Pizza Oven Accessories: Essential Tools to Elevate Your Home Pizza

During our review, the Ooni Perforated Pizza Peel made launches and retrievals feel effortless—its lightweight, hard-anodized aluminum slides smoothly, and the perforations shed excess flour and steam to help keep bottoms crisp. We found it easy to wipe clean after service, though it’s hand-wash only and best stored indoors to protect the finish. Avoid leaving the thin metal in a hot oven, and note the long handle can be awkward to tuck into standard cabinets.

In our testing, the Ooni Pizza Turning Peel made quick mid-bake turns thanks to its thin, anodized aluminum blade that slips under crust and perforations that shake off excess flour for cleaner bakes. The long, heat-resistant handle kept hands safely away from roaring heat, though the 7-inch blade can feel undersized when maneuvering bigger or heavily topped pies. At $65 and hand-wash only, it’s pricier and less convenient than some basics, but we found its control and neat results worth it for frequent pizza nights.

In our testing, the Gozney Utility Turning Peel felt exceptionally solid—its single-piece stainless blade and FSC-certified beech handle provide crisp control for quick rotations and easy repositioning. The 800mm (31.5 inches) reach is great for deep or larger ovens, but it’s awkward in tight spaces and the 152mm (6 inches) blade can feel narrow for oversized or heavily loaded pies. At $79.99 it’s pricier than many basics, yet the stiffness and balance will appeal to frequent oven users.

During our review, the Ooni Digital Infrared Thermometer stood out for pizza stone accuracy—the built-in preset for Ooni cordierite stones and adjustable emissivity let us dial in true surface temps on steel, cast iron, and stone. Readings were fast, and the backlit, color-coded display with min/max/average made preheat checks and recovery tracking easy at a glance. It does use two AAA batteries and a plastic housing, and while pricier than generics, we found the precision and readability worth the premium.

In our testing, the ThermoPro TP620 delivered speedy 2–3 second readings and a big auto-rotating, backlit display that’s easy to read around a hot grill or dim patio oven. The IP65 waterproof rating is great for quick rinses after checking toppings, proteins, or bread internal temps, but the probe only folds 180°, which can limit viewing angles. It runs on a single AAA and isn’t quite premium-tier for speed or accuracy, yet it’s a strong value at this price.

For a more affordable instant-read, the Javelin Pro Duo delivers solid accuracy (about ±0.9°F) and an auto-rotating, backlit display that’s easy to read at any angle. We found the battery life excellent—up to roughly 4,000 hours means fewer swaps during busy cooking seasons. It’s only splash-resistant, so don’t submerge it, and some users report failures after weeks of use. The plastic body isn’t as rugged as higher-end metal models, but performance is strong for the price.

ThermoWorks’ Thermapen ONE is the instant-read we reach for when accuracy and speed matter—readings pop up in about 1–3 seconds and our testing found accuracy within ±0.5°F with NIST-traceable calibration. The auto-rotating, backlit display is easy to read at any angle near a hot oven. It does cost more than many competitors, and some users note long-term wear around the swivel and a dimmer backlight in certain lighting. If you can swing the price, it’s a reliable upgrade.

The OXO Good Grips 4-inch pizza wheel is a dependable budget pick—our testing shows the sharp stainless blade slices cleanly through thin and thick crust in one pass. The large, soft, non-slip handle gives great control, and it’s earned praise from reputable testers for value. On the downside, the plastic hub can fail with heavy use and the wheel feels bulkier than smaller cutters. Since the blade assembly isn’t easily removable, take extra care to clean around the hub.

Slice like a pro with the Mercer Culinary Pizza Rocker Knife—its 20-inch Japanese steel blade lets us cut an entire pie in one smooth pass, speeding up serving. In our testing, the sharp edge held up well, and the Santoprene handles offered a stable, non-slip grip even with cheesy, oily toppings. It’s a larger tool and a bit awkward to store, and you’ll want to use a wooden board or peel to protect delicate surfaces. Plan on occasional sharpening to keep performance optimal.

Ooni’s Rocker Blade impressed us with a razor-sharp edge that made clean, controlled cuts through thick and thin crust alike. In our testing, the glass-reinforced nylon handle felt sturdy and easy to grip, and we appreciated that it’s dishwasher-safe for no-fuss cleanup. Keep in mind there’s no protective sheath, so safe storage takes a little thought, and the handle shape won’t suit everyone. It’s also pricier than basic cutters, but the cutting performance justifies it if you slice a lot of pies.

