Pizza Oven Accessories: Essential Tools for Perfect Pies

Our experience shows the Firewalker Ovens Azzurra turning peel shines for maneuverability—its compact round, perforated head sheds excess flour and makes quick turns mid-bake. The stainless steel feels sturdy and resists heat transfer reasonably well when fishing pies from the back. It’s best for smaller Neapolitan-style pizzas; stretched 16–20-inch pies will exceed the head. During longer sessions the head and handle can warm up, so pair it with heat-resistant gloves, and note the price sits above basic flat peels.

Lightweight and quick in the hand, the Ooni Perforated Pizza Peel made launching and retrieving pies feel effortless in our testing. The perforations shook off excess flour and let steam escape, which helped reduce burnt spots and soggy bottoms, while the hard-anodized finish stayed slick and resisted corrosion. We did encounter a learning curve—some dough can stick if you top directly on the peel, so dust well or prep on a bench. A few buyers report dents or discoloration, and it’s pricier than basic aluminum peels.

Our experience shows the Thermapen ONE is the instant-read you reach for when precision matters—readings lock in about a second and are dead accurate. The 360-degree auto-rotating, backlit display is easy to see from any angle around a hot oven, and its IP67 waterproof build cleans up fast. It’s pricey and strictly an instant-read—no wireless logging or leave-in monitoring. For checking dough temps, cooked toppings, or doneness on side dishes, though, we found it unmatched for speed and reliability.

Dialing in stone temperature is so much easier with the Ooni Digital Infrared Thermometer; during our review it gave rapid, laser-guided readings that matched our bake targets. The adjustable emissivity helps accuracy on cordierite, steel, or cast iron, and the backlit, color-coded display quickly flags ideal pizza zones. Build feels plasticky, but it’s lightweight and simple to stash. Keep spare AAA batteries on hand, and note that some users report occasional quirks at extreme temps—good practice is to double-check outliers.

During our review, the Baking Steel Griddle doubled as a powerhouse pizza steel and a high-heat griddle, thanks to its dual-sided 3/8-inch carbon steel. Heat retention is excellent for leopard-spotted crusts and aggressive searing, and the pre-seasoned, USA-made steel develops natural nonstick without coatings. Be ready for heft—it weighs about 25 pounds—and some units have rough edges that warrant careful handling. On smaller or glass cooktops it can create uneven zones and may scratch, so we prefer oven or grill use.

If you prefer a gentler bake, the Emile Henry Flame Top delivered even heat and a slick glazed surface that wiped clean in our testing. Built-in handles make moving the stone to and from the oven or grill less awkward, and the Flame ceramic handles high temperatures well. That said, some pies can still stick—use a light dusting of flour or parchment for tricky doughs. It won’t crisp like a steel, and as ceramic, it’s vulnerable to drops and thermal shock.

Keeping stones tidy between pies was much easier with the Ooni Pizza Oven Brush in our testing. The stainless-steel scraper knocks off charred bits quickly, and the bristle head sweeps away excess flour, while the bamboo handle feels comfortable and secure. Do check for loose metal bristles and avoid using the scraper aggressively inside the oven to prevent scratches. For longevity, let the surface cool slightly—extreme heat can blister bristles—then brush, scrape, and you’re ready for the next bake.

We found the Looft Air Lighter 1 to be a game-changer for weeknight pizza sessions, blasting lump or splits to glowing in about a minute. The superheated air not only lights charcoal and wood fast but also lets you spot-start or re-stoke an oven without lighter fluid flavors. Plan around its corded design—an outlet is required—and give the tip time to cool after use. It costs more than a chimney or cubes, but the speed and clean taste are hard to beat.

When you’re tending a roaring oven, the Ooni Pizza Oven Gloves add confidence with high heat resistance up to 950°F for short bursts. The leather exterior feels durable, a soft flannelette lining keeps them comfortable, and long cuffs shield wrists and forearms while turning pies. In our testing, we avoided prolonged grabs of cast iron or live flame as recommended. Note some users report inconsistent protection and manufacturer warranty details can be murky, so manage expectations and use common-sense heat discipline.

For serious dough work, the My Weigh KD-8000 handles big batches with its 8,000-gram capacity and a baker’s percentage mode that simplifies scaling hydration. During our review, the detachable stainless platform and protective display cover made cleanup straightforward after sticky preferments. The auto-off can kick in mid-weigh and interrupt longer pours, so be mindful during slow drizzles or pre-ferment measurements. It’s a chunky unit to store, and a few users report battery or durability hiccups, so keep purchase info handy for support.