13 Simple Tools Every Pizza Lover Should Have in Their Kitchen

Dec 13, 2023

Dotdash Meredith and Yahoo Inc. may earn commission or revenue on some items through the links below.

The Spruce Eats / Zackary Angeline

There are so many things to love about homemade pizza: the flexibility to choose your own toppings, filling your kitchen with the most delicious smells, and satisfying your pizza cravings whenever you want. The hardest part about making from-scratch pizza is waiting long enough to avoid burning your mouth on that first bite (we’ve all been there). To get started, you just need to have the right tools.

While a bit heavy, this pizza peel is well balanced, with a comfortable handle and sturdy build that can support heavy pizza pies.

Buy at Amazon.com

Buy at Walmart.com

Sturdy

Handle is easily removable

Comfortable to hold

Not dishwasher-safe

This pizza peel outperformed its competitors during testing, winning our coveted best overall title. While a bit heavy, this pizza peel is well balanced, with a comfortable handle and sturdy build that can support heavy pizza pies. It made sliding pizzas in and out of the oven a breeze, and the handle can be removed or swiveled for easy cleanup and storage.

For a more nonstick option, consider trying the Toscana Acacia Wood Pizza Peel (our best wooden option), and if you’re planning on turning your pizzas as they cook, we recommend the Chef Pomodoro Aluminum 9-Inch Turning Pizza Peel with Detachable Wood Handle (our best for turning option).

Price at time of publish: $24

The Spruce Eats / Donna Currie

Handle Length: 11 inches | Paddle Size: 14 x 16 inches | Materials: Aluminum paddle, wood handle

It offers 20 times the conductivity and twice the heating capacity of traditional ceramic pizza stones.

Buy at Amazon.com

Buy at Nerdchef.co

Cooks pizza quickly

Comes pre-seasoned

Generously sized

No handles for lifting and moving

Very heavy

Best left in oven to cool after use

For a crispy, evenly browned, and gorgeously blistered crust, this baking steel is a must-have. Our No. 1 pick in testing, it offers 20 times the conductivity and twice the heating capacity of traditional ceramic pizza stones. Translation? You can cook multiple pizzas back to back without having to wait for this baking steel to come back up to temperature. It's about as indestructible as it could possibly be, and the sturdiness comes with a good amount of weight—about 16 to 32 pounds depending on how thick it is.

Price at time of publish: $100

The Spruce Eats / Russell Kilgore

Material: Steel | Available Sizes: 14.5 x 16 inch with varying thickness (1/4, 3/8, 1/2 inch) | Safe For: Oven

The 4-inch wheel on this pizza wheel cuts through thin and thick pizza crusts with ease.

Buy at Amazon.com

Buy at Wayfair.com

No disassembly for cleaning

Dishwasher-safe

Comfortable handle with thumb guard

No blade guard for storage

Could be a bit sharper

Our favorite pizza cutter comes from a well-known kitchen utensil brand, and if you already have Oxo Good Grips tools at home, you know how comfortable they are to hold (even if your hands are wet or greasy) and how easy they are to clean. The 4-inch wheel on this pizza wheel cuts through thin and thick pizza crusts with ease, thanks to a sharp blade and a thumb guard that keep your fingers safe.

Price at time of publish: $17

Material: Stainless steel and rubber | Dimensions: 9.38 x 4.13 x 0.63 inches | Dishwasher-Safe: Yes

After 3+ years of owning it, the blade is still as sharp as the day I bought it.

Buy at Amazon.com

Buy at Boscovs.com

Versatile

Blade remains sharp after years of use

Sturdy

Doesn't come with a sheath

Full Review: This $12 Oxo Bench Scraper Makes Baking a Million Times Easier

Another standout Oxo offering, I can personally attest to the sturdiness and helpfulness of this bench scraper. There are so many ways to use this tool, and for pizza, you can use it to level measuring cups and spoons, portion your dough, and even clean your work surface. The soft non-slip handle fits comfortably in your hand, and even after 3+ years of owning it, the blade is still as sharp as the day I bought it.

Price at time of publish: $12

The Spruce Eats / Abigail Abesamis Demarest

Size: 6 x 4 x 2 inches | Material: Stainless steel | Dishwasher-Safe: Yes

We could feel the quality in the weight of this ladle from the moment we picked it up.