During our review, the Dexter Russell P177A impressed with a commercial-grade stainless-steel wheel that tracks straight cuts and a textured polypropylene handle that stays grippy, even with a bit of flour. The replaceable blade extends the tool’s life, though we found very thick or pan-style crusts sometimes needed extra pressure for a perfectly clean slice. Its exposed wheel warrants careful storage and cleaning, and while it costs more than basic cutters, the durability and serviceable design make it a long-term buy.

Keeping a pizza oven clean is easier with this American Metalcraft brush—its 60-inch handle reaches deep decks without singed knuckles. The brass bristles are heavily filled for scrubbing, and the steel scraper on the reverse side handles baked-on residue when things get stubborn. In our experience, be aware some users report the wooden handle breaking and the large head feeling clumsy in smaller ovens. After brushing, we always wipe down the surface to minimize any risk of bristle shedding before cooking.

In our testing, the Ooni Pizza Oven Brush simplified post-bake cleanup: stiff stainless-steel bristles swept away excess flour and ash, while the flip-side stainless scraper lifted stuck-on bits from the baking surface. The bamboo handle felt secure and comfortable, giving good control for quick, thorough passes. Do note that metal bristles can shed and the scraper may scratch delicate interiors, so use a light touch—and at $35, it’s pricier than generics, though the two-in-one utility is handy.

Our experience shows the DoughMate Artisan Box keeps dough handling organized: sturdy, professional-grade polypropylene trays stack neatly and slide onto standard refrigerator shelves, and the dishwasher-safe material cleans up without fuss. The lid isn’t airtight, so we recommend lightly oiling dough balls or adding plastic wrap to prevent drying during longer cold ferments. It’s a space hog in smaller fridges and the included scraper is so-so, but the robust build is ideal for serious batch prep.

For consistent dough fermentation, the Brod & Taylor Proofer shines—in our testing, precise temperature control gave us predictable rise times and tang in sourdough. It folds flat when not in use, and the ability to slow cook or culture yogurt adds versatility beyond pizza nights. At $249 it’s an investment, and you’ll need to refill the water tray during long proofs to maintain humidity. Note it’s not for high-heat baking; pair it with your oven or pizza oven for best results.

If you mix big batches of dough, the My Weigh KD-8000 is a workhorse—its high capacity handles heavy bowls, and baker’s percentage mode makes scaling pizza formulas dead simple. During our review, we liked the removable stainless platform for quick cleanup between ingredients. The footprint is bulky for tiny kitchens, and the auto shut-off can kick in fast unless you tweak or disable it. A few owners report long-term reliability and battery quirks, so keep spare batteries handy.

For serious heat, these unbranded heavy-duty welding/BBQ gloves offer 23-inch forearm coverage that’s reassuring when tending a roaring pizza oven or moving hot cast iron. In our testing, the 22‑oz construction with Kevlar stitching and wool lining felt tough and insulated, and the 800°F rating inspires confidence for high-heat tasks. They’re pricey at $149.95 and available only in one size, so fit can be hit-or-miss. With no customer reviews to consult, be prepared to rely on specs over peer feedback.

Our experience shows the Ooni Pizza Oven Gloves are best for brief, hot-touch tasks—adding fuel, adjusting a peel—with genuine leather and an aluminum insulation layer plus extended sleeves for wrist and forearm coverage. They’re not meant for sustained contact with blazing-hot surfaces or lifting heavy cast iron, and some users report insufficient protection at typical baking temps if held too long. Maintenance is simple but limited to hand washing, so heavy users should plan on periodic replacement.

During our review, the Baking Steel Original delivered blistered, crisp crusts thanks to carbon steel that conducts heat far faster than ceramic stones, and it moonlights as a griddle or roasting surface. It’s heavy at roughly 15–16 pounds and needs a long 30–60 minute preheat, but our experience shows the payoff in browning is worth the patience. Mind oven setup to avoid burnt bottoms—raise a rack or lower temperature—and the made-in-USA, pre-seasoned slab carries a lifetime warranty.

Emile Henry’s Flame Top Pizza Stone is great for weeknight pies: the glazed surface wipes clean and you can cut directly on it without damage. Built-in handles make it easy to move from oven or grill to the table, and it’s rated for ovens, broilers, and gas or charcoal grills. Our experience shows some pizzas can stick or slide, so flour or parchment helps. It won’t crisp quite like a baking steel, and the raised handles can complicate peel transfers.