The Kitchen Equipment You Need to Make the Best Pizza at Home | Gear Heads 

Another trick: I use a pizza steel on an outdoor propane grill. I set the steel right in the center of the grill, on the grates. I let the grill warm up to 500, then set the outer burners a bit higher than the center. Keep the cover closed except when putting pizzas in or out. I get nice crispy, leopard spotted crusts, and toppings that are slightly broiled but not burned. Works great and doesn't heat up the house in summer!

I love Hannah’s no bs, straight to the point vibe. More of her please. 💜

The best feature of the tiles is I can make pizzas in my toaster oven...or... I can make smaller, personal pizzas in the same oven! It’s great when I have company (even the 8 nieces and nephews)!! Watching the assembly line while I man the oven is part of the fun!!

BakingSteel Plus 10:48: I've been doing 1hour heat at 500, then broil for 5 min while I build my pizza, cook for 2 min on broil, then change to bake for 5 min and I've been happy with the result

Can we talk about that old school iPod in Lisa’s kitchen? Vinyl is too mainstream for her, she’s sticking with the iPod she loaded up with pirated MP3’s in 2007.

Hannah is so animated when she talks, full of excitement, passion. Love it.

I really appreciate the test kitchen product reviews. It has save me a lot time and bad purchase decisions. Instant pot makes several models and I wasn't sure which model was best to give as a gift but America's test kitchen review helped me make the best choice.

I love the combination of both Lisa and Hannah. Great team. They balance each other and our wonderful together. Love and watch all their reviews.

Lisa McManus needs to be in every ATK video.

Thanks for clearing up the lack of OXO sponsorship. They get recommended so often, I wasn’t sure, but I love using their products at home.

I read about this 25 years ago, and perfected it with trial and error. Get the unglazed, cheap tiles at Home Depot. Wash without soap. If one breaks, just get another. Make sure your oven comes to at least 500 degrees for about 20 minutes. The traditional paddle or peel works fine, but the dough often sticks, and your toppings go flying. Cornmeal helps. But the checker is parchment paper. It will go black at the high temp, but doesn't hurt the crispy pizza. I used to do this in a cabin, deep in the Apache Sitgreaves National Forest. Except for Rome, the best pizza I ever had.

Great video for pizza lovers like my family! I have to agree about the Oxo products, almost all my Oxo kitchen products are great quality and i love them!

I always enjoy watching y’all together.

Great video. I’ve been making pizza at home every week for 14 years. Ive done all kinds of things. Couple of suggestions to make your presentation fool proof. Parchment paper! Ive talked to a lot of people who stopped making home pizza because they failed at transferring the pie. There is no difference with or without parchment paper except the transfer is always perfect. My experience with the steel is that it cooks fine, no need for the broiler.

This lady is so likable. Truly one of my favorite people.

the other point worth mentioning is that a rectangular stone is far better for baking bread. You can get two baguettes on there, side by side (with some space in between). And I find stones breath better, allowing air into the underside of the dough, which makes for better bread and pizza crusts.

Beautiful introduction of every equipment required to make a Best ever pizza… bt I think the Dough should be kneeded by the hands so that u know the texture and warmth of ur palm can make dough even better❤️❤️❤️Rest this is amazing tutorial

Luckly, I dabble with metal. So, a couple of days ago I made a steel plate for pizza. I made it 14" round: out of quarter plate. Now I see I should have made it rectangle. Hopefully I have more material to make a rectangle. Great video.

I use the Lodge 14" pizza pan as a steel. On sale it is cheap as can be and does everything these pizza steels do.

I use large about 14 inch diameter cast iron skillet. spread dough in skillet, add toppings. On stove top on medium heat for 4 minutes, then into 525 oven for 12 minutes. I use a large meat cleaver to cut pizza.

When I want (0:15) professional quality pizza at home, my favorite piece of equipment is any internet-connected device.

I love, love, love my steel. Pizza’s great, but bread is OMG amazing!

Hey! HUUUUGE fan here and ATK subscriber! A couple things for your Q&A video: Please include your insights for those who may already own a stone and want to upgrade to steel. It's possible to COMBINE FORCES and make multiple pizzas more efficiently with a steel on top of a stone. Also, could you talk a bit about other pizza-making methods ATK, CC, & CI have done in the past and just a general comparison (e.g.: cast iron, cake pan (deep dish), 13x9 (detroit-style), grill, sheet pan)? This still stays within the 'equipment' topic and it'll be good to let viewers know that there are MANY ways to make and enjoy pizza at home! My own questions: Type of oven: gas vs. electric, and how this impacts pizza quality. Parchment under pizza or no? Any tips for handling toppings? Aaannndddd... I think that's it! Keep up the FANTASTIC work, everyone! 👏👏👏

Watching this video made me change my meal plan for the week! Hunny we are having pizza for dinner this week!!!

