Everything you rneed to make delicious homemade pizza

Why use a pizza oven or pizza stone?
Heat is the key to a really good pizza. Standard household ovens usually reach around 250°C, while dedicated pizza ovens can reach 350°C to well over 400°C. At these temperatures, it takes just 60 to 90 seconds to bake a pizza to perfection. The crust rises quickly and turns crisp, while the topping stays moist. If you don't have room for a separate pizza oven, a pizza stone is a great upgrade for a standard household oven. Once pre-heated, it stores heat and transfers it directly to the pizza base, which keeps it crisp instead of soggy.

Why do you need a pizza peel, and what is the material?

• A pizza peel, also known as a pizza paddle, is essential for sliding a topped, uncooked pizza safely onto a hot stone in the oven.
• Wooden peels are the traditional choice for launching pizza, as dough is less likely to stick to wood.
• Stainless steel peels are thin and sturdy, making them ideal for turning a crisp pizza in the oven and lifting it out with ease.

Which accessories make pizza prep easier?
Good pizza dough depends on precision, so a few practical kitchen tools can make all the difference. Accurate kitchen scales are essential, especially when working with very small amounts of yeast. A clearly marked measuring jug helps achieve the right balance of water and flour, known as hydration. A hygienic silicone brush is useful for spreading sauce or brushing the crust with a little olive oil, while a sturdy cheese slicer creates wafer-thin shavings of hard cheese such as Parmesan.

Pizza cutter or pizza scissors: what is the best way to slice pizza?
A regular knife can flatten the airy crust and push the toppings out of place. A rolling pizza cutter glides through the crisp base in one smooth motion without displacing the toppings. Pizza scissors are also a smart choice: they cut easily through the dough, help protect coated pizza trays or serving boards with their special base, and leave the raised crust just as it should be.