Buy at Amazon.com

Buy at Macys.com

Pours without dripping

Smooth, comfortable grip

Sturdy and well made

Pricey

If you think ladles aren't anything special, think again. This durable stainless steel ladle pours like a dream and is just the thing for spreading sauce all over your homemade pizzas. The long handle keeps you from losing it in your saucepan (unlike an average spoon), and it even comes with a lifetime warranty. In testing, we could feel the quality in the weight of this ladle from the moment we picked it up. It's balanced, smooth, sturdy, and sparkling.

Price at time of publish: $39 for pouring, 5.4-ounce (hooked)

The Spruce Eats / Julie Laing

Material: Stainless steel | Length: 12.8 inches | Capacity: 5.4 ounces | Dishwasher-Safe: Yes

You can cook pizzas in about a minute.

Buy at Amazon.com

Buy at Williams-sonoma.com

Cooks pizza in 60 seconds

No assembly required

Highly portable

Can be tricky to rotate pizza

Sure, you can bake pizza in a standard home oven, but if you want to level up your at-home pizza cooking setup, a pizza oven is the way to go. This one from Ooni crushed the competition after many rounds of testing, and it's actually one of the brand's less expensive models. We love how easy it is to set up, the sleek design, and the fact that it just takes 12 to 15 minutes to get to pizza baking temperature—a casual 950 degrees Fahrenheit. At that high heat, you can cook pizzas in about a minute, and turning is crucial for even cooking. Beyond pizza, it can be used to cook fish, steak, lamb chops, sweet potatoes, corn, and so much more.

Price at time of publish: $375

The Spruce Eats / Fred Hardy

Temperature Range: Up to 950 degrees | Heat Source: Propane | Max Pizza Size: 13 inches | Weight: 29 pounds | Dimensions: 15.7 x 11.6 x 24.8 inches

This digital scale can measure quantities in grams, kilograms, ounces, and pounds.

Buy at Amazon.com

Buy at Walmart.com

Sleek design

Perfect size

Cleans and stores easily

Must be charged before use

Must be turned upside down to change type of measurement

Make a perfect pizza crust with the help of this sleek kitchen scale. It's part of Zwilling's new electronics line, Enfinigy, which combines Zwilling's time-tested German engineering with modern design. This digital scale can measure quantities in grams, kilograms, ounces, and pounds, and the LCD-lit display is easy to read.

Price at time of publish: $49

Dimensions: 9.60 x 7.40 x 0.80 inches | Maximum Capacity: 22 pounds

We were able to cook fried eggs on this pan without a lot of sticking, so you shouldn't have any issues serving pizza out of it.

Buy at Amazon.com

Buy at Williams-sonoma.com

Lighter weight than most cast irons

Super nonstick

Heats up fast and great for searing

Looped handle stays cool

Some spillage from pour spouts

Full Review: Lodge Blacklock *39* 12-Inch Triple Seasoned Cast Iron Skillet Review

Make pan pizzas with the help of a classic cast iron pan—this one from Lodge is our favorite after testing more than a dozen popular options. Part of Lodge's line designed to replicate antique cast iron, these cast iron pans are thinner than the classic Lodge pans, so they are lighter and heat up faster. We were able to cook fried eggs on this pan without a lot of sticking, so you shouldn't have any issues serving pizza out of it.

Price at time of publish: $80

The Spruce Eats / Russell Kilgore

Available Sizes: 7, 10.25, 12, and 14.5 inches | Weights: 1.81, 3.87, 5.37, and 7.19 pounds | Pre-Seasoned: Yes | Induction Compatible: Yes | Lid Included: No

They are inexpensive, sturdy, nonstick, and oven-safe up to 450 degrees.

Buy at Amazon.com

Buy at Wayfair.com

Sturdy construction that resists warping

Heats evenly across the entire baking sheet

Very affordable

Must wash by hand

Surface can get scratched

Full Review: Nordic Ware Naturals Baker's Half Sheet Review

For square pizza pies, these aluminum half sheet pans are a must. Our top pick, these versatile pans can be used for cookies, veggies, and (of course) pizza. They are inexpensive, sturdy, nonstick, and oven-safe up to 450 degrees. Nordic Ware offers a lifetime warranty on the pans and recommends washing by hand to prevent discoloration that can happen from dishwasher detergent.

Price at time of publish: $26

The Spruce Eats / Donna Currie

Material: Aluminum | Dimensions: 17.9 x 12.9 x 1 inches | Dishwasher-Safe: No

It can help you make more than just pizza dough and cookies.

