I’ve seen grown adults take a dull pizza cutter to a masterpiece, and the crust just folds over like a sad accordion. Use a sharp chef’s knife or a rocking pizza cutter. Press straight down. Don’t drag the blade. Drag = squish.
Let the pizza sit on a cooling rack for 90 seconds before cutting. Yes, I timed it. Those 90 seconds let steam escape. If you cut immediately, you trap steam, and that steam makes the crust soggy from the inside. It’s a scientific fact, and I will fight anyone who argues.
So there you have it: dry sauce, hot steel, cold-fermented dough, and a little cornmeal attitude. Follow these rules, and your next pizza will crack like a joyful disaster. Fail to follow them, and you’ll be eating another floppy, regretful disk. The choice is yours. Go forth and crunch.
