Starting your pizza-making journey can be overwhelming, but don’t worry, we’ve got your back! After extensive testing and research, we’ve distilled the essential pizza equipment list that you need to get started!
In this article, I’ll give you a curated list of the most important tools and equipment, why you need them, and how to pick the right ones, in addition to top recommendations. We’ve done the research so you don’t have to!
- Dough making equipment
- Kitchen scale
- Mixing bowl
- Dough scraper
- Stand mixer (optional)
- Rising container (optional)
- Baking equipment
- Pizza peel
- Pizza steel or pizza stone (the budget option)
- Pizza oven (the best option)
(The above list contains affiliate links)
Kitchen scale
Pizza baking shouldn’t be a mystery. The dough should be consistent, and turn out the same every time. And since baking is chemistry, the secret to a good pizza dough every time is accurate measurements of ingredients. Accuracy is essential for a consistent result!
An accurate kitchen scale with two platforms that can measure up to 10kg at only 0.01g. Perfect for measuring both pizza flour and yeast
Why you need a kitchen scale
- You need to weigh your ingredients to make consistent pizza dough
- Measuring ingredients by weight is the most accurate way
You should measure ingredients by weight, rather than volume because it’s more accurate. The best tool for the job is an accurate kitchen scale
A US cup isn’t the same as a UK cup. Tablespoons can vary a lot in size. So using a constant unit for measurement will make recipes easier to follow. That’s why all my recipes and all professional recipes use grams rather than cups and tablespoons. Never trust a recipe that uses volume!
The second problem is that one cup isn’t always one cup. The volume of flour, for example, is not going to vary a lot depending on how compressed it is. Just try to press flour and see how much more you can fit in a cup.
How to pick the right kitchen scale
- Can measure at least 1kg
- Can measure less than 1g
- Has an accuracy of at least 0.1g
Most kitchen scales aren’t accurate, and many can’t even register weights of less than 5 grams. But accuracy is really important when you measure yeast for your pizza dough. Especially when you bake Neapolitan pizza, with a long slow rise, you often need 1 gram or less. Recipes may even ask for 0.3 grams. So you need to be able to measure smaller quantities accurately and need a kitchen scale that can read with an accuracy of 0.1g or 0.01g.
But your kitchen scale also needs to be able to measure larger quantities of flour and water. Pizza recipes often ask for 1kg (1000g) or more. So you also need a scale that can measure 1kg or more.
The best kitchen scale for pizza baking is therefore a two-platform scale that can measure 1kg+ on one platform and measure accurately small quantities of less than 1 gram with an accuracy of 0.1g or 0.01g on the other.
Read more about kitchen scales for pizza baking here.
Mixing bowl
You need a mixing bowl to combine your ingredients before kneading the pizza dough. Perhaps not the most exciting thing on the pizza equipment list, but no less important. Mixing bowls come in all sizes and materials, but the most important thing to look for is something large enough for the pizza dough you want to mix.
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Dough scraper
Another useful tool is a dough scraper or pizza spatula. A pizza dough scraper differs from other types of dough scrapers with its flat edge and long handle. In addition to working the dough, you can also use a pizza dough scraper to cut, and move the dough. That’s where the flat edge and handle come in handy.
Improve your dough handling to ensure a light and airy crust with this high-quality Italian dough scraper. A must-have for serious pizza bakers.
Why you need a dough scraper
- Release, move, and handle pizza dough, especially sticky dough
- Cutting and shaping pizza dough
- Releasing pizza dough from the rising container
Sticky, high-hydration dough (65% and higher) sticks to everything, the mixing bowl, your countertop, and your hands. That’s where a pizza dough scraper is useful. You can easily scrape the sticky dough from any surface, and it makes it much easier to work the dough without sticking.
A pizza dough scraper also makes cutting pizza dough easier when portioning dough balls. And to release and move dough balls from the rising box before stretching.
How to pick a scraper for pizza baking
- Strong materials, ideally metal
- Has a flat, sharp edge for dividing and cutting the dough
- Has a handle to make it easier to lift the dough from the rising box
Read more about dough scrapers here
Stand mixer
A stand mixer is a useful piece of equipment that saves you effort and hard labor when kneading your pizza dough. It’s not strictly necessary but will make your life easier.
A high-quality stand mixer for both home and professional use that comes with a bowl, whisk, flat beater, and dough hook.
Why you need a stand mixer
- Save energy when you make larger batches of pizza
- Consistency dough
- Easier to make larger batches
- Easier to knead high-hydration dough
What to look for when picking a stand mixer for pizza
- The stand mixer should have a dough hook (spiral dough hook)
- Good quality
- Should be strong enough to handle your dough batches
- Size, if you make large batches of dough, you need a larger stand mixer
To use a stand mixer for kneading pizza dough it needs a dough hook attachment. The best option is a spiral dough hook, which almost looks like a corkscrew. The reason is that it mixes the dough more gently by pushing it off the bottom of the bowl. This allows gluten development without overworking the dough.
Pizza proofing box
Are you tired of dry pizza dough? Storing pizza dough properly during proofing is essential for great pizza. And a pizza proofing box is the best way to prove several pizza dough balls at once. So if want to prevent dry pizza dough balls, more efficient storage, and easier handling of a larger amount of dough, you need a pizza proofing box.
