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Good pizza at home is mostly about handling dough well and getting it in and out of the oven without wrecking it. The tools here cover that middle stretch of the job, from proving trays through to the cutter on the bench.
For dough, the stackable pizza dough crates let balls prove in a stack without drying out or getting knocked about, and the white plastic stackable crates and lids do the same for larger amounts. Ken Hands make the dough scrapers, one plastic and one with a stainless steel blade, which is the difference between scraping a bench clean and lifting a soft ball off it. The Incasa roller docker with spikes stops bases ballooning, and there is a small wooden taper roller for those who prefer rolling to stretching.
For the oven, the Italian wood oven bakers pizza paddle has a 24 x 33 x 2.8 cm wood head with no joints in it. Round aluminium pizza trays come plain or pressed, there are aluminium baking trays including one with a recessed handle, and the Guardini set has four trays with a rack. A 30 cm pizza oven thermometer takes the guesswork out. Cutting is the Italian pizza cutter with the wood handle.
Preheat your stone or tray for longer than feels necessary, or the base stays pale while the top is already done. Come in to Laverton North or Epping, or have a look at pizza making, pizza peels and pizza ovens.
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