Don't let your pizza cool before you cut it!
, and she told us how to optimize pizza cutting for the best results. Check out some of her key tips below:"When I first started out, I was like oh, it's just a pizza cutter. You really do want a nice, sharp cutter. Just because it's round, it's still a knife," Kim says. "At the restaurant, we get them professionally sharpened once a week. We want to make sure we get a clean slice."Cut the pizza the second it's out of the oven...
"This is based on our experience at the restaurant, we cut immediately as it comes out of the oven," she says. "Once you let it settle, it starts to toughen up and it's actually more challenging. I would highly recommend waiting a few minutes before you actually pick up the slice and eat it, for fear of burning the roof of your mouth. Because we've all done that before. But once it's out of the oven, let it sit a few seconds and then cut right through it."...
If you don't have a pizza cutter on hand, Kim recommends a larger chef's knife that's big enough to fit the circumference of your pizza. To cut, you can rock the knife back and forth; however, unlike the pizza cutter, Kim recommends waiting before you start to slice. "When you use a wheel, because of the motion of it going around, there's less likelihood for the cheese to stick," Kim explains. "But if you were to use, say, a chef's knife to cut through it, I can see how the cheese might stick. What I would suggest is just to have either a clean dish towel or a paper towel at your disposal. And just carefully, lightly, swipe through and then go for that second cut. That's what I would recommend.
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