Cutting is the last technical step before the pizza reaches the customer, and it's also the one that can undo hours of work in a second. A blade that drags, a back-and-forth sawing motion or the wrong tool for the format will crush the cornicione, tear the crumb structure and shift the toppings. The result is a less attractive pizza and uneven portions.

Choosing the right tool for each type of pizza (round, pan, pala or by the metre) and for each setting (dine-in or takeaway) means achieving a clean cut in a single motion instead, with even slices and toppings that stay in place. In this guide we look at Gi.Metal's cutting tools, how to choose them and, above all, how to get the best out of them during service.

Professional Wheels: Cutting Round Pizza

The Professional pizza scoring wheel (AC-ROP7) has a ø 4''  resharpenable stainless steel "scoring" blade designed precisely for this: it marks the portions while keeping the pizza whole, ready for the customer to separate with a simple move. The smooth-running blade glides through the pizza without force, so the cornicione isn't crushed.

How to get the best out of it

• Cut in a single, decisive pass from edge to edge through the centre: avoid moving back and forth, which tears the crumb and drags the toppings.
• Keep the wheel perpendicular to the pizza and let the blade do the work: pressure is only there to guide it, not to push it.
• Work on a tray or chopping board, not on ceramic plates or hard surfaces that quickly dull the edge.
• During service, wipe the blade with a damp cloth between pizzas: cheese and tomato residue reduce how smoothly it glides.

Takeaway and Delivery: Pre-Scoring and the Double Wheel

For pizza that travels in a box, separating the slices completely is often a mistake: during transport the toppings slide, steam softens the cut edges and the pizza arrives in a mess. The solution is pre-scoring, which marks the slices without fully detaching them. If your pizzeria handles both dine-in and takeaway, the Double cutting and scoring wheel (AC-ROP4) combines both functions in a single tool: two ø 4''  resharpenable stainless steel blades, one for a clean cut and one for pre-scoring, with a high-strength die-cast polymer handle.

How to get the best out of them

• Score the pizza straight out of the oven, directly in the box: with the pre-scoring blade a light pass is enough, without pressing all the way through.
• With the double wheel, turn the tool according to the order: the cutting blade for table service, the scoring blade for takeaway and home delivery.
• Agree a fixed number of slices per format across your team: consistent portions make your product recognisable even outside your restaurant.

Pan and Pala Pizza: Scissors, Knife and Tronchetto

Pan pizza poses two problems a wheel doesn't solve well: taller, more generously topped doughs, and the edge of the pan, which stops you reaching all the way to the end. For this format Gi.Metal offers three dedicated tools.

The Stainless steel pizza scissors (AC-FR)  have a 5'' blade and a raised, rounded back edge that slides under the pizza without hitting the rim of the pan or scratching its surface. They're ideal for topped slices, focaccia and thick doughs, where a pressure blade would crush the crumb.

The Pizza cutting knife (AC-CLP) has a 5.5'' shaped blade in resharpenable tempered stainless steel and a die-cast polymer handle that resists impact and heat. The shape of the blade lets you reach the edge of the pan in a single movement, and it works just as well on trays, boxes and chopping boards.

The Tronchetto pizza cutter (AC-TRP) has a  5'' cm double-pointed blade in tempered stainless steel: you can cut right up to both sides of the edge without ever turning the tool or the pan, a real advantage when portioning at the counter with a customer waiting.

How to get the best out of them

• Let pan pizza rest for a few moments after it comes out of the oven: the steam settles and the cut is cleaner.
• With the scissors, slide the lower blade under the base and cut with long strokes: fewer strokes, less crumbling.
• With the knife and the tronchetto, set the blade down and guide it towards the edge in one smooth motion, without sawing.
• For pala pizza and pizza by the metre, portion into regular slices starting from a short side: a consistent size also makes it easier to sell by weight or by the slice.

Mezzaluna: Cutting as Part of the Show

When cutting happens in front of the customer, at the counter or in the dining room, it becomes part of the experience. The Mezzaluna pizza cutter (AC-MZP) is designed for exactly this: a 48 cm stainless steel blade, suitable for pizzas and focaccias up to ø 20'', and die-cast polymer handles with an adjustable rocking movement. The handles can be used locked, for rigid control of the blade, or rocking, to follow the natural movement of the wrist and reduce fatigue during longer services.

How to get the best out of it

• Place the blade at the centre of the pizza and cut with a rocking motion from one end to the other: a whole diameter in a single movement, without lifting the blade.
• Use rocking mode for large pizzas and pizza by the metre, and locked mode when you need more precision on thin, crispy doughs.
• Choose the mezzaluna for large formats and sharing: it's the quickest tool for dividing a pizza into many equal slices.

Keeping the Edge: Blade Care

A cutting tool is only as good as its blade. A blade that has lost its edge forces you to press harder, and that excess pressure is exactly what crushes the cornicione and ruins the crumb.

• Cleaning after service: the removable blades of the PRO Line wheels detach from the handle for thorough washing, with no residue hidden around the pivot.
• Dry immediately: dry blades and handles straight after washing, before putting them away.
• Resharpening: the tempered stainless steel blades of the wheels, knife and tronchetto can be resharpened; when the blade starts to drag, that's the time to act, not to apply more force.
• Spare parts: for the professional wheels, the Spare blade for pizza cutter wheel is available, ø 4'', in stainless steel and sharpened on both sides.
• Safe storage: keep tools hanging up or in a utensil holder, away from other metal utensils that could nick the edge.

A clean cut isn't just an aesthetic detail: it protects the work you've put into the dough, keeps portions consistent and shows the customer a pizzeria that takes care over every step.