Using a well-sharpened knife is crucial to cutting a perfect slice of pizza. Rotary pizza cutters or rocking bench knives are excellent because they can slice through the crust, toppings, and cheese in one pass.
Pizza slices can be divided into 12 equal slices with the right technique.
Using a well-sharpened knife is crucial to cutting a perfect slice of pizza. Rotary pizza cutters or rocking bench knives are excellent because they can slice through the crust, toppings, and cheese in one pass.
Pizza slices can be divided into 12 equal slices with the right technique.
If you want to cut a pizza into 12 pieces, how do you do it?
Divide the pizza into four equal segments by cutting two vertical slices from top to bottom, dividing it into three equal sections. As a result of the pizza’s curve, a round pizza will have smaller slices along the edges when cut from the grid.
12-inches of pizza is divided into how many slices?
Pizzas with a diameter of 12 inches will provide you with about eight slices. Pizzas with a diameter of 14 inches will provide approximately ten slices. Extra-large pizzas will offer at least 12 slices.
The number of pieces served by each pie is determined on the size of the pizza you purchase. Determine the number of slices per size. Small pizzas are 8 to 10 inches in width. So, here’s a breakdown:
- Small pizzas range in size from 8 to 10 inches in diameter and make roughly six slices.
- Medium pizzas are 12 inches in diameter and provide around eight pieces.
- Large pizzas are 14 inches in diameter and serve around 10 pieces.
- Extra-large pizzas are 16 to 18 inches in diameter and include at least 12 slices.
Call ahead of time to confirm the amount of slices per size for your pizzas.
What is the best way to cut a pizza into 12 equal slices?
You can divide your pizza into 12 equal slices using the right technique. First, cut the pizza horizontally in half, then in half again vertically, forming a cross that separates the pizza into four equal-sized wedges.
Roller cutters need to be rolled back and forth about one inch at a time to hold the toppings in place.
The pizza cutting guide is not for everybody, but it is very useful for professionals whose pizza slices need to be consistent. It is also valuable for home chefs whose pizza slices need to be even.
Additionally, it can be used for cutting 12 or 6 slices of pizza instead of the traditional 8.
The Wedge Technique
Halve the pizza horizontally. Divide the pizza into four equal-sized wedges by vertically cutting it in half. To keep the toppings in place, press firmly on a roller cutter and roll it back and forth approximately 1 inch at a time.
Cut one wedge into thirds, cutting from the edge to the middle. Continue cutting across the pizza until two of the original wedges are sliced into thirds.
Repeat the process with the remaining two quarter-wedges to split and cut them into thirds, resulting in 12 equal-sized wedges on the pizza.
Chicago-Style Squares
Cut the pizza in half horizontally, splitting it into two equal-sized portions. To prevent shattering the crust on deep-dish pizza, make a single, solid cut into it. Working from the crust to the center might also help to avoid crushing.
Divide the top half of the pizza in half by cutting a second horizontal line above the initial middle cut. To divide the lower half in half, make a third cut beneath the center cut. Pizza should be cut into four equal segments.
Make two vertical slashes from the bottom to the top of the pizza to divide it into three equal portions. When sliced, the completed grid yields 12 roughly equal slices, albeit a round pizza will have thinner pieces near the edges due to the curve of the pizza.
Pro Tip
A rocker knife produces a swift, clean cut across the whole pizza, making it ideal for deep dish pizzas and without dragging the toppings. Hold the rocker knife above the pizza and place one side of the blade on the cutting board to use. Rock the blade across the pizza to achieve a clean cut, pressing hard.
Instead of a rotary cutter, place the point of a chef’s knife in the middle of the pizza, with the handle facing the crust. With your free hand, press down on the top of the blade to urge the knife to make a single, clean cut through the crust. Rotate the pizza and finish the cut from the center to the opposite crust from the first.
