Pizza Gear

The single biggest crust upgrade for a home oven — transfers heat far faster than a stone, for browning a 550°F oven can't otherwise reach.

The budget-friendly classic. Gentler than steel, and the better choice in very hot outdoor pizza ovens.

Dark anodized steel is what makes the fried bottom and caramelized cheese edges of a true Detroit pizza.

The smaller pan size our Detroit recipe supports — great for two people.

A versatile pan-pizza option that also handles stovetop-to-oven duty.

Dough releases from wood far more forgivingly than metal when you launch.

A slim aluminum peel for rotating mid-bake — essential in outdoor ovens, handy in any oven.

Training wheels for nervous launches: build the pizza on parchment and slide it in.

The most-referenced tool on this site. Every recipe here is written in grams for a reason.

At 0.4% yeast, a fraction of a gram matters. A small jeweler-style scale nails it.

Our doughs target 72–75°F out of the mixer — stop guessing.

Divides dough cleanly and keeps sticky counters manageable.

The easiest way to move high-hydration Detroit dough without tearing it.

Our cold-ferment instructions call for individually greased, covered containers — quart deli containers are perfect and cheap.

Stackable trays for batches of four or more balls without colonizing the fridge.

Airtight storage for bread flour and 00 so they stay fresh between pizza nights.

A large sharp wheel cuts cleanly instead of dragging cheese.

One press, one cut — the fastest way through a Detroit pan pie.

Thirty seconds on a rack keeps a crisp bottom crisp instead of steaming itself soft.

Pre-shredded cheese is coated in anti-caking starch and melts worse. Grating a block is a real upgrade.

Faster than a box grater when you're shredding for a multi-pizza night.

Parmesan snow, grated garlic, and the lemon zest from our White Pizza upgrades.

Portion sauce the same way every time — consistency is what makes practice count.

For garlic oil, truffle-oil base, and hot honey drizzles with control.

Finely milled for Neapolitan-style dough; our recipes call it out as an option.

The backbone of our New York and Detroit doughs.

The base of a proper Neapolitan sauce — crushed by hand, never pureed.

The finishing drizzle on our Strobehn Truffle Pizza.

A little goes a long way in the truffle-oil base.

Our Neapolitan recipe assumes 750–900°F — that means a dedicated pizza oven.

Point-and-read surface temps so you launch when the steel or stone is actually ready.

Handling 500°F pans and steels without drama.