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Included In Your Kit

KEY:  GOOD ★★★  FAIR ★★  POOR ★

Making your own pizza can be a fun (and frugal) activity. But without the local pizza joint’s specialized equipment and experience, you could find yourself with stuck­-on dough and soggy crust. Our perfect pizza kit gives you the tools and recipes you need to make a top­-notch pie in your own kitchen.

Old Stone Oven Baking Stone

Winner - Highly Recommended
DURABILITY ★★★
EASE OF USE ★★½
PERFORMANCE ★★★
Published in Cook's Illustrated Magazine November 2016 We baked pizzas and calzones on five stones, evaluating performance and design. Stones that produced crisp, golden­-brown crusts rated highest. Stones lost points if their weight, size, or shape made them harder to use.
SIZE 14.5" x 16.5" MATERIAL Cordierite WEIGHT 10.3 lbs THICKNESS 0.5"

Exo Super Peel

Winner - Highly Recommended
Published in Cook's Illustrated Magazine March 2005 We tested several peels, both metal and wood. We defined the dimensions necessary to accommodate free­form bread loaves and spacious enough to handle any pizza, as well as the ideal handle length. We tested each peel’s effectiveness at transferring pizza and bread into and out of the oven.
DIMENSIONS 24" x 14" x 0.5" WEIGHT 2.5 lbs

OXO 4" Pizza Wheel

Winner - Highly Recommended
CLEANUP ★★★
COMFORT ★★★
CUTTING ★★★
Published in Cook's Illustrated Magazine June 2014 We evaluated 15 pizza cutters, including various styles. Cutters faced a progressively more challenging set of pizza­-cutting tasks, moving from thin­-crust cheese pizza to Sicilian pizza, Chicago ­style deep­ dish pizza, and pizzas with a combination of heavy, wet toppings. We also compared cutters on comfort and ease of cleanup.
STYLE HANDLED WHEEL DIMENSIONS 9.4" x 4.1" x 0.6" WEIGHT 12 OZ
CLEAN DISHWASHER SAFE

Pizza Recipe Bundle

These 10 recipes have been specifically selected to help you get the most out of your Perfect Pizza Kit.

Pizza Tips & Tricks

How to Clean a Stoneware Pizza Stone

Pizza stones are porous and become seasoned with use. Unfinished stoneware is very absorbent, so grease and oily ingredients that soak into the stone during baking actually minimize the chance of dough sticking to the stone later on. Because of this natural absorbency, stones should never be cleaned with soap of any kind.

Use a hard plastic spatula to loosen burned on material, and then scrub off the remaining bits with a clean, non-soapy nylon sponge and hot water. A well-seasoned stone will acquire stains, but they don't affect performance.


An Even Easier Way to Stretch Pizza Dough

Pizza Kit

Refrigerating balls of pizza dough for 4 to 24 hours makes stretching much easier.

Our Thin-Crust Pizza recipe makes the task easier (and delivers more flavor, too) by calling for proofing the dough in the refrigerator for three days before shaping it into balls and then stretching, topping, and baking it. This longer proofing relaxes the gluten network, which makes it easier to stretch. But we’ve recently found a way to make the stretching process even easier for any cold-fermented pizza dough: Shape the proofed dough into balls and then return it to the fridge for 4 to 24 hours before stretching it. This allows natural enzymes in flour to continue to break down the gluten, helping it return to its relaxed state.

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