Pizza Cutter – Gozney

44,99 € (VAT inc.)

✅ Professional-grade high-carbon stainless steel blade for precise cuts, with a construction designed for heavy-duty use.

✅ Double-beveled edge for a clean, controlled cut when slicing pizzas.

✅ Ergonomic solid wood handle combining a comfortable grip, thoughtful design and a premium feel.

✅ Optimised weight and balance to maintain greater stability and control throughout the cutting motion.

✅ Removable wheel with blade lock for easy access to the parts and simplified manual cleaning.

✅ Gozney professional-quality pizza cutter, designed for those seeking precision, excellent handling and a premium finish.

Out of stock

SKU: AD1347 Categories: Barbecue accessories, Kitchen Tools, Pizza Cutter

The Gozney pizza cutter is designed for those who pay attention to every little detail of a good pizza and want to finish the job with a tool that’s up to the task. Its design combines cutting precision, professional-grade construction and comfortable handling for slicing pizza just before serving.

It is an ideal choice for anyone looking for more than just a basic pizza cutter: a sturdy, well-balanced tool designed to offer control whilst cutting, with a detachable design that also makes it easy to clean after each use.

Professional-grade high-carbon stainless steel blade

Cortador de pizza Gozney con hoja circular de acero inoxidable de alto carbono

The centrepiece of this cutter is a 2.0 mm-thick professional circular wheel, made from hardened high-carbon stainless steel. Gozney has designed it specifically to make precise cuts through different types of crust.

The blade’s thickness and construction provide a much more solid feel than that of a conventional lightweight cutter. As the wheel is rolled over the pizza, the tool maintains firm contact with the surface and allows for better control over the cutting path.

The result is a tool designed for those who wish to slice their pizzas with precision, featuring a build quality befitting high-end outdoor kitchen equipment.

Double-sharpened bevelled edge

Pizza recién cortada con el cortador de pizza Gozney

The wheel features a bevelled edge that has been sharpened twice. This geometry is designed to achieve clean, consistent cuts as the blade passes through the pizza base and crust.

Gozney also points out that this edge is designed to retain its cutting ability and resist corrosion. This is a significant advantage in a tool that comes into constant contact with moisture, sauce and other ingredients during service.

In practice, it allows you to tackle the task of portioning the pizza with a tool created specifically for this purpose, ensuring that the final cut is not the weak link after all the care taken with the dough, proving and baking.

Ergonomic solid wood handle

Cortador de pizza Gozney con mango ergonómico de madera maciza

The solid wood handle is not merely an aesthetic choice. Its ergonomic shape is designed to feel comfortable in the hand and facilitate a natural grip as the wheel glides across the pizza.

The wood also provides a refined finish that complements the premium character of the accessory. Gozney thus combines a technical-looking cutting area with a handle that introduces a warmer finish, designed to look good even when the cutter is on the table or next to the oven.

For users who value both functionality and design, this balance of materials makes the cutter a tool that feels just as well-crafted as the rest of the process of making a good pizza.

Balanced weight for greater control

Mano utilizando el cortador de pizza Gozney sobre una pizza

Gozney has optimised the cutter’s weight and balance to enhance control and stability during the cutting motion. This is a particularly important detail in a wheel-style cutter, where the handle and blade work together throughout the entire cutting action.

A well-balanced assembly helps you handle the tool more naturally and keep the wheel aligned whilst dividing the pizza into slices. As a result, it feels more controlled to use than a utensil where all the effort rests solely on the hand.

This approach is particularly valuable when preparing several pizzas in succession and aiming to repeat the cut with ease and precision for every serving.

Blade lock for removal and cleaning

Vista superior del cortador de pizza Gozney con rueda desmontable

After cutting, maintenance is made easier thanks to the blade locking mechanism. The system can be pivoted to remove the wheel, allowing access to the parts that need cleaning without the need for tools.

This ability to dismantle the unit is particularly useful in a pizza cutter, where traces of dough, cheese or sauce can accumulate around the cutting wheel. Being able to take the unit apart facilitates more thorough cleaning after use.

This product is not dishwasher-safe, so it must be cleaned by hand. The detachable system specifically helps to make this daily maintenance more convenient and manageable.

Use and maintenance of the Gozney pizza cutter

First use

Before using the cutter, visually check that the wheel is correctly fitted and that the unit shows no visible damage.
Familiarise yourself with the blade locking system before removing it. Gozney uses a pivoting mechanism that allows the wheel to be detached for easy cleaning.
Always handle the wheel by the areas other than the cutting edge.

During use

Place the pizza on a stable, suitable surface for cutting.
Hold the cutter by its ergonomic wooden handle and guide the wheel along the cutting line with a controlled movement.
Make use of the weight and balance of the cutter without making any sudden movements. Gozney has designed these features specifically to improve control and stability whilst cutting.
Keep your hands away from the path of the wheel.

After cutting

Remove any visible food residue before proceeding to a more thorough clean.
If you need to access the area inside the wheel, use the blade lock provided by Gozney to dismantle the unit.
Handle the dismantled wheel with care, particularly around the bevelled edge.

