Gozney Dome Gen 2

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.

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.

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.

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.

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.

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

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.