Tools

Pizza tools are everything around the oven: cutters, gloves, support peels and a good proofing basket for the dough. What they must do is simple: gloves that can handle a stone at 350-400 °C and a cutter that goes through the crust in one motion, without dragging the cheese or forcing you to saw.

For cutting, the Ooni rocker, with its 35 cm rocking blade, splits a whole pizza in two moves; if you prefer a wheel, the Rösle or the Westmark XXL are precise and easy to clean. For your hands, the Grill Heat Aid aramid gloves are flexible enough to handle the stone and the deflector. And if you bake sourdough, the Kesper 25 cm banneton also works for pizza dough balls.

What we actually use in Torrevieja, with no brand paying us: a serious pair of gloves and a decent cutter cover 90 % of what you need. An infrared thermometer to read the stone is the third essential, in a pizza oven and in a kamado alike. The rest depends on whether you bake in a dedicated oven, where everything is fast and by hand, or in a kamado, where you work with the lid and the deflector. The full setup is in how to make pizza in a kamado.