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Good pizza at home is mostly about handling dough gently and getting heat into it fast. The gear that matters is the gear that helps you do those two things without tearing a base or dropping it on the way into the oven.
Start with the dough. Stackable pizza dough crates let balls prove side by side without drying out or growing into each other, and the Ken Hands scrapers, both the plain one and the stainless steel bladed one, cut and lift without dragging. The wooden mini pizza taper roller and the Incasa pizza and pastry roller docker with the spike handle shaping and stop bases ballooning. For the bake, the Italian wood oven bakers pizza paddle has a 24 x 33 x 2.8 cm wood head and no joints in the handle, which is the detail worth paying for, because joints are where paddles break. Round aluminium pizza trays come pressed and standard, and the Guardini set gives you four trays with a rack. The Italian pizza cutter with the wooden handle finishes the job.
Buy a thermometer before you buy anything else. The 30cm pizza oven thermometer, or a digital pocket probe that reads to 300C, will teach you more about your oven in one afternoon than a year of guessing at the flame.
Come and see us at Laverton North or Epping, or browse Pizza Ovens, Pizza Peels, Dough Trays & Lids and Pizza Trays & Stands.
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