13 Tools for Perfect Homemade Pizza
If you don’t have a pizza stone yet, here's where you can find one.
While we’d never pass up pizza delivery, sometimes, nothing beats homemade—especially if you’ve got the right tools. Beyond the typical pizza wheel, you’ll also want a pizza stone for crispy crust, strong oven mitts, a ladle for your sauce, and a cast iron skillet, too, so you can optimally reheat your leftovers. With these in your arsenal, you’ll be turning out your own tasty pies in no time.
Once your pizza is done, grab a pizza wheel to divvy it up into slices. With a sharp blade, there's less of a chance of pulling off toppings and cheese while you cut. This Rösle pizza cutter got great reviews from Sur La Table customers, and OXO's four-inch cutter is also highly rated.
For an ultra-crispy crust, cook your pizza on a pizza stone—they help cook the dough evenly. Williams-Sonoma customers gave Emile Henry's pizza stone a 4.5-star rating, and we also love Lodge's 14” cast iron baking pan.
This “scizza” is designed to give you more control than typical pizza scissors, thanks to its ability to slide under the crust and extra-long blades. It can also be used to cut homemade pasta, flatbreads, and more, per the description.
Pizza Scizza, $30 at williams-sonoma.com
A dough scraper will not only help you get all the last bits of dough off a cutting board, but also cleanly cleave dough into separate pieces, acting as a slicer.
Sur La Table Stainless Steel Dough Scraper, $8 (was $10) at surlatable.com
Looking for recipes? There are plenty of pizza cookbooks out there, and Philly chef Marc Vetri’s Mastering Pizza is a great place to start; or, go for EMILY: The Cookbook from the team behind Emily and Emmy Squared.
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone, $30 at barnesandnoble.com and $24.50 at target.com; EMILY: The Cookbook, $30 at barnesandnoble.com and $23.50 at target.com
Grab a ladle to pour your sauce evenly onto the pizza dough and spread it around.
Williams Sonoma Signature Stainless Steel Ladle, $42-$45 (depending on size) at williams-sonoma.com
A pizza peel helps you transfer pizza in and out of the oven. This Epicurean model is well-reviewed and dishwasher-safe to boot.
Epicurean Natural Pizza Peel, $37 at bedbathandbeyond.com
Pizza stones can get very hot, so if you’re handling them, you’ll need strong oven gloves. Williams-Sonoma’s ultimate oven mitt is heat-resistant up to 650 degrees Fahrenheit, and is dipped in textured silicone so you can keep a firm grip. You can also try OXO's silicone oven mitt.
Good Olive Oil
Many pizza recipes call for olive oil, and you’ll want a good one for optimal taste. We love Brightland (pictured), which you can get in a subscription. Or, try Global Gardens, which has six flavors available through Food52.
Cast Iron Skillet
Smithey Ironware Co. No. 12 Cast Iron Skillet, $200 at smithey.com
If you want smooth, creamy sauce for your pizza, you can puree it in a blender. This Breville model is one of the best we’ve tested.
For your grated cheese needs, OXO's well-reviewed box grater features a coarse grater, medium grater, slicer, and removable zester, too.
OXO Box Grater with Removable Zester, $30 at crateandbarrel.com
A food scale will help you precisely measure the amount of flour you need for making pizza dough—we found Ozeri had the best digital scale in our test.
Ozeri Pronto Digital Kitchen Scale in Black, $15 at bedbathandbeyond.com