The Best Homemade Pizza

We have everything you need to make delicious homemade pizza.

Just saying the word “pizza” brings me back to my grandmother’s kitchen. I can smell the sauce bubbling on the stovetop, and I remember exactly how loved I felt as she leaned over my shoulder and taught me how to sprinkle mozzarella on top of the pizzas. My first slice of Chicago deep-dish pizza stands out sharply in my memory, too. Inspired by those memories, I've been making a lot of pizza at home. Here’s all the kitchen equipment I use to achieve the best homemade pizza. To start, our favorite grater has big, sharp teeth that make shredding cheese a breeze—and it’s flat, so it’s easy to store. Our top-rated pizza cutter has a thin, sharp, tall blade that rolls right through loaded toppings and crisp crusts. For the foreseeable future I’ll be making memories (and pizza) at home with my wife. I hope you will be creating—or reflecting on—your own pizza memories, too. —Carolyn Grillo, Associate Editor, Reviews

Just 30 minutes after you plug in the Pizzaiolo, you can be sitting down to homemade pizza that rivals the pizzas served at top thin-crust and Neapolitan pizza joints. Heating coils below the baking stone blast the bottom of the dough with heat, while upper coils cook the toppings and outer edges of the crust. Thin-crust and Neapolitan pizzas cook in just 2 to 4 minutes, which means that their crusts remain impressively tender but still chewy. The downsides are its hefty size and weight, its high cost, and the fact that you’re limited to pizzas 11 inches or smaller in diameter.  More on this test

Our former favorite stone just keeps on performing. Pizza and bread came out deeply golden brown and crisp, light and dark turkey meat cooked evenly, and the raised feet built into the underside of this stone make it easy to grab and maneuver. Tough and durable, it has held up well in the rough-and-tumble world of the test kitchen for nearly a decade. One very minor quibble: A few testers complained that the feet sometimes sit a little unevenly on the oven rack.   More on this test

Fitted with an innovative cloth conveyor belt, this peel excelled at unloading raw dough without misshaping it and was surprisingly effective when it came to removing the finished breads and pizzas as well. Because it’s on the thick side, though, it wasn’t great at rotating half-baked food, and it takes a little practice to set it up and to learn how to use it comfortably. While we didn’t notice a performance difference in the new wood used to make the peel, we did appreciate its new polymer coating, which guards against moisture in case you wash your peel (or get a lot of sauce on it) often.  More on this test

The deeply beveled edge of this scraper cut through pizza and bread dough quickly and scraped the work surface effectively. The textured polypropylene handle was easy to hold on to, even with greasy or floury hands, and was thinner than other scrapers’ handles, helping us hold it flat to the work surface for easier, more effective scooping and scraping.  More on this test

This knife was “superadept”; its sharp, flexible blade nimbly hugged curves, so we could surgically remove peels or cores without plunging too deeply. It was the lightest knife we tested, with a slim handle that a few testers found insubstantial but most praised for its ability to disappear in your palm and become an extension of your hand: “There’s no disconnect between my brain and the blade.”  More on this test

This easy-to-store, flat grater made shredding a breeze, thanks to big, sharp holes; a large surface for better efficiency; and a solid, rigid frame that enabled continuous grating (rather than short bursts). It fit over medium and large bowls, or test­ers could hold the grater at any suitable angle; grippy rubber feet stuck securely to the work surface. Since most recipes call for coarse shreds—and we have a rasp-style grater for fine grating—we don’t mind that it grates only in one size.  More on this test

Everything we did with this ladle felt easy and controlled, from scooping chunky stew out of a small saucepan to reaching into a tall stockpot to collect broth. The 45-degree angle of the offset handle put our arms and wrists at a natural angle, giving us full control. The slightly shallow bowl worked well for scraping the bottom of a pot, though it was less convenient for collecting and retaining springy noodles than a deeper bowl would be.  More on this test

This ultraclingy wrap was the thickest in the lineup, making it strong, resilient, and nearly impossible to rip or puncture. At an unusual 15 inches wide, it was the only consumer-grade product that could cover our large cutting board with a single sheet, though it was great for smaller jobs as well. And we liked its durable dispenser, which came with both a serrated blade and a slide cutter. While the blade worked just fine, the slide cutter was a revelation: It takes just a second to attach and makes it a breeze to produce smooth, perfectly sized sheets.  More on this test

Although the grid pattern on this rack is slightly larger than on the other two models, it’s reinforced with an extra support bar that runs perpendicular to the three main bars. It had a touch more wiggle room in the baking sheets, but it kept pace with the other racks during recipe and durability testing.   More on this test

Our winning spoons had a simple design that allowed for a continuous, bump-free sweep, with a ball-chain connector (similar to what military dog tags hang on) that was easy to open and close. This set's metal construction felt remarkably sturdy, and ingredients didn't cling to the stainless steel. And while the 1-tablespoon measure did not fit into all spice jars, it was a minor inconvenience for an otherwise easy-to-use set.  More on this test