4:36 - I have owned pizza businesses (I have unofficially been declared a "Pizzaiolo" by an Italian friend of mine who KNOWS pizza from Naples, Italy - they use a totally natural dough, by the way), and I have run the "big guys", and it has been said that if you haven't a Hobart or some big heavy-armed contraption, your pizzas won't be "authentic" or "correct". I can tell you that I GM'd at a pizza pizza place that used the cutter on a larger scale like the one that she is using at this point in the kitchen, and I can tell you as an expert that kneading - which most do wrong anyway - and using this machine have an inconsequential difference at the moment your pizza's sitting on your plate. I use for my dough roughly 3 cups flour, 1 cup water, 1/2 TBSP instant yeast, 1 TBSP sugar, 1/2 TBSP salt, and about 3 TBSP olive oil. (grams are 375 flour; 225 water if you go that route). Et voilà ! Sauce and toppings are up to you; making the dough is normally the turn-off for pizzas. Some _PRACTICE_ will be needed to learn to open the dough, but you'll get it! Bonne chance !

My favorite pizza cutter is mezzaluna, a two handled curved rocking knife.

I have a stone and a steel and have gotten good results from both. But my favorite pizza tool is a Lloydpan. Crisp brown bottom and it never sticks. Can withstand 700 degrees.

I am not a fan of pizza wheels. I prefer rocker cutters - cut down, not across. Thanks for the info on pizza steel. I have held off buying one but your video has me thinking I should get one.

My most valuable Pizza tool is a 12-in cast iron skillet. I'm a Chicago style convert.

The pizza looked amazing! Great video!

9:03 - you may use salt as an abrasive. If these are carbon steel, you'll need to ensure rinsing them well so they don't rust. If their stainless, no worries.

As a pizzaioli I love the steels more for the crisp they provide to the bottom of the pie.

Best kitchen reviews on RU-vid!!!!!

I like the stone mostly as that is what I've used since the early eighties. I also use four 1 inch thick fire brick as close as I can get them above the stone. I used to wrap them in foil, bur now they are good as is. Also, I have usually used a bench scraper when cool, wiped with a damp cloth when hot, (much like mopping the floor of a wood fired oven) then very lightly oil, like cast to season. Works for me for pizza, garlic toast, cookies, whatever, it lives in my over and has not been taken out for ages!

They undersell the oxo canvas covered peel. It will change you pizza cooking life. Best thing ever for pizza

If you ever find Peppadew Peppers in a store, buy them all! We have been ordering them on the internet for several years now! Never found them in a store in our travels, down south and out west. Love them!!

depending on your storage situation, tiles might also be more convenient to Stowe away when not in use

You do not need a food processor. It just adds cost and added cleanup time. Combine the dry ingredients evenly in a bowl and then add the water. Just rough mix the dough in that bowl by hand. Then put the dough in a covered container in the frig for a few hours. Take the dough out and mix/knead a couple of times - like 30 seconds - then back into the frig till you want to make your pizza. Within a few hours the moisture equalizes throughout the dough and the dough behaves well. The quick mix/knead and some time in the frig is all it takes to make an easily made wonderful rising dough. My doughs seem fine for up to a week of frig storage. Probably more but there must be some point when they lose the power of happy yeast to raise the dough. You don't need the expensive conveyor belt peel. The plain restaurant style metal peel costs considerably less than half a much. Use a file to "sharpen" the front edge since many of them come with a sort of blunt edge. The blade you want will be aluminum and it may be a ten minute job to refine the front edge. Aluminum is easily worked with a file. If you're running the oven hot enough, the video's cook time recommendation may be too long. My home oven gets pretty hot and my pizzas are done in just over four minutes. Watch your pizza and you'll see when it's done. Some ovens may allow you to set the temp a little past the hottest marked number. Don't use the cleaning cycle - that is way too hot and unsafe. Just use the hottest temp in the bake range. One item left unmentioned in this video is rolling out the dough. A tapered rolling pin makes it easy. Roll out from the center to stretch the pizza. Keep the dough floured enough that it doesn't stick. Take your time shaping the pizza. Two or three minutes should do to get the pizza rolled out as thin as you want.

Educational and informative, as always - thank you.

