Pizza ovens and pizza tools – everything for stone-baked pizza at home
Here you will find what you need to bake pizza at home: pizza ovens from Gozney and DeliVita, pizza peels, pizza wheels, dough scrapers, dough trays and an infrared thermometer, plus ingredients such as Caputo pizza flour, San Marzano tomatoes and pizza sauce. The page brings together oven, tools and ingredients, so you can buy everything for pizza night in one place.
How to choose a pizza oven
A pizza oven differs from a kitchen oven in that it reaches around 500 °C. The pizza bakes in a short time, with an airy crust and a crisp base. The main choices are fuel and size:
Compact gas oven: The Gozney Arc Lite bakes 12" pizzas, weighs 12 kg and is made for balconies and patios. The DeliVita Diavolo reaches 500 °C in about 20 minutes, weighs 10.5 kg and comes with a carry bag, a folding pizza peel and a temperature gun.
Larger gas oven: The Gozney Arc XL takes 16" pizzas and has a lateral flame that evens out the heat.
Wood, charcoal or gas: The Gozney Dome Gen 2 and Dome Gen 2 XL can be fired with wood or charcoal, or with gas.
All the models and the differences between them are on the Gozney pizza ovens page.
Tools for the pizza oven
Pizza peel: You need a peel to launch the pizza and ideally a smaller turning peel to rotate it. Gozney makes peels in 12" and 14", and the Hendi 40 cm pizza peel is square with a short handle, made for compact ovens.
Temperature: The Inkbird INK-IFT01 is an infrared thermometer with a laser that measures the stone surface from –50 to 550 °C.
Dough: The Gozney Dough Tray is a lidded tray for proving dough balls. Dough scrapers, pizza wheels, pizza cutters and an oven brush are also in the range.
Flour, tomatoes and pizza kits
For the dough we stock several Caputo flours, such as Caputo Pizzeria Tipo 00 for Neapolitan pizza, and Caputo pizza yeast. For the sauce there are San Marzano DOP tomatoes from Strianese and Mutti, pizza sauce and nduja. The Caputo & Gozney premium pizza kit combines five flours, pizza yeast, a Gozney dough tray and a dough scraper. More about the flours and hydration is on the pizza ingredients page.
Frequently asked questions about pizza ovens
How hot should a pizza oven be?
For Neapolitan pizza the stone should be as hot as possible. Caputo recommends around 480 °C or more, which gives a baking time of 90–120 seconds. The Gozney ovens and the DeliVita Diavolo reach up to 500 °C.
How do I measure the temperature of the pizza stone?
Use an infrared thermometer. Aim the laser at the stone and you get the surface temperature straight away. It only measures the surface, not the temperature inside the dough or the food.
Can I bake pizza on a gas grill?
Yes, with a pizza stone or a pizza insert. The Napoleon pizza insert for gas grills and the Napoleon PRO pizza stone with pizza wheel are in the range. A dedicated pizza oven still gets hotter.
Which flour should I use for pizza?
Tipo 00 is finely milled and gives a supple dough. Caputo Pizzeria is made for Neapolitan pizza, Nuvola gives an airy crust, and durum wheat Semola is used for dusting when you stretch the dough because it does not soak into it.
