The gear that makes the biggest difference to homemade pizza, and what to look for in each. Every section notes which styles in the calculator it matters most for.
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An outdoor pizza oven is what makes true Neapolitan pizza possible at home. The stone reaches 750–900°F and bakes a pizza in 60–90 seconds. A home oven tops out around 500–550°F.
Matters most for: Neapolitan · Poolish · Biga · New Haven · New York
What I use
16-inch pizzas · Neapolitan to New York
A compact propane oven for pizzas up to 16 inches. A side burner rolls flame across the top, and a dial with a built-in digital thermometer sets the heat, from 950°F for Neapolitan down to a lower flame for New York.
Gas · 16-inch pizzas · 950°F · about 40 lb
An L-shaped burner runs along the back and one side, so more of the stone stays hot. Lighter than the Arc XL.
Gas · 14-inch pizzas · 950°F · 47.5 lb
The same design as the Arc XL in a smaller size. Lighter and less expensive if 14-inch pizzas are enough.
Wood, charcoal or gas · 16-inch pizzas · 950°F · 62.6 lb
Burns wood or charcoal for live-fire flavor. A gas burner is sold separately if you want both.
Without a pizza oven, a steel or stone is the biggest upgrade for a home oven. It stores heat and pushes it into the bottom of the crust, so the bottom browns before the top overcooks.
Matters most for: New York · New Haven · Quick & Easy in a home oven · Sicilian
The calculator gives every amount in grams, because weighing is far more accurate than cups and spoons. Most pizza makers end up with two scales.
Matters most for: every style
The dial on a pizza oven usually shows the air temperature, not the stone. An infrared thermometer reads the surface of the stone, which is what actually bakes the bottom of the pizza.
Matters most for: Neapolitan · Poolish · Biga
What I use
Checking stone temperature
Reads the stone's surface from a distance in under a third of a second. It's preset for cordierite pizza stones and adjusts for steel and cast iron, and a color ring on the screen shows when the stone is at baking temperature.
Reads to 1130°F · 12:1 · adjustable emissivity
A budget pick with a higher top reading than most, for checking the hottest spots near the flame.
Reads to 1022°F · 12:1 · laser pointer
From a thermometer specialist. Adjustable emissivity and a laser that marks exactly where you're reading.
You need one peel to slide the pizza in and, with a pizza oven, a second small one to turn it while it bakes.
Matters most for: all round pizzas
What I use
14-inch pizzas · launching
A limited-edition colorway of Gozney's Pro Placement Peel. The round aluminum blade is fully perforated so extra flour falls through instead of burning on the stone, and the angled aluminum handle is shaped for a smooth launch.
Perforated aluminum · 14-inch pizzas
The same peel in Gozney's standard colors. Gozney also makes an XL size for 16-inch pizzas, which matches the Arc XL.
Anodized aluminum · nylon handle · about 21 oz
America's Test Kitchen recommends it as lightweight and easy to maneuver. Dust it well with semolina so the dough slides off.
A sharp wheel goes through the crust in one pass without dragging the cheese and toppings off the pizza.
Matters most for: all round pizzas
What I use
Round pizzas
A 4-inch high-carbon steel wheel on a textured polypropylene Sani-Safe handle. NSF-certified and made in the USA. The same cutter comes with red or green handles too.
Model M18604BK · high-carbon Japanese steel
America's Test Kitchen's top pick: very sharp, with clean cuts on the first pass, and an open design that's easy to wash.
Model 11301000 · 4-inch wheel
Recommended by America's Test Kitchen. A soft, non-slip handle; thick or crunchy crusts can take a second pass.
Dough needs a covered place to rise without drying out, on the counter or in the fridge.
Matters most for: New York · New Haven · Neapolitan · any fridge rise
The calculator covers mixing by hand or with a stand mixer and adjusts the kneading time for each. A mixer saves about 10 minutes of kneading and handles stiff doughs like biga more easily. It isn't required: Quick & Easy, Sicilian and Focaccia are easy by hand.
Matters most for: Biga · Neapolitan · New York
Sicilian and focaccia bake in oiled pans. The calculator sizes the dough for a quarter sheet (9×13 in), half sheet (13×18 in), Detroit-style pan (10×14 in), or a 10 or 12 inch round or cast-iron pan.
Matters most for: Sicilian · Focaccia
The calculator works out the amounts and schedule for your oven, kitchen and timing.