Ooni Koda 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.

The size made for the Koda 12. 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.

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.