Use Ooni's Perforated Pizza Peel to make pies up to 14 inches in diameter. Made of anodized aluminum that is resistant to corrosion, the peel is lightweight for easily handling and has a tapered edge to slide under pizza. Plus, the material is sleek and smooth so you can turn your pizza quickly while it's cooking. The perforated design also allows steam to evaporate from the pizza for a crisper crust, while excess flour will fall away from the bottom crust.

The first time I saw this oven at Milk Street and the price I was, to say the least, skeptical. But when our product tester tried it out at home, she came back with a rave review. (And she wanted to keep it too!) Heated with wood pellets, it reaches over 900 degrees Fahrenheit in just 10 minutes and can cook a pizza in just 60 seconds, about as long as it takes at Michael’s in Naples. (I know since I actually timed it during a visit there a few years ago.) Made from stainless steel, it sits on three sturdy legs and is easy to set up and move around. It can take a stone baking board that is roughly 13 inches square which is plenty for homemade pizza. You can also use it to cook flatbreads, meat, vegetables or anything you want to cook quickly using high heat. This contraption may look crazy, but we loved it!

These premium wood pellets are designed for use with Ooni pizza ovens. Made from 100% oak that is sustainably sourced directly from U.S. forests, these pellets light easily, burn efficiently, and produce very little ash waste. This 20-pound bag will fuel 8 to 12 hours of continuous cooking, and the pellets can be used with other pellet grills and barbecues in addition to Ooni ovens. Just be sure to store the oak pellets in a warm, dry place, as moisture will affect their performance.>

The Ooni Koda 12 is an amazing gas-powered pizza oven that reaches temperatures over 900 degrees Fahrenheit and cooks a pizza in just minutes, producing a professional chewy, bubbly crust. Using this pizza oven’s gas burner will be a snap for most home cooks, as it operates similarly to a stovetop burner. A knob on the side of the oven allows you to finely adjust the flame to your preference, allowing far more control over cooking temperature than with wood-burning ovens. The Koda 12's innovative L-shaped burner heats quickly from multiple directions; once turned on, the oven is ready to cook in 20 minutes. The burner design also helps maintain the ripping-hot temperatures (up to 932 degrees Fahrenheit) necessary for making pizza, while the stone baking board absorbs and retains heat well, crisping the bottom crust as the oven’s ambient heat cooks the pizza from above. To top it all off, setup and clean-up are a breeze with the lightweight Koda 12, which is easy to wipe clean and has foldable legs for easier storage.

Use Ooni's Perforated Pizza Peel to make pies up to 12 inches in diameter. Made of anodized aluminum that is resistant to corrosion, the peel is lightweight for easily handling and has a tapered edge to slide under pizza. Plus, the material is sleek and smooth so you can turn your pizza quickly while it's cooking. The perforated design also allows steam to evaporate from the pizza for a crisper crust, while excess flour will fall away from the bottom crust.