You’ve got the ingredients (make sure they’re fresh!). Now it’s time to make the pizza.
But what are the best tools of the trade when it comes to making top-notch pie? What do pizza experts use to make the best slices?
Here’s a look at the best pizza tools, from dough to slice.
When it comes to creating the dough, experts over at Serious Eats believe you need a digital scale, to make sure everything is exactly the right amount. Sometimes just a little bit too much of one ingredient can completely throw off the recipe and consistency. In addition to a digital scale, a bench scraper will help scrape up every speck of dough from the counter.
Anthony Falco, pizza czar at Roberta’s in Brooklyn, adds that having the right mixer is also imperative. While you can make the dough by hand, if you are pressed for time, having a mixer with a dough hook will feel like a godsend. If you’re going to make your own dough, you’ll also want your own instant thermometer to make sure the water is the right temperature for the yeast.
And if you don’t have a rolling pin to roll the dough, some pizza enthusiasts will use wine bottles (after all, pizza goes well with wine, too!).
Going along with digital scales and correct portions, Dan Risner of PizzaSkool recommends creating visual aids. Something like a poster should include illustrations of what the perfect pizza pie looks like, which may include sauce border widths and more. Visual aids can help when you need to make adjustments, like creating a larger pie for more people.
Once you’re actually allocating the sauce, Risner also recommends getting a spoodle, or a flat-bottom ladle to distribute the sauce the way you want. Spoodles have proven to be crucial when it comes to consistency, as a three-ounce spoodle ladled at a desired angle will allocate the same amount of pizza sauce each and every time.
Steel versus Wood
Whether you have a basic oven or a more specialized one, most experts agree that you’ll want to place the pizza on steel rather than wood, as steel conducts energy extremely well. Andris Lagsdin created Baking Steel sheets which reduces bake time compared to baking stones.
However, when it comes to putting pizza in wood-fired ovens, wooden pizza peels like this one from New Star Foodservice are perfect for putting the pizza in the oven, since they absorb moisture, while metal pizza peels like this one from Kitchen Supply are perfect for removal, since they are easier to maneuver and to slide under the pizza. Typically, the best peels are aluminum and perforated.
Floyd McCalmont of Pig Iron Pizza Ovens has said: “The ‘primitive’ ambience of fire, food, and warmth, coupled with the ‘theater’ of a wood-fired oven, cannot be duplicated by gas or electric ovens.” Not only have wood-fired ovens proven to be healthier and better able to maintain antioxidants in veggies and fruits, but there is also a special pageantry with the pie, a production that can’t be duplicated. While creating a pizza pie in an electric or gas oven might be compared to watching a movie, making a pizza in a wood-fired oven is like seeing a live play, as you are part of the production. While pizza fans can go to restaurants to experience these unique pies, they can also create their own wood-fired pies at home with specialty ovens.
Professional chefs don’t have a lot of time when it comes to slicing pizza, so they’ll use tools like the premier pizza cutter from BruArcher, which slices and dices in no time.
Now that you know the best tools of the trade, it’s time to fire up the oven and make the pizza. Do comment below and share your experience. Don’t forget to share this post with your friends and on social media.
Various other tools used