Buy at Amazon.com

Buy at Wayfair.com

Easily handles dense doughs

Heavy-duty bowl with handle

Impressive array of optional attachments

May require additional hand kneading

Full Review: KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer Review

Save yourself the arm workout that comes with kneading pizza dough and let this iconic stand mixer do the work for you––or at least give you a head start. In testing, we found this KitchenAid model absolutely lives up to the brand hype in its streamlined design, convenient size (not too big or small), power, and quality. Plus, with all of the attachments available for purchase (from pasta makers to juicers), it can help you make more than just pizza dough and cookies.

Price at time of publish: $350

The Spruce Eats / Donna Currie

Number of Speeds: 10 | Power: 325 watts | Bowl Volume: 5 quarts | Warranty: 1 year limited | Attachments: Beater, dough hook, wire whip, plastic pouring shield

This durable pan is designed for the wear and tear of a commercial kitchen.

Buy at Amazon.com

Specifically made for Detroit-style pizza

Durable

Nonstick coating

Not dishwasher-safe

For thick-crust Detroit-style pizza, this heavy-duty pan is a must. The dark color of the pan is said to bake hotter and faster than bare aluminum, and the brand's proprietary coating keeps your pizza from sticking to the pan, while still getting a crispy-on-the-outside, soft-on-the-inside crust. This durable pan is designed for the wear and tear of a commercial kitchen, which means it should stand up well to your at-home pizza-making endeavors.

Price at time of publish: $38

Material: Aluminum | Dimensions: 8 x 10 x 2.25 inches | Temperature Range: Up to 700 degrees

The transparent design allows you to check on your dough without interrupting the proofing process.

Buy at Amazon.com

Large capacity

Convenient carry handle

Airtight seal with lid

Not dishwasher-safe

Proofing is a crucial step when making pizza dough, as it helps to ensure that your pizza crust has the right flavor and texture. This one is big enough to proof four to six dough balls for 12- to 14-inch pizzas, plus it has an airtight lid and a convenient carrying handle if you need to transport your dough. The transparent design allows you to check on your dough without interrupting the proofing process, and if you buy multiple boxes, they stack on top of each other.

Price at time of publish: $30

Material: Plastic | Dimensions: 14 x 11 inches | Dishwasher-Safe: No

The slicer is said to cut pizza without pushing or dragging toppings off the slices.

Buy at Amazon.com

Unique design

Natural wood material

Metal blade comes with a protective shield

May be too small for large pizzas

Slice and serve your homemade pizza with this fun serving set. The mezzaluna-style pizza slicer cuts into the grooves of the acacia wood serving board to ensure everyone gets a perfectly portioned slice. The 13.5-inch board can be used to help you slice pizza, pies, and cakes into eight even portions and looks great on the table. The slicer is also said to cut pizza without pushing or dragging toppings off the slices. You can also flip over the board for a flat serving surface that's perfect for charcuterie.

Price at time of publish: $33

Material: Stainless steel, acacia wood | Number of Pieces: 2 | Dishwasher-Safe: Knife is, wooden board is not

Our favorite kitchen tools are multi-purpose, and many of the tools included in this roundup can be used for more than just pizza-making. A pizza cutter can be used to cut pastry or pasta dough and thin breads like focaccia, and despite the name, a pizza oven can be used to cook a wide variety of proteins, vegetables, and baked goods. When it comes to precious kitchen space and dollars, invest in the tools you’re going to use time and time again.

Pizza is cooked at high temperatures, so you’re going to want to work with tools that can stand up to the heat. When purchasing things like pizza stones, sheet pans, and pizza pans, check to see their maximum oven-safe temperature and make your buying decisions accordingly. For smaller tools like pizza cutters and bench scrapers, look at reviews to see how these products last over time.

For tools like pizza peels and pans, the best version will depend on the type of pizza you’re planning on making and the oven you’re cooking them in. In general, wood pizza peels are more nonstick but can be thicker and more difficult to maneuver than their aluminum counterparts. Pizza pans of different shapes and sizes can help you achieve deep-dish pizza styles.

The Spruce Eats / Russell Kilgore

Pizza dough is made of just a few simple ingredients, many of which you probably already have at home: all-purpose flour, salt, sugar, water, oil, and yeast. Hector Godinez, culinary manager at Grimaldi's Pizzeria, notes that while pizza dough is easy to make, it does require some patience.

