Resource Guide: Favorite Canned Tomatoes, Mozzarella, Pan Pizza Pans & More
Below you will find all of my favorite pizza-making gear from pans to storage vessels to ovens to ingredients. Many of these items are featured in the posts in these archives as well as in my New York Times bestselling cookbook, Pizza Night.
Equipment
Digital Scale
Baking Steel
The Pro (very heavy, very good)
Peels
Turning Peel (for outdoor ovens)
Pan Pizza Pans
Lloyd Pan Pizza Pans
Grandma Pan (for both Sicilian- and Grandma-style pizzas)
Other
Portable/Outdoor Ovens
I have experience with the three ovens listed below, and I have reviewed them all here on Pizza Every Friday. Find links to both the ovens and reviews below.
Breville Pizzaiolo (If you are in the market for an indoor countertop oven, I’d suggest looking into the Ooni Volt, which I’ve heard great things about.)
Dough Storage Containers
Two Quart Vessels (for Detroit and grandma dough balls)
4-Quart Lidded Vessels: (for storing full batches of dough and Sicilian-pizza dough)
Kevjes (for individual Neapolitan or thin-crust dough balls 250 grams each)
DoughMate (for room temperature proofing)
Food
Tomatoes:
Stanislaus Alta Cucina (very expensive online, best to find at a local restaurant supply shop)
Mozzarella
Calabro low-moisture, whole milk mozzarella (I find it at Whole Foods)
Hot Honey
Giardiniera
Pepperoni
Ezzo (hard to find in retail shops)
Yeast
Flour
King Arthur Baking bread and all-purpose flour
Cairnspring Mills (freshly milled, stone milled)
00 Flour: These are not 00 Flours, but they behave similarly and I LOVE them: Petra 5063 (especially great for outdoor pizza oven, supports 70% hydration) and Petra 0102 (great for indoor and outdoor oven, supports 80% hydration)
Gluten-Free Flour
King Arthur Baking Gluten-Free Pizza Flour (gluten-free thin-crust recipe here)
Love pizza and salad? Find recipes, tips, and tricks in Pizza Night 🍕🍕🥗🥗
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I started making bread in January because of something my brother-in-law asked for. By the time Lent came around, I decided that during Lent I would only eat bread that I made myself. Lent is long over, and I have still not purchased bread. I think I'm actually in a "depth year" without planning or realizing it. As I continue to make bread each week, I can see that I am definitely getting better at it. My favorites are Ciabatta, and your "Peasant Bread", My first attempt at Pizza dough was an epic fail, but I will try again. I'll see how long I can keep it up!
This pizza resource roundup is wildly helpful—and Ali, I'm totally blown away that you mentioned my Depth Year project (and Erin's fabulous Quaintrelle!) in your newsletter. I'm very touched to learn that it made an impression!
Most importantly, I loved that you highlighted *both* the joys and challenges of depth. If I'd tried to tackle a Depth Year challenge (pizza-themed or otherwise) a year ago, it would've failed spectacularly...and would've made me feel bad about myself. 😅 There's a season for everything—and depth can be sampled in smaller ways and time frames, too. I loved hearing about your ukulele lessons!