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I'm confused as to why you would need to let your pizza cool before cutting anyway.
The "cheese" on frozen pizza usually gets pulled by the pizza cutter if it isn't cooler a little bit before hand. Might just be from buying target pizza cutters, as a ceramic one I had a decade ago worked like a charm. But I still see it as kitchen sheers with a study base/platform > a good pizza cutter.
Cheap pizza cutters are terrible as they aren't sharp enough. I just use a normal cheap chef's knife and cut straight down. I'm wondering if maybe it's about pizza thickness though as on a thick pizza (which isn't really a thing here) you'd still drag the toppings a bit cutting down through the thickness?
because he is cooking frozen pizzas, they are low quality cheeses.
I still have no idea how this would make a difference.
Maybe one of you could explain what happens when you try to cut such a pizza without letting it cool first?
You don't let it cool completely but for like 5 minutes. The cheese solidifies a bit more once it's not blistering hot so when you slice the pizza the toppings are less likely to slough off. It keeps the cheese on the slice instead of being dragged with the scissors or slicer. Same idea with lasagna or shepherd's pie, it holds it shape a bit better instead of spilling apart into a mess when you try to serve it.
Maybe this is an issue for thicker pizzas? With thin pizzas (which is 99% of home pizzas where I live) you just kinda chop straight down rather than drag the knife through.