"When making the dough, get your arm strength ready, because once you start to mix the ingredients you will need to knead the dough for 12 to 15 minutes by hand or 10 to 12 minutes with a mixer," he says. Once the dough is mixed, he recommends letting it rest for one hour at room temperature if you’re planning on using it that day or in the fridge to use the next day. When it's ready, the dough will be soft to the touch and easy to stretch out with a rolling pin. "It's important to allow the dough to proof so the yeast can rise properly when cooking. If not proofed properly, it will be tough to stretch or roll out and create lots of bubbles."

For Nino Coniglio, head chef and co-owner of Williamsburg Pizza, making perfect pizza dough can take three to four days. He mixes his dough, puts it in the fridge overnight, kneads it, lets it rest for an hour, shapes it into a ball, and then puts it back in the fridge for another two to three days.

"This allows for additional fermentation, which not only makes the flavor irresistible, but also creates the classic New York pizza crust," he says.

When it comes to making a delicious tomato sauce for your homemade pizza, Katie Parla, Rome-based food and travel writer and co-author of "The Joy of Pizza," says it's all about the ingredients.

"I get really high-quality whole, peeled canned tomatoes like the Gustarosso brand, then I crush them by hand and season lightly with salt," she says. "Basta! I always 86 [get rid of] brands that have tough and unripe bits. You feel them immediately when you’re crushing them by hand and it really signals a low-quality product lacking in all the potential seasonal tomato flavors."

For Lisa Dahl, executive chef and owner of Pisa Lisa and Dahl Restaurant Group in Sedona, Arizona, freshness is key.

"There are multiple ways pizzerias distinguish their style, and aside from the crust, the most important one is the sauce," she says. For a delicate pizza dough (like Neapolitan pizza), she recommends making a quick, easy sauce with San Marzano tomatoes, high-quality extra-virgin olive oil, salt, a touch of chili flakes, and garlic.

"Top the sauce with fresh mozzarella and fresh basil," Dahl says. "If you’re working with a thicker, denser crust (like pan pizza) I recommend cooking up a sauce that is a little more labor intensive, which will result in richer flavors to balance the dough."

The heat of an oven does most of the heavy lifting when cleaning a pizza stone. "Allow the stone to sit inside the oven set at the highest temperature possible to burn off any leftover flour or other debris," Godinez says. He notes that you should keep your pizza stone away from water while it's hot, or else it can crack or break. Once the pizza stone is completely cool, Godinez recommends scraping it with a flat utensil like a metal spatula. "A pizza stone is similar to a cast iron skillet; the more you cook on it, the more seasoned it gets," he says.

Parla prefers cooking with a pizza steel because "they don't break and are easy to scrape between bakes or rinse with soapy water and dry well when they cook off."

The Spruce Eats / Donna Currie

Yes, you can! You can coat a dough ball in oil and place it in a freezer bag or place it in a stackable metal proofing pan.

"I figured out by accident that metal pizza dough pans are awesome," Coniglio says. "After your dough ferments, stick it in the freezer and pull it out an hour ahead of use. The dough will defrost super quickly as the yeast helps it warm up."

Dahl calls freezing pizza dough the "perfect pizza party hack" and recommends waiting to top the pizza with fragile toppings like basil after defrosting and baking.

When making pizza in your home oven, you’ll want to crank up the heat. You should cook your pizza at the highest temperature possible, typically 450 degrees Fahrenheit in most household ovens, according to Godinez, and be sure to preheat your oven with the pizza stone inside. He notes that with a hot pizza stone, it should take about 10 to 11 minutes to cook. If you like a crispy crust, err on the longer side.

Dahl notes that cook time and temperature depend on a variety of factors: the style of pizza, the thickness of the dough, and the type of oven you’re using.

"Eyes are your best thermometer, and rotating the pizza crust so that it browns and bakes evenly on all sides and starts to bubble is the best bet!" she says.

Abigail Abesamis Demarest is a freelance journalist who specializes in food and drink content. She interviewed passionate pizza experts to learn more about the best tips and tools for making pizza at home, and she's always keen to share this knowledge with readers. She loves pizza way more than a lactose-sensitive person should.

Read Next: Is the Best Home-Baked Pizza You’ve Ever Made Worth $999?