Greg’s
Gear Room.

A steel baking surface that stores heat and transfers it into the bottom of your pizza.

Why I use it

I use Baking Steel for home-oven pizza. The Original is the smaller and lighter of the two steels in my setup.

Who it’s for

Home bakers who want to move from a tray to baking directly on a preheated surface.

Measure your oven and check its rack load limit. Start with one steel and follow the preheating and care instructions.

Use code GREGSPIZZA for the advertised 10% discount. Check the final price and offer terms at checkout.

A larger, thicker steel with more mass to store heat between pizzas.

Why I use it

The Pro is my other Baking Steel. It gives me a larger square surface for my home-oven setup.

Who it’s for

Bakers making pizza regularly who have the oven space and rack capacity for a heavier steel.

You do not need the Original and Pro together. The Pro weighs 27 lb; check fit and rack capacity before buying.

Use code GREGSPIZZA for the advertised 10% discount. Check the final price and offer terms at checkout.

A spiral mixer kneads dough with a spiral hook and rotating bowl.

Why I use it

I use a Sunmix for pizza and bagel dough. It takes over the mixing work when I am making batches regularly.

Who it’s for

Frequent bakers whose batch sizes justify a dedicated dough mixer.

Choose by minimum and maximum dough capacity, not bowl volume alone. Stiff bagel dough may have different capacity limits. The link shows the range, rather than claiming an exact match to my model.

Official manufacturer link · No affiliate commission from this link.

A dedicated outdoor pizza oven provides a hot baking floor and overhead heat in a compact cooking space.

Why it’s here

Gozney is part of my own equipment setup. I own an original Dome and have two Dome XL (Gen 2) ovens for my planned trailer.

Who it’s for

Bakers who want a dedicated outdoor setup and have a suitable space for it.

The link is for the current Dome XL (Gen 2), not my original Dome. My trailer equipment choice is not a hands-on review of the XL. Check space, fuel and installation requirements.

Official manufacturer link · No affiliate commission from this link.

A peel moves a stretched, topped pizza onto the baking surface and brings the finished pizza out.

Why I use it

My peel gets used when I fire up the oven: it is how I launch and pull my pizzas.

Who it’s for

Anyone baking pizza directly on a steel, stone or outdoor oven floor.

Match the blade to your pizza size and the oven opening. Allow enough handle length to work comfortably away from the heat.

The Sur La Table peel in my picks is a comparable option, not a claim that it is my exact peel.

A rolling blade cuts pizza into slices. A suitable knife can also do the job.

Why I use it

My pizza wheel is the drawer tool I reach for after a bake.

Who it’s for

Anyone who prefers the speed and feel of a wheel when portioning pizza.

Cut on a suitable board, not inside a coated pan or directly on your steel. Choose a sturdy wheel with a comfortable grip.

My picks include an OXO SteeL Pizza Wheel as a comparable option. It is not identified as my own exact model.

The pan holds the dough in shape and affects how the base and edges bake.

Why it’s here

Straight sides suit a Detroit-style pizza; a shallower rectangular pan suits a different dough depth. Pan dimensions matter as much as the name of the style.

Who it’s for

Pan-pizza bakers choosing a first pan or adding a second shape.

Useful formats to compare: 8 × 10 in Detroit, 12 × 16 in rectangular and 12 in round. Scale dough to the pan area. Check the maker’s temperature limit and care instructions.

Official LloydPans links · These are shopping options, not verified matches to Greg’s own pans. No affiliate commission from these links.

A scale measures flour, water and dough portions by weight. A second fine-resolution scale can help with tiny yeast quantities.

Why it’s here

Weighing ingredients makes a batch easier to repeat and lets you portion dough consistently.

Who it’s for

Every pizza or bagel baker. A basic gram scale is the first purchase; a precision scale is a later upgrade if your recipe needs it.

Check capacity with your mixing bowl included, tare function, display visibility and resolution. A reading of 1 g is not fine enough for a recipe calling for 0.2 g of yeast.

GRAVITAS is a manufacturer option, not Greg’s confirmed scale model. Check the current product specifications before choosing.

An infrared thermometer reads the surface it is pointed at, such as an oven’s stone baking floor.

Why it’s here

It helps you check the baking surface instead of relying only on an oven’s air-temperature display.

Who it’s for

Outdoor-oven bakers especially, and home bakers comparing suitable baking-surface temperatures.

Infrared does not measure inside dough. Shiny bare metal can give misleading readings; follow the thermometer’s guidance for the surface you are measuring.

Buying guidance · Greg’s exact infrared model is not specified here.

A probe thermometer measures temperature where its tip is inserted. It serves a different purpose from an infrared thermometer.

Why it’s here

Measuring mixing water and finished dough can help you understand why fermentation behaves differently from one day to the next.

Who it’s for

Bakers who want more control over dough temperature and a useful thermometer for the rest of the kitchen.

Use the probe within its rated range. An instant-read probe is not meant to stay inside a hot oven unless the manufacturer expressly allows it.

Thermapen ONE is a product option, not a claim of Greg’s ownership or personal testing.

Covered containers hold dough during fermentation and help keep its surface from drying out.

Why it’s here

Enough headroom, a good fit in the refrigerator and a lid make dough handling more predictable.

Who it’s for

Anyone making dough ahead of the bake. Individual boxes are optional; a suitable covered food container can be enough.

Leave room for expansion and use food-safe containers. Measure fridge shelf space before buying a full set.

Buying guidance · The linked container is an option, not Greg’s verified container model.

A bench scraper divides dough and helps lift sticky pieces from a work surface.

Why it’s here

It is a useful companion to a scale when dividing a batch into pizza balls or bagel portions.

Who it’s for

Bakers who regularly portion dough by hand.

Use a scraper material suited to your worktop. Avoid scraping coated pans with a sharp metal edge.

Kitchen storefront link · Choose by the tool you need; no exact scraper model is attributed to Greg.

A roomy pot holds the boiling bath. A spider or slotted skimmer helps lower, turn and lift the bagels.

Why it’s here

Enough space to work without crowding makes the boiling step easier to handle.

Who it’s for

Anyone following a boiled-bagel recipe.

Allow headroom for bubbling and displacement. Pick a heat-safe skimmer that supports the bagel and follow your recipe’s bath and timing instructions.

Kitchen storefront link · General equipment guidance, not a specific pot or skimmer from Greg’s kitchen.

A baking tray carries bagels through the oven. A rack lets air reach underneath after baking.

Why it’s here

Cooling off the hot pan gives steam a way to escape instead of collecting beneath the crust.

Who it’s for

Bagel bakers and pan-pizza bakers who want a place to cool or briefly rest a bake.

Check oven fit and the liner’s heat rating. A cooling rack is not automatically oven-safe; read its specifications.

Kitchen storefront link · General guidance; the linked shop is not an exact-model match.

A smaller peel helps turn pizza so different sides face the strongest heat.

Why it’s here

It gives you more control when one side of an outdoor oven cooks faster than the other.

Who it’s for

Outdoor-oven bakers who regularly turn pizza while it bakes.

Check blade size and handle length against your oven. It supplements a launch peel; it is not the same purchase.

Official manufacturer link · Product options, not Greg’s verified turning-peel model. No affiliate commission from this link.