk...i use the same thing

[Mark Smith, too]

Only available in a blade left model? I hate those things!

Is the blade height adjustable for pan pizzas?

[Myk Rian]

Ted;
After my brother-in-law told me about the stink a week after cutting ribs on his tablesaw, I swore to never put meat against a powered blade. :D

[Dave Lehnert]

Since I can't cut staight with a circ. saw . How would you clamp on a straight edge? Craig
Has to have a laser

[Greg Pavlov]

How about this one?

Looking to startle house guests — or impress Toolmonger (http://toolmonger.com/) friends hanging out in the kitchen instead of the shop? If so, you’re likely the target market for the possibly-vaporware Pizza-Pro 3000.
You want to buy the zero clearance insert for it, keep all the gooey drippy stuff from going up into the housing!

[Frank Townend]

Great answers all of you. Myk, I'll bet he doesn't have a StopSaw...

[Mike Wellner]

I have seen a comedy by the Royal Canadian Air Farce where an one armed carpenter uses the older style cordless circular saw with the long 9.6 volt battery, and instead cuts the table in half along with the pizza.

[James Baker SD]

I used my bandsaw once to cut a frozen turkey in half. Only once though as the cleanup of the saw took hours.
James

[Pat Germain]

I would buy such a tool only if it was available with a Forrest carbide blade. And, furthermore, only if the cutter was made by Festool. This would ensure adequate dust collection. There's no telling how dangerous it might be to breath wheat dust when slicing a large pepperoni with mushrooms.

Which, of course, leads to a dust collector. I'm sure a standard Festool vac would be adequate. Just to be sure, it would be a good idea to put a cyclone in there. And the whole system should be grounded. We all know wheat can explode when airborne.

Including a scoring blade on the pizza cutter would be a good idea. This would guarantee a clean cut. After all, pizza is a sheetgood.

To make sure the cuts were straight and even, I would expect a cutting guide which rotates a full 360 degrees with adjustments in increments of .001". This would compensate for variances in size. A large thin-crust from the parlor down the street won't be the same as a large stuffed-crust from Domino's or Pizza Hut.

For cleanup, the whole kitten-kaboodel must be dishwasher safe!

[Randy Klein]

I'd bet that it is EZ-compatible. Then you could use the bridge to EZ-ily and safely cut your pizza. Take that Festoolies...

[David DeCristoforo]

That tool if for sissies. Real men cut their pizzas with something like this:

http://www.owwm.com/photoindex/detail.aspx?ID=433

[Myk Rian]

Sorry David; these pizza cutters beat yours. These actually cut something that looks like a pizza.
http://sixpacktech.blogspot.com/2007/10/monster-chainsaws.html

[David DeCristoforo]

"...these pizza cutters beat yours..."

That's what I'm talkin' about. But what's with those wimpy guys? Two guys to cut a pizza? I don't think so. Then the other cat is going to want some.... Probably want half the beer too....

[Mark Riegsecker]

A toe kick saw.
Most pizzas are only large enough to have 4 pieces anyway.
At least the way I cut them.:D

[Jim Becker]

Does it have a crumb collection port?

[Sonny Edmonds]

Oh, I just use my band saw.
Doesn't everybody? :confused:

[Larry Edgerton]

I have used a ryoba saw when camping to flip pancakes and eggs.....

[Frank Townend]

You guys are a hoot, great follow-on...

[Roman Hruska]

For cleanup, the whole kitten-kaboodel must be dishwasher safe!

Wouldn't the correct cleaning solvent be beer?

Roman

[Narayan Nayar]

That tool you show, Frank, is clearly meant for that lesser pizza. It doesn't have blade clearance for that magical food which I call real pizza--Chicago deep dish. ((ducking))

You could probably flip the pizza over and cut it in two passes though. :)

For the record, long ago, the Festool system became my tool of choice for pizza cutting due to its integrated crust collection.

[Frank Townend]

I have to agree with you Narayan, barely able to pass muster.

[John Sanford]

This:

Park Tools Pizza Tool (http://www.parktool.com/products/detail.asp?cat=88&item=PZT%2D2)

Only problem is, my pizzas end up looking like they were cut by Picasso! I lost the handlebars! :eek:

[Brian Penning]

Ummmm...you're supposed to "cut" pizza?
Must be the same folks who eat pizza with a knife and fork, eh? ;)

[Pat Germain]

That tool you show, Frank, is clearly meant for that lesser pizza. It doesn't have blade clearance for that magical food which I call real pizza--Chicago deep dish. ((ducking)).

I'm with you, Nayar. I've never even been to Chicago, but I sure like their pizza! I have an episode of "America's Test Kitchen" on DVR where they show how to make deep dish pizzas at home. I think it's time I tried it! My 17" band saw should handle the slicing.

[Mike Wilkins]

Add a Festool-type guide rail and this would be complete. Pass the Parmesan.

[John Bush]

Dave and Myk,
I have tried both of those "slicers" you linked to...........to cut my wifes meatloaf...........neither worked and the the carbide tips are still stuck in the shop walls.

[Mark Smith, too]

Dave and Myk,
I have tried both of those "slicers" you linked to...........to cut my wifes meatloaf...........neither worked and the the carbide tips are still stuck in the shop walls.

That's some harsh meatloaf. :eek: Carbide tips, huh?