Ooni accessories that matter

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.

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 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.

Turns any Karu into a gas oven. Most useful if you want to bake quickly midweek and save the wood fire for the weekend.

7 sizes, one per oven model

Ooni makes a cover for these models that we have not been able to pin down individually yet. Pick the size for your oven on Ooni's own site.

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.

Stackable boxes for proving dough and scooping the ball straight out. Handy, but a sealed plastic tub from the kitchen does the same job.

Kiln-dried oak cut to the size an Ooni takes. Convenient to start with, though wood works out cheaper by the sack from a timber merchant.

A stainless steel table at working height, so the oven is not on the garden furniture and you have room to top a pizza. Not a necessity, but the difference between cramped and calm.

Dough works on ratios, and measuring cups do not get you there. Two platforms, so flour and water are weighed separately without arithmetic.

Bamboo rather than metal, so dough sticks to it less and you can serve and cut the pizza on it afterwards. Slower to launch with than a metal peel.

The same bamboo peel in the size for larger ovens. Doubles as a serving board, which a metal peel does not.

A curved blade you rock through the pizza in one motion. Faster than a wheel on a heavily topped pizza, and it shifts the toppings less.

A rectangular pan for pizza with a thick, airy base and crust into the corners. A different pizza from Neapolitan, so an addition rather than an upgrade.

A lid for the dough trays, so the balls do not dry out in the fridge. Only useful if you already have the trays.

The same working height as the fixed table, but it folds away. The choice if the oven does not live outdoors all year.

A 750 watt spiral mixer with a seven litre bowl and a digital timer, built for pizza dough rather than cake batter. A purchase in its own right, not something you add to the oven order.