This set of 2 heavy-duty dough trays offers professional quality, each designed to comfortably fit 6 pizza dough balls. Included in the set are a fitting lid and a plastic scraper. With their small size of only 17.75 x 13 x 7 inches, these trays allow for compact storage, including in the fridge
Why you need a dough proofing box
- To prevent your pizza dough from drying out during fermentation
- Easier handling of larger amounts of pizza dough
- A more efficient way to store your pizza dough balls
What to look for
- It should be almost air-tight
- Proofing boxes that are stackable
- Well-built from high-quality, food-safe materials
- The right size, a large box if you make many dough balls, and a smaller box if you bake few
A good pizza-proofing box should be nearly air-tight to prevent the surface of your dough from drying out when you leave it to rise. But not completely air-tight, as that will prevent the access gases from the fermentation process from escaping.
One of the main benefits of using a rising box is that it allows easy storage of multiple dough balls. Depending on how many dough balls you bake, it’s a huge benefit if your proofing boxes are stackable since that allows even more efficient storage.
Read more about pizza-proofing boxes here.
Pizza peel
You also need a tool to transfer your pizza into the hot oven without messing up the pizza or burning your fingers. That’s where a
Why you need a pizza peel
- To move pizza in and out of the oven
- To turn pizza during baking to ensure an even bake
2 types of pizza peels
There are 2 main types of pizza peels:
- Launching peels
- Turning peels
Traditionally pizza peels were made from wood. This is a sturdy material that is great for preventing sticking. But the problem with wooden peels is that it’s hard to make them thin enough. This makes a wooden
These days metal peels are more common. They are stronger, more durable, and thinner. This makes it much easier to get the blade or carrying surface, of the peel under the pizza during baking. This makes it great for turning and getting the pizza out of the oven. But metal peels have a major drawback. The pizza sticks more easily to the peel, something that makes it hard to launch pizza into the oven.
Luckily a perforated
A perforated pizza peel – the only peel you need for baking pizza at home
But do you really need that many peels to start baking pizza? No, you only really need one
This lightweight premium, anodized aluminum peel features a balanced 12x14-inch blade for effortless handling and a perforated surface to reduce sticking.
A perforated
- prevent the pizza from sticking
- get rid of excess flour from the dough
So a perforated peel combines the non-stick from a wooden peel with a thin blade of a metal peel. In addition to that, it also removes flour, which in a hot oven can burn and create unpleasant flavors. A perforated peel can therefore be used both to transfer pizza in and out of the oven as well as to turn. So if you only want one peel, perforated is the way to go!
Read more about perforated pizza peels here.
A turning peel for the pizza oven (for pizza ovens)
A turning peel makes moving, turning, and checking for doneness easy. It gives you full control over the baking process and you don’t need to worry about burning your pizza. And is essential for baking pizza in a
So if want full control over your pizza baking. In addition to increased speed and the ability to bake multiple pizzas at the same time. Or simply want pizza cooked to perfection every single time, you need a pizza turning peel.
No more burnt pizza with this sturdy, aluminum peel that gives you full control over the pizza baking. A great budget option for professional and home use. A must-have for serious pizza bakers!
Why you need a turning peel
- Turn the pizza to ensure an even baking and prevent burning in a
pizza oven - Move the pizza
- Check if the bottom is done by lifting the edge
- Finish the top by “doming” the pizza
- Increase speed and your ability to bake multiple pizzas at the same time
Read more about pizza turning peels here.
Baking on a budget with a pizza stone or pizza steel
One of the greatest challenges of baking Neapolitan pizza at home is the low temperature. Neapolitan pizza should be baked in a 900°F (480°C) oven in only 60-90 seconds. To bake pizza fast enough to get the oven puff, and the crispy, charred crust, you need to increase the baking temperature. Luckily you can with the right equipment.
Both pizza stones and pizza steels are portable cooking surfaces that help to transfer heat to the pizza and cook it faster. When baking pizza directly on a hot surface, it will make the crust lighter, airier, and crispier. Just like in a professional
Why you need a pizza stone or steel
- To increase the baking temperature to bake your pizza faster
Pizza stone vs pizza steel
A Pizza stone is the cheapest option. But don’t get the cheapest one you find. They are of bad quality and crack easily. So you should get one made from cordierite, which is much stronger, more durable, and less prone to cracking
Pizza steels are stronger and transfer heat even better than pizza stones. They tend to cost slightly more but will last you a lifetime with proper care.
If you’re new to pizza making, a pizza stone is a good place to start, but if you’re in it for the long haul, I recommend a
Pizza steel
A
So turn your home oven into a
What to look for
- Made from high-quality materials
- At least 1/4 inches thick to make sure it holds enough heat (more about pizza steel thickness)
- The right size for your oven
Most pizza steels are made from a durable material: steel. But you’ll find
You should get a
You should also make sure you get a
Read more about pizza steels here.
Proper Neapolitan pizza at home with an Ooni pizza oven
A real wood-fired
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The Ooni Koda 16 can reach 800-900°F (430-480°C), and bake perfect Neapolitan pizza. It reaches that temperature in only around 30 minutes, which is also way faster than a wood-fired oven. But the best part about the Ooni Koda 16 is that it’s small, and can even be used from a city apartment balcony.
Read my review of the Ooni Koda 16 here.
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