Perfect for thick-crust pizzas, focaccia and aged cheese, we love the Boska Pizza and Cheese Rocker. After testing six different pizza slicers to find our favorite, we found this one excelled in cutting through even the thickest pizzas. Its uniquely designed shape features a long, slightly curved blade that cuts on the first swipe and doesn’t require much elbow grease. The nonstick cutter also features two comfortable oak handles, one on each side so you can keep your hands far from the sharp blade and still get extra leverage when cutting. Best of all? It’s not just made for pizza. This rocker also can tackle aged cheeses like cheddar, Parmesan or Gouda.

For thin and medium crust pizzas, the Midnight Slice is a heavy-duty slicer that performs flawlessly and lasts a lifetime. After testing six pizza slicers to find our favorite, we found this sturdy pizza cutter sliced the most cleanly on the first try without the need for additional passes. The Midnight Slice comes equipped with an easy to turn, removable, large cutting wheel that’s sharp and stays in place. Plus, an ergonomic rotated handle allows you to press forward instead of pull backward, so you use less elbow grease to slice those extra crunchy crusts. And, there are finger grooves on the underside of the handle that take pressure off your wrist when cutting. Besides pizza, this cutter works just as well on quesadillas, flatbreads, pasta, pastry dough or pies.

Thanks to its very fine grind and balanced ratio of protein to carbohydrates, Molino Spadoni’s Gran Mugnaio Flour is ideal for homemade pizza and pasta. Tipo, or Type, 00 flours are milled to an ultrafine, powdery texture, delivering doughs that are elastic enough for easy shaping, with a translucent, pale color that won’t oxidize as quickly as conventional all-purpose flour. The final pie or noodles are pleasantly soft, lightly chewy and have a finely rough surface, optimal for sauce to cling to. This flour is the only type 00 that we’ve tried that works equally well for pasta and pizza, and its protein content of 9.5%—9.5 grams of protein per 100 grams of flour, the lower end of the range for 00 flours—gave our pizza crusts a light, crispy structure we loved. This hard-to-find Italian flour works well for gnocchi, pizza, hand-cut or extruded pasta and can be kneaded in a machine or by hand.

Packing a 3 out of 10 heat level, this unique Pizza Chili Crunch from the Flavor Society adds a crunchy, piquant finish to any dish. Unlike traditional chili crisps, this rendition stands out more for flavor and texture than it does for heat. Taking inspiration from Italian flavors, it stars a blend of chilies, fennel seeds, Italian herbs, fried onion and garlic, all of which get an umami boost from silky chili-garlic oil and mushroom powder. It’s a perfect partner for pizza, but we also love it on vegetables, salads, pasta, breads (like focaccia!), sandwiches or spooned over fish. Mix it into mayo or lemon juice and you may have a favorite new dip for French fries and lobster. The Flavor Society sources premium, non-GMO ingredients grown in the United States, like their organic sunflower seeds—which add a nutty flavor and extra crunch—California garlic, onions grown in Washington and Idaho and dried chilies from Las Cruces, New Mexico.

The Italians heard how Americans love to top their pizza with a dab of hot sauce, so they developed this one in Parma with Italian ingredients so we could do it right. The nose is vinegary and vegetal. And on the palate, it’s incredibly complex. It has a moderate heat level from fruity roasted Calabrian chilies balanced with sweet, bright balsamic for acidity and porcini mushrooms for umami depth. Plus, the bottle has a smaller opening, so you can shake out just as much as you’d like and not a drop more.

These moderately spicy, fruity-tasting chili flakes from Daphnis and Chloe, an Athens-based culinary herb company, are made from a variety of red horn pepper that is only found in one region in Greece. The peppers are smoked for three weeks with aromatic birch wood and are ideal for adding subtle smokiness and spice to all manner of dishes. Keep them tableside for last-minute garnishing.

From an Italian maker famous for their wood-fired pizza ovens, this pizza stone is the real deal. Thanks to its refractory material with a high ratio of alumina, this pizza stone will heat up quickly and produce a crisp crust with every use. Its porous, very thin surface helps produce steam—moving moisture away from the pie, ensuring it doesn’t reabsorb into the crust—while also preventing burning. The refractory stone diffuses heat at the same rate over its entire surface, for an even bake every time. Plus, it has high heat resistance, so sudden changes in temperature (as might arise when using a grill) are much less likely to compromise an evenly cooked pie. The stone sits in a handy steel frame complete with handles and is quite lightweight, so it’s easier and safer to transport than a typical flat stone (with oven mitts, of course). Also, the “pizza backsplash” prevents your pie from sliding off the stone during cooking and while maneuvering it in and out of the oven. The Italian-made refractory stone (composed from natural raw materials) is incredibly thick and durable, so it can be used not only in the oven but also on the grill, which would burn other pizza cookware. The stone also comes beautifully wrapped in artisanal, traditional Florentine paper, making it a stunning gift for the pizza lover in your life.

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.

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. We love that these dry-cured sausages are coarsely ground for a meatier texture and to emphasize their marbled appearance. Thinly sliced, they taste tender and rich, with the naturally nutty and sweet flavors that Ibérico pork is prized for. This set of 3 includes warm, peppery Mild Chorizo made with sweet paprika and balanced by garlic and oregano; smoky Spicy Chorizo with hot paprika, cumin and a nutty boost from nutmeg; and Salchichón, a Spanish equivalent of salami that is minimally spiced to highlight its robust meaty flavor. As an added bonus, Fermín only uses pure salt to cure its chorizo, for a cleaner flavor than other brands made with nitrates.

You will only find this variety of Peperone di Senise, a local sweet pepper from Basilicata, from Masseria Mirogallo. The Belfiore family has cultivated its heirloom variety from over 20 years of selection, and it is prized particularly for its thin, crunchy skin that adds texture to the pepper compote. Red and green peppers are cored, seeded and chopped by hand; once pressed and dried, the peppers are packed with parsley, fennel and olive oil from the Mirogallo farm. These aromatic sweet peppers are terrific tossed with sautéed shrimp or scallops, or blended with a handful of chopped baby arugula, extra-virgin olive oil and lemon juice to taste and used as a relish for salmon or chicken. Toss with chopped tomatoes for an instant bruschetta topping, or stir a couple of chopped tablespoons into quick pasta sauces.

The iconic condiment of San Francisco’s Che Fico restaurant, this Calabrian chili paste is incredible, with a pleasant texture and layered flavor that sets it apart from others we’ve tasted. Where most chili condiments have a one-note chili flavor, Che Fico’s features the fruity Calabrian chili at the forefront but also adds nuance with the additions of bright Fresno chilies, savory roasted garlic and a tangy vinegar that lingers on the palate. The juicy pulpiness of the peppers and the slick of oil is both pleasantly textural and somehow creamy and silky. The opening pop of slightly vinegary calabrian chili flavor is perfectly seasoned, but the following fade into garlic is what makes this feel appropriate for any and everything.

We prefer Masseria Mirogallo’s sun-dried tomatoes over other brands for their pure, authentic Basilicata flavor. The high-quality, fruity extra-virgin olive oil as well as the earthy oregano, grown alongside the tomatoes, make for an especially balanced and refined product. Use these meaty, supple sun-dried tomatoes to add texture and a sweet accent to your dishes. Dice and add to tomato-based sauces for an exciting twist—try adding a few tablespoons to our Spaghetti Puttanesca. We also like to add them chopped to bulgur pilaf, or even mixed into kibbeh.