Ooni Karu 12

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.

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.

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.

The size made for the Karu 12 and Karu 2. If the oven lives outdoors, this noticeably extends the life of the stainless steel and the ignition.

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.

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.