Best pizza cutter.

Thanks Lucky Dog and Tobse! I'm going to try your recipes this weekend. Pizza recipes and great knife information, what else could you ask for???
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Brandon

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"You should never never doubt what nobody is sure about..."
 
Good luck, Brandon !
Question for all hobby chefs on the forum :
Do You really like to cook, or is that just an excuse for cutting things up ?
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Take care,
Tobse !
 
Automantic,

Knifecenter has pizza cutters from a French cutlery company that look pretty cool. I don't remember the company's name but it starts with an "L".

Dave

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Were things ever really as good as they used to be?
 
Between Tobse's crust and Lucky Dog's sauce, we had the best pizza ever yesterday. Thanks, guys!

Here's the knife I used to cut it; it worked really well!

<img border="0" src="http://www.geocities.com/ryanmeyering/lamey1.jpg" width="540" height="500">

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For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord.

Romans 6:23




[This message has been edited by Ryan Meyering (edited 02-13-2000).]
 
Originally posted by Tobse:

If anyone is feeling hungry now, here's my recipe for the homemade dough :
  • 0.6 kg flour
  • 0.3 kg water
  • a cube of fresh yeast
  • about 4-5 spoonfuls of olive oil
  • 1-2 spoonfuls of salt
  • a little sugar
[snip]
Click to expand...

Thanks again for the recipie. My partner and I cooked up a fantastic smoked tofu, mushroom and chilli pizza on the weekend - superb!

Never though I'd be using BF for cooking advice, but there you go.

tim
 
Like Tim, I never thought I'd be getting great recipes from this forum, but shows what I know. LOL!

My wife and I used these recipes for a lighter feta and parmesan with andouille pie over the weekend. Like a slice of heaven on earth...

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Don LeHue

Rome did not create a great empire by having meetings...they did it by killing all those who opposed them.
 
Ulus are great for anything with a crust, 'cause you're bearing down directly from above, and the curve allows you to "roll with" the cut.
 
Wheels suck. Even if the cut when they are new they will get dull and although I've never sharpened one it seems to me it would be a major PITA. I use a twelve inch Wegner chef's knife. You can rock and put pressure on the top of the blade with your weak hand. I don't remember where I got it but the price was very reasonabble and it sharpens up nicely. It also works well slicing your toppings---onions, peppers, pepperoni. It is a little big for filleting anchovies though.

phantom4

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who dares, wins


 
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