Here are a few things you’ll want to have on hand if you’re getting into making pizza from scratch.
A small digital scale that measures down to 0.01 grams. This one is especially useful for cold fermentation pizza, where tiny amounts of yeast actually matter.
A normal digital scale for everything else.
A pizza or bread cutter and scraper.
A pizza steel or pizza stone, whichever you prefer.
Optional: a stand mixer. I’ve actually ditched mine and knead most of my dough by hand these days.
A pizza peel, because nobody wants to burn their fingers reaching into a hot oven.
Optional: a laser temperature gun. Totally unnecessary, but a genuinely fun toy to have, and it lets you check exactly how hot your steel is before launching a pizza.
Measuring spoons and measuring cups.
A large airtight container for bulk fermentation.
Semolina, which I dust on the pizza peel so the dough doesn’t stick. A small amount goes a long way here.
And of course, if you happen to have a wood-fired oven, that goes without saying. An alternative are OONI or Gozney pizza oven that range from 500-1200$ CAD.