Best Pizza Oven Accessories

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An outdoor oven arrives able to reach temperatures your kitchen cannot, then sits unused because launching a pizza into it is a separate skill with its own equipment. Two peels do that job, not one. A wide launch peel at 12 to 14 inches carries the dressed base in flat, and it has to be narrower than the oven mouth with room left for your knuckles. A small round turning peel, usually 7 or 8 inches and perforated so semolina falls through rather than burning, rotates the pizza every twenty seconds once it is inside. Trying to turn with the launch peel is how a cornicione ends up folded over. The other thing an oven will not tell you is the stone temperature, which is not the air temperature its built in gauge reads, and a laser thermometer pointed at the deck is what separates a pale base from a leopard spotted one, so check the stated range and ignore anything topping out below about 750F. After that the list is upkeep and workflow: gloves with a cuff long enough to cover a wrist reaching into a live chamber, a long handled brass brush for pulling carbon off the stone between bakes, a cover because these are thin steel shells left outdoors, proofing boxes and a gram scale since dough sized by eye bakes unevenly, and fuel matched to the oven as pellets or short kiln dried splits.