Tools of the Trade: What Every Home Pizzaiolo Needs

So, you’ve caught the pizza bug. You’re fermenting dough in the fridge like it’s a science experiment, obsessing over hydration levels, and proudly correcting anyone who dares to call it “pizza pie.” Welcome — you’re officially on the path to becoming a home pizzaiolo.

But great pizza isn’t just about passion. Like any true craft, it’s also about having the right tools.

Here at Pizzata, we’ve helped hundreds of pizza lovers turn their home setups into full-blown pizza labs. Whether you're just getting started or ready to level up, here's a rundown of the essential gear every home pizzaiolo should have — and why it matters.

🍕 1. The Right Pizza Oven

If you want true Neapolitan-style pizza, you need high heat — we’re talking 400–500°C. Your standard home oven won’t quite cut it, but there are options for every budget and space.

Top picks we love at Pizzata:

• Gas:  Gozney Arc XL or the super portable Tread — quick heat-up, clean burn, and reliable results.

• Wood-fired: Gozney Dome — the holy grail for those who want fire, flavour, and full control.

• Multi-fuel ovens like the Ooni Karu 2 Pro – super versatile!

• Still dreaming? If a pizza oven is on your wishlist, start with a pizza stone in your home oven. It won't hit Neapolitan temps, but it can still make a seriously good pizza.

👉 Pizzata Tip: Choose based on your space, your pizza goals, and how much hands-on fire-taming you’re into.

 2. Perforated Metal Pizza Peel & Turning Peel

A solid perforated metal peel is your launch pad. The perforations let excess flour fall away and reduce sticking. No wobbly wooden boards here — this is what the pros use.

A metal turning peel is also essential for rotating the pizza mid-bake and pulling it out. A quality peel makes the difference between a clean launch and a dough disaster

👉 Pizzata Tip: Use plenty of semolina when stretching your pizza to prevent sticking when it’s time to launch.

3. Infrared Thermometer

Neapolitan pizza bakes in 60–90 seconds — but only when your stone or oven floor is ripping hot. An infrared thermometer takes the guesswork out of it and helps you hit that sweet spot every time.

👉 Pizzata Tip: You’re aiming for at  400°C on the stone or oven floor for a proper leopard-spotted crust.

4. Dough Proofing Box Set (From Pizzata)

Ditch the clingfilm and random containers — a proper dough proofing box set is a game-changer. Ours is perfect for up to 12 dough balls, keeping them separated, smooth, and protected while they rise.

👉 Pizzata Tip: Ball the dough and store them in the dough proofing trays overnight

 5. Pizza Cutter (Not the Dodgy One in Your Kitchen Drawer)

Ditch the wobbly wheel and get a serious pizza cutter or rocker blade. Clean cuts, no drag, no toppings dragged across the bench.

👉 Pizzata Tip: Let the pizza rest for a minute before slicing to avoid cheese-slide.

Ready to Kit Out Your Pizza Station?

We’ve got everything you need — ovens, peels, thermometers, dough boxes, flours, salts, and all the tools that make the magic happen. Come visit us in-store or browse online.

Happy baking, pizzaiolo! 🍕