Boska Pizza and Cheese Rocker
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.
Fiero Forni Italian Pizza Stone
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.
Cuisipro Pizza Pan
Our resident pizza pro is a superfan of this pizza pan from Cuisipro. Made with a double layer of premium nonstick, PFOA-free coating, this carbon steel pan releases pies effortlessly—just tilt the pan, and your pizza, focaccia, or other baked goods will slide right off. Better still, these pans are designed for the high oven temperatures that top-quality homemade pizza requires. And while many high-end pans have only moderate upper-temperature limits (which practically guarantees subpar pizza), Cuisipro’s pan heats up comfortably to 500°F (260°C), significantly higher than other brands, with minimal warping and zero sticking. The circular pan accommodates up to a 12-inch round pizza, and the wavy texture on the surface of the pan is more than just decorative, promoting even airflow for consistent browning and baking. And the nonstick coating really works: Stuck-on sauce or cheese sprays right off when washing for easy cleanup.
The Baking Steel Original
An even, consistent heat is the key to better baking. That's why we love the Baking Steel, a ¼-inch-thick pre-seasoned sheet of carbon steel that sits on your oven rack to help speed baking times, promote even browning and produce perfectly crisp bottoms. Though similar in principle to a ceramic baking stone, the Baking Steel's thermal conductivity is 18 times greater, meaning it absorbs and regulates heat better, mitigating temperature fluctuations. We use it regularly in the Milk Street kitchen and are constantly impressed by the brick oven-caliber bubbling and charring it gives pizzas, the thick, crispy crust it creates on loaves of bread and the faster bake time when cooking quiche. It also turns out evenly golden, chewy chocolate chip cookies and well-cooked pie crusts without a blind bake. And when the summer heat is too much for an oven, you can transfer your baking steel to the grill for even more perfectly charred pizzas and flatbreads.
Ooni Koda 12 Gas-Powered Outdoor Pizza Oven
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.
CrushGrind Kim_Bo Dutch Oven
This 4-in-1 Dutch oven designed by Danish company CrushGrind is your new do-everything pot. Made from durable enameled cast iron, with a capacity of 6.75 quarts, the Kim_Bo has all of the heat retention properties of a true Dutch oven, but it does so much more. It works as a pot, pizza stone, grill pan, bread dome and griddle, thanks to the base pot and two convenient lids: a flat cast-iron one without a handle, and a silicone one that seals tightly to the pot for heat and steam retention. Use the cast-iron lid to grill vegetables or fry eggs, while adding the silicone lid simultaneously to cover the main pot (it’s heat-safe up to 465°F and can go into the oven, too). The Kim_Bo works on any stovetop—gas, electric, induction—or on grills, in the oven and even on a campfire. Plus, the sturdy pot is scratch-resistant.
Dutch Oven: The pot, paired with either the flat cast-iron lid or silicone lid, works beautifully as a Dutch oven. Try it for boiling, frying, braising, searing, poaching or baking—it even works for sous-vide cooking. The Kim_Bo’s heavy-duty cast iron retains heat, and either lid redirects heat and steam back toward food.
Grill Pan or Griddle: The flat, handle-less lid works on the stovetop as its own piece: Use the ridged side as a grill pan, or the smooth side as a griddle. Try the grill for meat, fish, vegetables or fruit; the tall, chunky grill lines sear food thoroughly, leaving bold cross-hatch grill marks.
Pizza Stone: A hot stone is the key to Italian-style crispy pizza crust. The Kim_Bo’s flat lid works perfectly for a quick bake and perfectly browned crust.
Bread Dome: Making bread? Place your boule or loaf on the lid, then turn the pot of the Kim_Bo upside down over it to steal in steam and retain heat for a proper rise and beautifully golden crust. The Kim_Bo’s heirloom-quality seasoned cast iron delivers radiant heat for evenly baked loaves every time. Plus, the sturdy cast iron won’t crack like clay bakers will.
Masseria Mirogallo Hand-Peeled Tomatoes
Produced by the Belfiore family in the province of Matera (one of Italy’s oldest towns), these hand-peeled tomatoes are stunningly packaged and taste terrific—sweet, fruity, bright and bold.
Che Fico Calabrian Chili Bomba
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.
Graza Co. Squeeze "Drizzle" and "Sizzle" Olive Oil Set
Enjoy the best of both worlds with Graza’s “Drizzle & Sizzle” combo pack of extra-virgin olive oils. Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for both their blends of extra virgin olive oil. Use “Drizzle” for finishing, made from olives harvested by hand in October when they are still young, green and not fully ripe. The younger olives make an olive oil that is full of attitude, grassy and peppery, with a spicy zip that finishes a dish beautifully. “Sizzle” is for everyday cooking, made from picual olives harvested in December and January, when they are more mature and juicy. Once pressed, “Sizzle” is a bit more mellow and milder in flavor—though still with a grassy, peppery bite—perfect for roasting, searing, poaching, pan frying, baking and marinating. Both versions also come packaged in an easy to use squeeze bottle, so you can emulate exactly what chefs do in restaurants.