Ok, so I was drooling over a pizza steel, but, wow, the cost! I mentioned it to my husband, who said immediately, oh, I have a piece of scrap steel that will work ... I brought it in, cleaned it, seasoned it, and have used ever since. He gave $10 and it’s just the size of my oven rack, and he says it’s 3/8 inch thick - very heavy, but I love it so much! I’ve used it for about 4 years now, and cannot recommend enough. My oven is gas, and I do as they say, and keep it in the oven to achieve more regulated temperatures for baking. Had used a stone always before, but, much prefer a steel.

I started using parchment paper. It makes handling the pizza soooooooo much easier. Does the paper interfere with the browning?

Lisa and Hannah are my two favorite hosts of ATK.

I need a dough whisk. Food processor and stand mixer are nice, but I seem to run into problems getting them to knead (and the mixer needs some TLC).

You can also use your steel on top of your Weber to make smashburgers.

Emile Henri rectangular pizza stone... it's enameled so you can WASH them... best pizza equipment ever

Have used both stones and steels. Steels are far superior. They don’t need to be square they just need to be several inches bigger than your pizza. I use a 15” round cast iron steel. Advantage of round steels is usable space versus weight square stones/steels have considerable extra weight that is worthless. On Amazon Victoria Cast Iron Pizza Crepe Pan, Dosa, Roti Tawa, Budare, 15 Inch, Black

I use the big stone. The thick stone stores more energy. 525 degrees 10 minutes done

Spend $300 and buy an Ooni pizza oven. It's life-changing. I've never dreamed of making such authentic pizza from home until I got it. And cooking a pizza in 90 seconds rules!!

I need to stop watching your videos!!! I'll have to start a Lisa McManus made me buy it series on my blog :)

You should try and copy Filippi's pizza from Little Italy in San Diego, 70 years of pizza eating, these are the best

Thank you 👍🏼

Can never get those leopard spots though with a one oven unfortunately…but yeah Oxo does make some really good stuff.

What thickness do you recommend for the pizza steel? 1/4-inch, 1/2-inch???

why not just bake at 450 with the steel one? i ask because my broil option is underneath the main oven part

Great vid, thanks! Do you think a few minutes on a coolingrack directly out of the oven might keep the under side of the pizza crust from steaming?

Can we have a video on how to make home made tortillas? I think a lot of the elements like the stone vs steel comal would be similar. Although authentic Mexicans use a Clay Comal.

I’ll stay with our stones. We use two for one or two pizza’s. Half way through baking we switch from lower stone to upper and vice versa.

Love you guys!

Can I use the stone squares on the cooktop burners?

The biggest game changer for me was discovering King Arthur 00 flour in the supermarket.

So with the steel I have to switch from bake to broil and I'll get a beautiful result. And with the stone, I can leave it on bake the whole time and I'll get a beautiful result. Also, if I buy the set with the four stones, I can make a smaller pizza or even use it in my toaster oven? I know which one is the clear winner.

Took the advice and got the Nerd Chef. My girlfriend flipped out over how great our first pizza turned out. There's definitely a learning curve though. It could have been even better. The crust was a little over cooked. And the top could have used just the slightest bit more.

Pizza made with high fiber flour like lupin flour for low carbers. Thank you.

Where am i going wrong , charcoal retangular grill with a lid plus top and bottom vents, its a fantastic steak grill with zero burning, tryed my first pizza on my new steel and we got burnt base very lightly cooked toppings this must be classed as a black leopard ? temp was hovering around & under 300.

Perfect 👍🍀

Hannah's hair 😍😍😍

forgot we even have a pizza stone...gonna use it this weekend!

Help: I use a steel that’s 0.6cm thick in an oven that only gets to 260 degrees celsius. Been making pizzas for over a year with that, but to this day, I’ve never got my pizza base with enough browning, let alone crunchy. So far, I’ve tried pre-heating for an hour, changing the positions from bottom to top, and half-cooking the pizza base before putting on the toppings. None worked, and left thinking that maybe my oven doesn’t heat enough in the bottom. The top of the pizzas come out fine, but bottom comes literally undercooked everytime. Also tried putting the steel on the the bottom rack with maximum temperature using the bottom coil in the oven, but over 20 minutes gone still undercooked. Is there something wrong with my oven? Is there anything I’m missing? Is there a way to increase and retain the temperature of the surface the pizza is cooked on? Thanks!

What size are this containers you put the dough in for the fridge rest? I need to get some but not sure what size to get for individual pizza portions like you did.

