Yes, unless you eat an inordinate amount of pizza to justify a special tool, this is by far the best way to do it.
I’ve found in general, that the Koreans have the right idea and any time you do something, it’s worth asking whether kitchen shears can do the job and you often find that they indeed do it better than the way you were going to do it.
Back in my pizza delivery days, we used the rolling blade because it was easier to leave the slices not quite cut all the way through the outer crust. This (supposedly) helped the pizza survive the g-forces endured during delivery.
This is definitely untrue. Glass shape affects aroma, material affects temperature, and paper absolutely affects taste.
Likewise, a pizza cutter isn’t about ritual. It is absolutely better than a knife at cutting pizza. It’s faster and makes clean straight cuts that don’t muss the toppings easier.
That doesn’t mean a knife isn’t absolutely fine most of the time, but a pizza cutter is a narrowly engineered tool that’s very good at its one job.
For me it’s more that I don’t want yet another thing in the house when what I have works perfectly well. I do make a reasonable amount of pizzas, but the size I make them my chefs knife will cut fine from the center out in two motions. Or use shears. Now if I were running a pizzeria, that’s another story.
As a wino wine lover, I agree about aroma and the role of general aesthetics in enjoying wine. I was exaggerating slightly to express the basic truth that I’d rather have a great wine in a paper cup than a mediocre one in the perfect glass. Not sure I agree with your other two points. I’ve not experienced paper affecting taste, and the matter of material affecting temperature isn’t necessarily a positive – a heavy glass at room temperature is going to warm what may be a white wine at an ideal temperature. Also a reason that a glass of white wine should be held by the stem rather than the bulb, so as not to warm it.
Also, regarding temperature, in informal settings where folks are just sitting around the TV, I like to serve pizza on paper plates – not because I’m too cheap to use and wash real plates, but because the paper isn’t going to cool the pizza crust as much as a heavy ceramic plate would.
The rotary cutter is all about practicality for sure, but it’s “better” only when your priority is very quickly making straight diagonal cuts, which is the priority in a pizzeria. That’s not my priority at home. As for not mussing the toppings, letting the pizza sit for a few minutes and then cutting with a good sharp knife is all that’s required.
Yeah, in my experience, cutting with a knife you have to pull through the pizza to cut can cause the cheese layer to pull off the crust and bunch up around the knife. Rolling circular cutters or long ‘rocking’ blades avoid that issue.
What planet are you from? 
I don’t pull with my chef’s knife. I rock it.
The same planet that requires fresh-baked bread to rest after baking (not exactly the same phenomenon, but closely related). Also the planet where bubbling liquid cheese settles down to become a more manageable semi-solid before you start slicing.
I have no doubt that you rock a chef’s knife, pulykamell 
Sure, if you have a long enough chef’s knife it’s pretty much the same as using a long pizza cutter knife. But not everybody has a long enough knife for that. I guess you could rock the knife in segments, but it would be a bit awkward.
In general I agree that single-use kitchen tools are largely unnecessary, but our circular rolling pizza cutter has gotten a lot of use over the years.
Oh, I was actually talking about knife vs mezzaluna. The little circular pizza cutter doesn’t take up much space. I have one in my drawer—I just never end up using it for some reason.
I may be wrong, but I can’t imagine that dishwasher temps (below 100C, of course) are going to do a damn thing to properly tempered steel. Otherwise dipping your knife in boiling water would mess it up, which we all know is absurd and not going to happen. It’s the crud sailing around in the water and the knife bouncing around in the basket that dulls the edge.
I do the same thing- we’ve got a few “nice” knives that get hand washed, but most are not terribly expensive, and it’s more convenient to just hone and sharpen them as needed, rather than baby them by hand-washing them every time.
That’s called the “Excalibur” model of chef’s knife. (j/k)
My “long knife pizza cutter” is just a long knife, that I use to cut pizza. Works great. I use it for other stuff in the kitchen, too.
And depending on the size of the pizza, etc., I might not even use the super-long knife, I might just use my ordinary chef’s knife. Also works fine when it is large enough.
I’m mostly on team “wash knives by hand”, but we were given a nice set of Henkel’s steak knives, and decided we would subject them to the dishwasher and if they got beat up, so be it, they are only steak knives not cooking knives.
We put them tip-down in the silverware holder thing (mostly so we don’t slice our hands open reaching in). They’ve held up FAR better than I expected. I mean, they need to be sharpened from time to time, but that’s true of any knife, and these get used a lot. They get used for stuff I don’t want to wash by hand, so they get used as utility knives, too, even though the shape isn’t quite as good for that as the actual utility knives.
I suspect most modern knives do okay in the dishwasher with a little care. But I don’t do it. Tradition.
I have been running Cutco knives through the dishwasher for more than 25 years without a problem. They do need sharpening more often as a result of that, and general disregard for knives that cost so much less back then. The cost has gone up a lot, but I have to say the knives have lasted. No loose rivets, no corrosion, clean seams on the handles.
Anyway, cut pizza with what you have. You can cut it poorly with any implement, off center, not quite through the crust, slices either way too small or way too large. Once you have a piece in your hands, and then your mouth, how it was cut no longer matters much. Just think of the best pizza you’ve ever had and the worst. Would you prefer a well cut slice of the worst over a jagged misshapen slice of the best?
I have no problem with putting Cutco ‘knives’ though the dishwasher, although given a choice I would prefer using a Blendtec.
Stranger
A high school friend of my son’s sold cutco knives for a while. So I let him come over and show them off. I was underwhelmed.
I own two Cutco paring knives because a young woman I’d known since she was a toddler and whose parents I’d been friendly with through church and schools came to the door to “catch up” with me. We chatted for probably five minutes before she eased into her sales presentation. They are actually not bad, especially the smaller one, and I run them through the dishwasher all the time. My dishwasher has a silverware tray at the very top with slots instead of a basket, so none of it gets battered. My actual good knives have wooden handles, so I’m never tempted to put those in there.
I use this ridiculous Rambo-looking “tactical” knife I got at Harbor Freight to cut pizze now. Came with its own sheath designed to be attached to a belt and everything. Probably eight inches long or so, at least.
Never wash it. It’s just “pizza knife.” I must say, the serrated portion of the blade has never once come in handy.
No, I have no idea why I started using that particular knife, and no other. I do have one of those round spinning cutters somewhere around, but this amuses me, so I use the Crocodile Dundee knife on pizzas.
I find it a step up from Lt. Marion “Cobra” Cobretti’s method of using what appeared to be round-tipped child scissors to cut pizza in the film Cobra.