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Tools & Ingredients for Perfect Neapolitan-style Pizza
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items Here’s a list of all my tried-and-true tools and ingredients from my pizza classes. If you’re a home pizza-maker, this is the perfect starting point to help you set up your pizza kitchen and make amazing Neapolitan-syle pizza. Whatever your favorite ...
Sections
3
Ovens
Accessories
Ingredients
Ovens
Making great pizza starts with serious heat! These are the ovens I recommend for anyone looking to create consistent, flavorful, and authentic Neapolitan pizza—or any style—right at home without breaking the bank. These ovens heat up quickly, so grea...
We originally purchased this oven as a back-up to our outdoor Ooni Koda 16, but it quickly became the star of our pizza classes. Starting mid-winter, we relied on the Volt, and it has truly exceeded our expectations. This incredible oven heats up to ...
Ooni Volt Indoor & Outdoor Pizza Oven
The Ooni Koda 16 is our go-to outdoor pizza oven. Early on, after testing a pellet oven, we quickly realized we wanted to focus on the pizza-making process, not managing a fire. Keeping a pellet or wood-fired oven hot enough was a real challenge and ...
Ooni Koda 16 Pizza Oven
If I were going bigger, this is the oven I’d choose! While I don’t own it, I’ve done my research, and it checks all the boxes. Early on, we realized that managing a wood-fired oven was more work than we wanted—it’s just too challenging to keep the he...
Ooni Koda 2 Max Pizza Oven
Accessories
Having the tools of the trade is important. From peels and cutters to scales and extra stones, these items make the pizza-making process smoother and more enjoyable. Many of these aren't found in a typical kitchen, but once you try them, you won’t wa...
With a 12-inch blade and gorgeous walnut handle, this pizza rocker makes my pizza wheel look like a toy.
Pizza Rocker
It always surprises me how many people in my classes—about half—have never used or even seen a bench knife! I own several and use them for just about everything. They’re perfect for scraping dough together, but they’re also great for transferring cho...
Bench Knife
We use these bamboo peels for building and launching our pizzas. They are a little lighter than wood paddles I considered, which is a plus. The bottom side does char a bit, but overall they hold up very well and I think the charring makes them look w...
Ooni Bamboo Pizza Peel & Serving Board
Ooni's perforated pizza peel is the peel we use to turn and remove our pizza's from the volt. It's a collapsable peel, so we keep it in a drawer right under the oven. We like the perforations because it allows the steam to escape from the hot pizza w...
Ooni Perforated Pizza Peel
We use this turning peel outside. It's a little long for our inside Volt, but outside where there's more room, it's very handy. You can get under your pizza and turn or remove it easily while staying clear of the oven.
Ooni Pizza Turning Peel
Keeping your stone free of charred flour and debris is essential for clean baking with minimal smoke. This brush is sturdy, well-designed, and does the job perfectly. We've tried other less-expensive brands, but this one is the one we use all the tim...
Ooni Pizza Oven Brush
I have three of these. It's precise, switches between grams and pounds easily, and manage up to 11 pounds.
OXO Kitchen Scale
Switching out a pizza stone when things get smokey can change everything. I like to have a couple of extra tempered stones on hand just in case I need them.
Baking Stone for Ooni Karu 12
The standard in temperature measurement. If you want to be sure your yeast activates properly, have one of these on hand.
Thermapen® ONE
Ingredients
Neapolitan pizza has few ingredients, so it makes sense that each one is very important.
Caputo is the flour I use for pizza making and pasta making. It's a beautiful flour to work with. While expensive, it produces a beautiful, flavorful dough. It's worth the price. While it's anecdotal evidence, many people with gluten intolerances say...
Caputo Pizzeria Flour Tipo 00
My base Neapolitan dough recipe is written for Active Dry Yeast. I wanted to work with an easily accessible yeast that most Americans have on-hand in their homes. Once you get used to working with it, I find it reliable and very consistent.
Active Dry Yeast
A pizza is only as good as it's ingredients, and these San Marzano's are the best I've ever worked with. We buy them in large cans and weigh them for the recipe and freeze the rest.
Ciao DOP San Marzano Tomatoes
Bianco DiNapoli has been voted "best canned tomato" by Wirecutter four times. Many pizza makers consider these tomatoes their go-to.
Bianco DiNapoli Organic Whole Peeled Tomatoes
Parmesan Reggiano (known as the king of cheese) is always welcome on any pizza. This is the finest and only Parmesan in the world.
Homepage
Mozzarella di Bufala is not always easy to get locally, but it is worth the trouble of ordering on line or finding a local vendor. It's delicious, distinctive tang makes a Neapolitan Pizza great.
Mozzarella di Bufala DOP from Battipaglia