You’ve got the oven. Now you need the kit that makes every cook actually work. These are the accessories we use every single time — none of them cost much, all of them make a real difference.
1. Infrared Thermometer (~$25 / £15)
This is the one accessory every pizza oven owner needs before anything else. You can’t tell if your stone is ready just by looking at it — you need to hit at least 400°C (750°F) before you launch a pizza or the base will be pale and soggy. An infrared thermometer tells you exactly where you are in seconds.
Point it at the stone, pull the trigger, get a reading. That’s it. It’ll also tell you if there are cold spots on your stone so you know where to slide the pizza.
🌡️ Infrared Thermometer (US) | Infrared Thermometer (UK)
2. Pizza Rocker Cutter (~$20 / £20)
A wheel cutter drags on toppings. A rocker cutter — a curved blade that rocks through the pizza in one motion — is much cleaner and faster. The King Arthur Baking rocker has become a favourite in the pizza oven community: it’s sharp, well-balanced, and easy to clean.
If you’re still using a wheel or a knife, this will immediately improve your serving game.
🍕 Pizza Rocker Cutter (US) | Pizza Rocker Cutter (UK)
3. Bench Scraper (~$9)
A bench scraper is one of those tools you don’t know you need until you have one. Use it to divide dough without stretching it, clean flour off your work surface in one pass, and move pizza bases around without them sticking. At under $10 it’s the cheapest upgrade you can make to your pizza setup.
4. Pizza Dough Proofing Box (~$44 / £22)
If you’re making Neapolitan-style dough, you’re balling it after the bulk ferment and proofing the balls separately for 4–8 hours. Doing this on a floured tray covered with cling film works, but it’s messy and the dough dries out around the edges. A proper proofing box has a lid, fits 6 dough balls neatly, stacks in the fridge, and means your balls come out perfectly round with a good skin on them.
📦 Proofing Box (US) | Proofing Box (UK)
The Short Version
If you’re only buying one thing from this list, get the thermometer. It’s the single biggest reason why home pizza looks and tastes better or worse — whether the stone was actually ready or not. Everything else on this list is a nice upgrade. The thermometer is essential.
FAQ
Do I really need an infrared thermometer for a pizza oven?
Yes. The single most common reason home pizzas fail is launching onto a stone that isn’t hot enough. An infrared thermometer is the only reliable way to know when you’re ready to cook.
What temperature should a pizza stone be before cooking?
For Neapolitan-style pizza, aim for 400–430°C (750–800°F) at the stone surface. For New York style you can go slightly cooler — around 320–370°C (610–700°F).
Is a rocker cutter better than a wheel?
For home pizza, yes. A rocker cuts in one clean motion without dragging toppings. It’s also easier to use on a wooden board without scratching it. Most pizzerias use a rocker for exactly this reason.
About Ian Armstrong
I'm Ian Armstrong, a home cook and pizza oven obsessive based in the UK. Over the past four years I've owned and cooked on a Gozney Roccbox, Ooni Karu, Ooni Koda, and Gozney Arc — putting each one through real-world use in my back garden across all seasons, not just ideal summer conditions. I test dough hydration, preheat times, fuel efficiency, and how each oven handles everything from Neapolitan pizza to sourdough bread and Sunday roasts. Everything on Wood Fired Pizza Gear comes from hands-on experience. No sponsored placements, no guesswork — just honest assessments from someone who's burned a lot of dough getting it wrong so you don't have to.