Your homemade pizza dough has rested, risen, been punched down and formed into a disk. You've preheated your oven, prepped your toppings, made your famous tomato sauce and at last you've created your famous homemade pizza. You've even managed to remove it from the oven at the exact moment when the curst is crunch/chewy but not too overly black and blistered. Now you are at the final stage: cutting your pizza into wedges and whisking it off to your eaters before its moment of perfection is over. The tool pictured above is a European style cutter from Williams-Sonoma. Have you tried it? I usually use my large chef's knife to cut pizza. It's long and heavy and can cut through most toppings with a single, firm chop. I enjoy having yet another use for my multitasking chef's knife and since my kitchen drawer space is limited, it's nice not having a another tool to house (although I know a pizza cutter has many other uses besides pizza!).
Here's how I do it: I position the knife with the handle towards the crust and the pointy end towards the middle. Using one hand on the handle and the other on top of the blade, I push down with a fair amount of force which usually results in a smooth, thorough cut. Depending on the size of the pizza, I then go to the opposite side and complete the cut using the same method, so the pizza is now cut in two. I then work with each half, cutting it into three or four pieces. The whole procedure takes me 20 seconds at the most.
What I don't like to do is drag a pizza cutter through my pizza, although I admit it's been a while since I've owned one. Maybe they've improved over the years? Tell us what tool you use and why in the comments!