I Went to Italy to Learn How to Make Pizza, and These Are the Tools I Now Use at Home

In November of 2019 I was at the home of a chef pal in London, helping her prep for a dinner party, when I spotted an odd UFO-shaped piece of equipment stored on a high shelf. When I asked about it, she said it was a Chadwick Oven, a small pizza oven you use right on top of your gas stovetop. It made, she said, some of the best pizzas she had ever had, full stop. I loved the idea, but it was a staggeringly expensive piece of equipment that really only makes one thing. And I live in Chicago, where we have three different styles of amazing local pizza that you might have heard about, so at-home pizza had never been something I cared much to explore.

Then 2020 happened and the two-week European trip we were supposed to take to celebrate my 50th went the way of all things that year — and instead, I used some of the refunded trip money to buy myself a Chadwick, because feelings. Many of us started an at-home pizza journey that year, and realizing that I could successfully create pizza in my kitchen that tasted like pizza and not like baked bread with toppings baked on top lit a fire under me. The indoor Chadwick was soon joined by an outdoor Gozney. I perfected my dough, and got good at launching and turning pies. But things didn’t really solidify until I went to Italy and had a chance to take some pizza classes from world-renowned pizzaioli.

I’ve now taken five pizza classes in Rome, Naples, and Parma. And yes, I have learned that Italian 00 flour is worth seeking out for your dough, and I only use genuine San Marzano tomatoes for my sauce. And a Breeo Pizza Oven for authentic wood-fired pies has joined the family. But it is the proper tools that have made the biggest difference in my home pizza-making experience.

If you or someone you love has gone down the pizza rabbit hole, here are the nine pieces of equipment that have made the biggest difference for me.

Pro-Level Tools for At-Home Pizza

• Babadoh Dough Containers, $47, originally $59 at amazon.com
• Ooni Topping Station, $104, originally $130 at williams-sonoma.com
• Gozney Infrared Thermometer Gun, $39, originally $49 at amazon.com
• Gozney Launch Peel, $85 at amazon.com
• Ooni Turning Peel, $48, originally $60 at williams-sonoma.com
• Maggio Pizza Board, $95 at amazon.com
• Breeo Pizza Rocker, $43, originally $50 at breeo.com
• Midnight Slice Pizza Cutter Wheel, $49 at amazon.com
• Dreamfarm Scizza Pizza Scissors, $28, originally $30 at amazon.com

Babadoh Dough Containers  

Shaping your dough is going to be the hardest learning curve for making at-home pizza. And starting with a nice ball of dough in the perfect shape gets you off to a great start. These silicone containers are the best things I have found for storing your dough. They pop your dough balls out easily without deflating them, and you start with that ideal round shape to begin your shaping. They’re also great for transporting dough balls.

Ooni Topping Station 

Being organized with your ingredients is also essential for efficient pizza making. Having your sauce, cheese, and toppings all ready makes a world of difference for quickly knocking out pies. This station from Ooni includes containers with tight lids for storage, and the sizes are perfect for holding everything you need. The slight tilt of the base makes assembling pizzas as easy as can be.

Gozney Infrared Thermometer Gun

I knew that the interior temperature in a pizza oven was essential for great pies. But it was Chef Davide Civitiello who taught me that the deck temperature on the stone is just as important, and the key to great crust. Most pizza ovens have a gauge for that general temperature, but you definitely need an infrared thermometer to test the temperature of the stone. I love this one from Gozney, which is small enough to fit in an apron pocket, easy to use, and very accurate.

Gozney Launch Peel

Getting your pizza from the counter to the oven is the most complicated part of pizza making. And you are going to mess it up a lot as you learn. So, having a really good peel to get you started is very helpful. I have tested upward of a dozen peels, and my favorite is this one by Gozney. The ridged nonstick surface needs little flour to keep your pizza mobile, the open slots help excess flour fall away, and the size is ideal for those at-home pies.

Ooni Turning Peel

If you watched Stanley Tucci eat pizza in Naples on Searching for Italy, you saw Enzo Coccia at Pizzeria La Notizia make his glorious pies. He was the one who really showed me the importance of turning the pizza in the oven for perfectly cooked pies with great crusts and proper spots of char. These small, nimble turners allow you to easily rotate the pizza in the oven and lift it gently to sizzle the top. They have longer handles than most of the launch peels, which keep you back from the heat as you turn. Ooni makes my favorite turning peel — just long enough for safety but short enough to feel in control.

Maggio Pizza Board

Serving pizza requires a place to land the hot pie that allows you to slice it and then serve, and I love this all-in-one solution. The large walnut board is pretty enough for your table, but also a good cutting and serving board. It doubles as a gorgeous cheese and charcuterie server when you are not making pizza.

Breeo Pizza Rocker

A rocker blade is one of my favorite ways to cut my pizzas, especially the ones that have slightly thicker or crispier crusts. I love this one from Breeo for its comfortable handles, super-sharp and extra-thick stainless steel blade, and a versatile 15-inch length to get through big pies. Plus, it’s dishwasher-safe.

Midnight Slice Pizza Cutter Wheel

Having the right pizza cutter is key. And if you love a wheel-style pizza cutter, this one by Midnight Slice is my go-to. It features an ergonomic handle for control, and a thick, sharp blade for smooth action. Specifically designed to put less strain on your wrist, it also includes a guard to protect your fingers and is dishwasher-safe.

Dreamfarm Scizza Pizza Scissors

In Parma, one of the styles of pizza we made was pizza al taglio, a long, almost focaccia-like pizza that is traditionally sold by length. For these slices, Chef Alberto Boni of Panificio Boni taught us to use scissors to cut the pieces. I like these Dreamfarm Scizza scissors, which feature a built-in spatula that slides right under the crust for perfect slices.