This is supposed to be a small guide to an appropriate accessories collection, which should ease your pizza making. There are many manufacturers, sellers, and types of most of these items, so the choice might appear difficult. Hopefully, this will help you find the right things!
A pizza peel
Here, I’d recommend a perforated metal peel (so that excess flour/semolina can fall through).
I experienced that a short handle is the best option for a garden pizza kitchen.
There are low budget peels like this (actually) no-name one. This type is sold under various “brand” names in different price ranges (usually just the handle looks different). I’d buy the most affordable one. I use one of these and I’m very happy with it!
In the medium price range, there are e.g. the peels from Ooni, too (Attention: different sizes are available).
Eventually, there are the pro-level peels e.g. from brands like Gi.Metal, Cerutti Inox and others. Of course, these are way more expensive, as they usually are made of (heat resistent) stainless steel instead of aluminum.
A turning peel
This is the rather small, round peel for pizza rotation and retrieval. You want to be able to use it comfortably in your oven, so you should choose your peel size not too large (but not to small either). 7” are perfect for a 12” oven, 8” or 9” should do it for a 16” oven.
Here, too, there are low budget ones like this (sold under different “brands”, usually with different handle variations). I use one of this type, too. Usually, these come in perforated aluminum.
There is an Ooni turning peel as well (I think there’s just one size available here).
Eventually, there are the pro-level peels e.g. from brands like Gi.Metal, Cerutti Inox and others. Of course, these are way more expensive.
IR thermometer gun
The Ooni one is quite expensive, but there are plenty of affordable ones out there, which are good, too. Make sure it can measure temperatures of at least 500°C/930°F.
Maturation boxes + lid(s)
I sincerely recommend getting rid of single-portion containers for dough balls and to purchase these professional equipment pieces. Usually, they’re available in two sizes:
- 30 x 40 cm (for up to 6 normal sized dough balls), and
- 40 x 60 cm (for up to 12 normal sized dough balls).
My tip here is to rather get multiple smaller ones, as those are stackable and fit in regular fridges – ideal for cold fermentation!
Procure at least one matching lid, too.
Again, there are so many variations, manufacturers and shops offering such pieces, so my recommendation is:
Try to find the best prices in your location.
To extract the dough balls from the maturation containers, you will need a spatula. As you do not want to scratch the plastic box (small particles might end up in your dough), I highly recommend a flexible plastic spatula, e.g. this one from Gi.Metal, which is absolutely worth its money.
After retrieving the pizza from the oven, put it on a cooling rack for a moment, so that it doesn’t accumulate so much humidity underneath.
…for cutting pizzas. Yes, Neapolitan pizza is cut with a large pair of scissors, there are even special pizza scissors available.
I really like the Ooni Topping Station visually, and it’s very useful to remain organized.
If you can manage to get one able to measure in hundredths of a gram, you can precisely weigh your yeast quantity. Tenth of a gram is the minimum it should be able to show. I found this one for just about 3 € in a German discount store (well, the battery contacts are very questionable, but it works).
Free iOS and Android versions available – This will help you calculate the perfect amounts of ingredients for the pizza dough you want to make.
Please note: This guide is not sponsored, but based on my personal experiences and recommendations I received at some point in time. The links are showing products for demonstational purposes only.
Any feedback is highly appreciated, if you have any recommendations or comments! 💚🤍❤️