Accessories that matter

The holes let flour fall through, so the pizza slides off the peel instead of sticking to it. If one thing saves your first evening, it is this.

The same perforated peel, sized for pizzas of fourteen inches and up. The holes let flour fall through so the pizza slides off instead of sticking.

A 14 inch perforated peel with a soft rubber grip. The holes let flour fall through, so the pizza slides off instead of sticking.

A small round peel for turning the pizza inside the oven without taking it out. From sixteen inches up, this is the difference between an even bake and a burnt back edge.

A wheel cuts through a thin base without dragging the toppings along with it, which a knife does. Small thing, noticeable on the first pizza you cut.

Ooni’s smooth aluminium peel, without holes. It does the same job as the perforated one, except that loose flour stays on the blade instead of falling through.

The same perforated peel with a soft grip, in the size for 12 inch ovens. For larger pizzas the 14 inch is the better choice.

A small peel on a long handle for turning the pizza inside the oven without taking it out. Redundant on a Witt with a rotating stone; on a fixed stone of sixteen inches or more, it is how you avoid a burnt back edge.

Bamboo rather than metal, so dough sticks to it less and you can serve and cut the pizza on it afterwards. Slower to launch with than a metal peel.

The same bamboo peel in the size for larger ovens. Doubles as a serving board, which a metal peel does not.

A curved blade you rock through the pizza in one motion. Faster than a wheel on a heavily topped pizza, and it shifts the toppings less.

A 35.5 centimetre curved blade that halves a pizza in one rocking motion. Stainless steel with a black handle, and dishwasher safe.

Stackable boxes for proving dough and scooping the ball straight out. Handy, but a sealed plastic tub from the kitchen does the same job.

Dough works on ratios, and measuring cups do not get you there. Two platforms, so flour and water are weighed separately without arithmetic.

A rectangular pan for pizza with a thick, airy base and crust into the corners. A different pizza from Neapolitan, so an addition rather than an upgrade.

A lid for the dough trays, so the balls do not dry out in the fridge. Only useful if you already have the trays.

A 750 watt spiral mixer with a seven litre bowl and a digital timer, built for pizza dough rather than cake batter. A purchase in its own right, not something you add to the oven order.

A rectangular cast iron pan for meat, fish and vegetables in the pizza oven. With a removable handle and a trivet, so it goes from oven to table.

Reads the temperature of the stone in a second, which is the temperature that decides a pizza. The Connect hub included with the Koda 2 Max, Koda 2 Pro and Karu 2 Pro measures air and meat core temperature, not the stone, so it is not a substitute.

Not in the box with a Dutch Koda. Without it the oven will not connect to the bottle, so budget for it up front.

Cozze ships its gas ovens without a hose or regulator. This is the set the brand itself sells for the Netherlands, with a gauge showing how much is left in the bottle.

Reads the temperature of the stone without touching it: point and pull the trigger. That is the temperature that decides whether the base is done, not what the oven itself reports.

Turns any Karu into a gas oven. Most useful if you want to bake quickly midweek and save the wood fire for the weekend.

Twenty kilos in one sack, and the reason it pays to read the price per kilo rather than the figure on the box.

The burner that turns the Karu 2 Pro into a gas oven. The smaller Karu burner does not fit this one, so this is the only choice if you want to run the Pro on gas too.

Kiln-dried oak cut to the size an Ooni takes. Convenient to start with, though wood works out cheaper by the sack from a timber merchant.

The same pieces as the twenty-kilo box, in the size you buy to find out whether you actually enjoy burning wood.

Five kilos of oak with firelighters in the box, which helps on the evening you discover you have none.

7 sizes, one per oven model

Which Ooni cover you need depends on your oven. This page lists the right cover for each model, with today’s price. For the Koda 2, the Karu 2 Pro and the Volt 2 we have not yet found a cover that demonstrably fits; check the size with the shop.

The cover Witt makes for the Etna Rotante and the Etna Rotante Control. If the oven lives outdoors, it keeps rain, dust and sun off the steel.

A spare replacement stone for the Karu 12 and the Karu 2. Only needed if the stone in your oven has cracked; discolouring comes with use and is no reason to replace it.

A wooden brush with a scraper for getting flour and baked-on residue off the stone. Only for an oven that has cooled down.

The outside of an oven running at 500 degrees is not something to handle with a tea towel. These are made for the size and the heat of a pizza oven.

A stainless steel table at working height, so the oven is not on the garden furniture and you have room to top a pizza. Not a necessity, but the difference between cramped and calm.

The same working height as the fixed table, but it folds away. The choice if the oven does not live outdoors all year.