Cleaning

The cutter is designed to be dismantled for easy cleaning. Gozney states that simply pivoting the blade lock is sufficient to separate the necessary parts and gain better access to the wheel area.

It is not recommended to place the cutter in the dishwasher.
Clean by hand, paying particular attention to the cutting edge of the wheel.
Once clean, as a general guideline, dry the parts thoroughly before reassembling or storing the cutter.
Reassemble the blade correctly before the next use.

Maintenance

The blade is made from hardened high-carbon stainless steel and features a double-beveled cutting edge which Gozney describes as corrosion-resistant and designed to retain its cutting ability.

Check the condition of the wheel, the cutting edge, the handle and the locking mechanism regularly.
Do not use the cutter if any of its parts show damage that could compromise safe use.
Avoid disassembly operations other than those intended using the blade lock.

Storage

Gozney includes a storage pouch with this cutter. Once the tool is clean, dry and correctly assembled, it can be stored in the pouch until its next use. As a general guideline, store it in a place where the cutting edge is protected and cannot accidentally come into contact with your hands or other tools.

Materials and construction
- Cutting wheel
  - Material: hardened high-carbon stainless steel
  - Blade thickness: 2.0 mm
  - Cutting edge: bevelled with double-edged sharpening
  - Corrosion resistance
- Handle
  - Material: solid wood
  - Ergonomic design
Features
- Cutting system
  - Optimised weight and balance for improved control and stability
  - Pivoting blade lock for removing the wheel
- Cleaning
  - Removable wheel for easy cleaning
  - Dishwasher: not recommended
Dimensions
- Overall length
  - 23.08 cm
- Cutting wheel
  - Diameter: 8.2 cm
Contents of the box
- Gozney pizza cutter
- Storage bag
- One-page care guide
Warranty
- Gozney pizza cutter
  - Manufacturer’s warranty: 1 year
  - No registration required

Neapolitan Margherita-style pizza

A classic Neapolitan pizza is a great way to put the Gozney pizza cutter to its natural use: serving. Soft dough, a thick crust, tomato, mozzarella, basil and extra virgin olive oil form a combination that is simple in its ingredients but very demanding in its preparation.

Ingredients for around 4 pizzas

For the dough

580 g type 00 or 0 wheat flour.
340 ml water.
17 g salt.
0.7 g fresh brewer’s yeast.

Note: these quantities roughly follow the proportions set by the AVPN, whose guidelines allow for between 1.6 and 1.8 kg of flour, 40–60 g of salt and 0.1–3 g of fresh yeast per litre of water.

For each pizza

60–80 g of crushed peeled tomatoes.
80–100 g of mozzarella.
A few fresh basil leaves.
4–5 g of extra virgin olive oil.
Salt, in moderation to season the tomatoes.

1. Prepare the dough

Start with the water. Dissolve the salt, add approximately 10 per cent of the flour, and then add the yeast. Gradually add the rest of the flour whilst kneading until you have a compact, smooth and elastic dough that is not sticky to the touch.

The AVPN guidelines emphasise avoiding prolonged direct contact between the salt and the yeast. The final hydration will also depend on the absorption capacity of the flour used.

2. Proving and shaping the balls

Leave the dough to rest, covered, to prevent the surface from drying out. Then carry out the staglio, dividing it and shaping the balls by hand.

For a Vera Pizza Napoletana, the AVPN specifies balls weighing between 200 and 280 g and a total proving time of between 8 and 24 hours, depending on temperature, humidity and the behaviour of the flour.

3. Stretching the pizza dough by hand

Place a ball of dough on the work surface and press it outwards from the centre with your fingers, turning it several times. Do not use a rolling pin: the Neapolitan method aims to push the gas towards the edge to preserve the characteristic cornicione.

4. Add tomato, mozzarella and basil

Chop the peeled tomatoes by hand, leaving some texture, and spread them out from the centre in a circular motion. Add the salt and distribute the sliced mozzarella evenly.

Finish by placing the fresh basil leaves on top and drizzling the extra virgin olive oil in a spiral pattern. The European standard specifies 60–80 g of tomato, 80–100 g of mozzarella and 4–5 g of oil per pizza for this recipe.

5. Baking at Neapolitan temperature

The traditional method requires an extremely high temperature. The AVPN sets the oven temperature at approximately 430–480 °C and specifies a baking time of just 60–90 seconds. The European specification for Pizza Napoletana ETG specifies approximately 485 °C on the oven floor and around 430 °C on the dome.

During baking, rotate the pizza to ensure even cooking all the way round. It should come out soft and springy, with a raised crust and melted mozzarella, whilst the basil should not appear burnt.

6. Leave to rest for a few moments, cut and serve

A Neapolitan pizza is meant to be enjoyed straight out of the oven. Transfer it to a suitable surface for cutting and allow it to stabilise just enough to make it easy to handle.

Roll the Gozney pizza cutter from one end to the other in one continuous motion. Its high-carbon stainless steel wheel, double-beveled cutting edge and overall balance are precisely designed to provide control during this final step before serving.