Reddit mentions of EXO Non-Stick Super Peel Pro Composite!

Okay, here we go...

Mandatory items:

• Food processor or stand mixer
  
  
• Baking scale that measures in grams and ounces
  
  
• Baking stone ^1
  
  
• Wood pizza peel ^2
  
  
• Aluminum pizza peel
  
  Notes:
  
  ^1 Most people will swear by a baking steel instead of a ceramic stone. If your budget allows it, a 1/4" thick steel is much better than a stone.
  
  ^2 I linked to a fancy one, but it really makes dismounting your raw pizza onto your hot stone/steel an easy task. There are cheaper wood peels that don't have the canvas conveyor.
  
  Recipes:
  
  For the dough, my favorite is Kenji's. I follow it to the T, weighing out each item in grams, and it's perfect. Honestly, I've only tried two other dough recipes, and the differences between all of them are minor, but Kenji's is the lightest and crispiest, but not too crispy.
  
  For the sauce, I've only tried a couple, but I love u/dopnyc's sauce. I tweak it a little. I use canned whole san marzanos, but only the tomatoes, I omit the juice they're in and the water in the recipe. I blend the whole tomatoes and then add all of the other ingredients. This makes enough for about four 12" pizzas. It will freeze well.
  
  For the cheese, the most important thing is you need whole milk, low-moisture mozz. Avoid pre-shredded anything, the added cellulose prevents proper melting. Avoid skim/part skim, and avoid fresh mozz (the stuff in water). It's kind of hard to find, but at my local grocery store, Kraft sells string cheese called Creamy that works great. It's delicious. However, it doesn't shred well, so I have to freeze it for about 15 min before grating. Now, I'm not saying that string cheese is the best option, it's just my only option at my local store. There are better options sold in a brick. Again, whole milk, low-moisture is the key.
  
  Toppings:
  
  Try to find a log of pepperoni and slice them off yourself. This will usually yield the coveted pepperoni cups once baked, each with their own personal portion of delicious pepperoni grease.
  
  I like Kenji's itallian pizza sausage recipe. It's very flavorful. You can make this with a food processor instead of a meat grinder/stand mixer.
  
  I gotta go for now, but let me know if you're still interested, I can write up some more on technique for dough balling and stretching and baking.

Absolutely, you need to heat a pizza steel (the 1/4 inch "baking steel" style, not a pizza pan) for at least 30 minutes. I like to go to 550F but 500 should be minimum. A pizza stone, on the other hand, takes 45 minutes to an hour to heat up to the right temp.

You need to have the pizza directly on the stone or steel for it to help your pizza quality out. You can use a pizza peel with a little practice--this style with a canvas belt works great for beginners. Or, you can use parchment paper, but make sure to take the parchment off from underneath the crust as soon as it is easy to slide out. Just a few minutes into cooking.

Get pizza peel with conveyor belt, build pizza on belt and easily slide it in to oven.

https://www.amazon.com/EXO-Non-Stick-Super-Peel-Composite/dp/B00CLS8LLE/ref=asc_df_B00CLS8LLE/?tag=hyprod-20&linkCode=df0&hvadid=193129986239&hvpos=1o1&hvnetw=g&hvrand=3894195540959087619&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9021455&hvtargid=pla-309035916144&psc=1

Nice cutting board $100

Food mill $50

Cream whipper $30

Grill pan $33

Peel $60

Kitchenaid meat grinder/sausage stuffer $60

Culinary torch $20