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🍕 Homemade Pizza Night Gear I Actually Bake With
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Mikey Stark profile picture
Mikey Stark
The steel, stone, peels, ovens, and pantry staples I actually use for pizza night at home, from Caputo 00 flour and San Marzano tomatoes to a pizza steel for my kitchen oven and an Ooni for the backyard. If you want crisp, blistered, pizzeria-style p...
 
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My Baking Steel lives in my oven, and it gives my homemade pies a crisp, charred bottom that a sheet pan never could.
Baking Steel Original 14x16 Pre-Seasoned
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Before I bought a steel I used this cordierite stone, and it's still my pick for grilling pizza and baking bread.
Unicook 15x12" Rectangular Pizza Stone
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My Ooni Koda hits about 950°F on propane, so I get blistered Neapolitan-style pizzas in my backyard in about 60 seconds.
Ooni Koda 12 Gas Pizza Oven
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I love the Karu when I want that wood-fired smoky flavor, and I can switch it to gas when I'm in a hurry.
Ooni Karu 12 Multi-fuel Portable Pizza Oven
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The Volt is my splurge pick because it plugs in on the counter and makes leopard-spotted pizza even in winter.
Ooni Volt 12 Electric Indoor/Outdoor Pizza Oven
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This perforated peel shakes off extra flour, so my pizzas launch cleanly and don't burn on the bottom.
ooni 12” Aluminum Perforated Pizza Peel
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I build my pizzas right on this wooden peel because the dough sticks less to wood than to metal.
New Star Foodservice Wooden Pizza Peel 16x14
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One rock with this big blade cuts clean slices without dragging the cheese and toppings off.
Culina Premium Stainless Steel Pizza Cutter 14"
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I still grab my OXO pizza wheel for thin crusts and quick slices, and the thumb guard keeps my fingers safe.
OXO Good Grips 4-Inch Stainless Pizza Wheel
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I weigh my flour, water, salt, and yeast on this scale, and its baker's percentage mode makes scaling dough recipes easy.
My Weigh KD-8000 Digital Food Scale (Silver)
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My dough balls cold-ferment in these stackable trays in the fridge, and the lid keeps them from drying out.
Pizza Dough Proofing Box & Tray Kit
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I divide dough, lift dough balls out of the tray, and clean my counter with this sturdy bench scraper.
Dexter-Russell 6" Dough Cutter/Scraper
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I roll this docker over thin crusts and pan pizzas so they bake flat without big bubbles.
Pizza Dough Docker Roller Stainless Steel
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I point this infrared thermometer at my stone or steel before launching so I know it's actually hot enough.
Etekcity Infrared Thermometer Laser Gun -58°F~1130°F
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Caputo Pizzeria 00 is the flour I use in my Ooni, and it gives me that soft, puffy Neapolitan crust.
Antimo Caputo Pizzeria 00 Flour Blue 2.2LBx2
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For pizza in my regular home oven, I use Caputo Chef's flour because it browns better at lower temperatures.
Antimo Caputo Chef's Flour 2lb Italian 00
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I dust my peel with semolina so my pizzas slide right off, and the extra bags go into homemade pasta.
Bob's Red Mill Semolina Pasta Flour 24oz 4pk
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I crush these San Marzanos by hand with a pinch of salt, and that's my whole pizza sauce.
Cento San Marzano Whole Peeled Tomatoes w/Basil 28oz
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A spoonful of these Calabrian chilies on a pepperoni pizza adds fruity heat that I'm a little addicted to.
TUTTOCALABRIA Crushed Calabrian Chili Peppers
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I drizzle Mike's Hot Honey over a soppressata pie right out of the oven, and everyone always asks for more.
Mike’s Hot Honey 12oz Squeeze Bottle, Pure
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I pass this rotary grater around the table so everyone can shower their slices with fresh Parmigiano.
Microplane Pro Handheld Rotary Cheese Grater
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These pizzeria-style shakers hold my red pepper flakes, oregano, and Parm, so pizza night feels like a real slice shop.
6 Pack 12oz Spice & Cheese Shaker Glass Jar
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My Lodge cast iron pizza pan goes from oven to grill and makes a crispy, sturdy crust for loaded pies.
Lodge BOLD 14" Pre-Seasoned Cast Iron Pizza Pan
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This is the pan I use for Detroit-style pizza, and it gives me those crispy, caramelized cheese edges every time.
Lloyd Pans Detroit Style Pizza Pan 10x14x2.5
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I scrape burnt flour and cheese off my Ooni stone with this long brush while the oven is still hot.
26'' Pizza Oven Brush w/ Stone Scraper & 2 Heads
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Ken Forkish's book taught me dough hydration and cold fermentation, and my pizza got way better because of it.
The Elements of Pizza: World-Class Pies Cookbook
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