Pizza screen is best

The best home pizza tip I can give, especially if you hate that corn meal on the crust: baking or parchment paper. It's especially useful for high hydration doughs. At 500, only the edges brown a bit. Way better than dealing with a sticky transfer or dumping on a ton of gross flour that ruins the crust when you chomp into a bite of raw powder. So, yeah, parchment paper. Thank me later. For reference, I preheat 500 on a cheap, thin Amazon steel for 30 minutes plus while allowing the refrigerated dough to come to room temp. Then I slide in the paper with pizza on top of the steel. Par bake for 3 minutes then remove the paper after the crust barely sets. Then bake another 5 minutes and it comes out perfect. Well done bake with the mottled char bubbles dotting the cheese and crust.

Thank you for this episode of Gear Heads, as always I love watching you testing equipment. My problem with most of RU-vid videos of pizza making is that they usually present Margherita or New York style pizzas that consist only of sauce, cheese and sometimes salami. But as a vegetarian I like adding vegetables to my pizza, do you have any advice how to bake it so that I get as good results as yours? Greetings to both of you.

Hannah's had ENOUGH of us go off

I use a sheet pan turned over to cook my pizzas on.

pizza screens work very well and only cost a few bucks. Additionally, they don't hang onto the heat so are ideal in hot summers where you'd want the oven to cool down quick.

Pizza steel is the best. No funky smell from pizza stone’s. 👍🏻

Love Hannah's passion in this video, lol

I'd be curious how will Aluminum or copper slab perform compare to the metal slab since both of them have a better heat conductivity than iron. I suspect the aluminum will perform really well since it has even higher heat capacity.

My pizza crust never turns brown. How can I get brown crust in gas oven?

A large stainless Burger spat is good for rotating the pizza.

Living in Phoenix, Arizona, there is no way we are going to heat our KITCHEN for an hour at 500 degrees!!! Do either of these items (steel or stone) work if only preheated for 5-10 minutes? Even if you don’t live in the southern climates in the US or any warm area in the world, this seems an awful waste of energy. There has to be some other method for making a great pizza. What would you recommend ATC??

Does a convection oven help with pizza? I have a convection oven but I must admit that I have never used that feature. Charles

At first I was irritated with no pizza dough recipe..then...duh! This is about equipment. I LOVE the new...a while now ...ATK and all it's iterations!

I can't lift heavy items. Is there a pizza stone or other like item for folks like me?

I preheat my stone and pizza pan in the oven, then once the oven is up to temp I take one out and put the rolled out dough directly on the stone or pan, swiftly put the ingredients on top and stick back in the oven. Saves on having a big pizza server thing to store. This means that you can trim your dough to fit the pan or stone, easy!

Can the steel be used in the kettlepizza for webber grill?

I must have that conveyor belt peel. Even if just to avoid the messiness of corn meal on a peel (and all over the floor…).

So, I'm wondering: why do you bake the pizza for 12 min? I also see that some people pre-bake the crust. I have an electric oven and a stone. I preheat for about 30-40 min, then I bake the pizza fully assembled for 6 min, and then another 1-2 min under the broiler. And it comes out fully cooked with good browning on the bottom. Does keeping it in the oven for longer have any benefit?

The best pizza cutter is the Dexter P177A cutter.

pro tip - go to a metal yard and ask for a 12X20 inch peace of 1/2 to 3/4 inch( whatever they have in the scrap bin ) 1018 to 1025 ( cheap mild steel ) from the plasma cutter . You now have a pizza steel for about $30

You know what I'd like to see? A "Best Manual Can Opener" video. I don't want to lose counter space for an electric one (plus they're useless during a power outage)and I have bought several manual ones in the last couple years because they're all junk. I've tried big name brand ones and so far the only one that has lasted more than a few cans is a no name one- but it's a little on the smaller side for my big hands...

Have you tried using the steel on the grill?

My mom doesn't trust Cuisinart products after owning several of their crappier products, which is the problem, she bought and used their crappier products instead of their good ones. Cuisinart was even the first ones to make a food processor.

If you ever need to clean your stone just put it in the oven when you run the clean cycle black stone comes out white.

Your final suggestion of a steel-on-a-stone sounds great (I have a stone).....but when I do purchase the steel, I will hear from my wife (not poitively).....oh well! Thanks.

I love the idea of these, but to preheat for an hour is a huge waste of energy, especially if you are using an electric oven. Years ago I got unglazed quarry tiles from Home Depot and they worked great. They still have them, 6” sq for $5 each (which yes, is a ripoff price since they cost HD probably 25-cents).

Instead of paying $40 for a stone, I wonder if you could use an off cut piece of granite countertop from a local stone smith

any idea which pizza dough recipe Lisa referred to?

Do y’all oil your wooden peels? Wax them? Asking for me.

Need a butter/pastry crust recipe now.