Oven I’ve been using an item called a Baking Steel the last month. I’ve really been going down the rabbit hole on NY style and Sicilian style pizza doughs and have the process pretty much dialed in for the dough and sauce. I haven’t bought an actual pizza oven but not sure I will. The baking steel has been amazing at getting that crispy charred crust. It’s basically a big sheet of half inch steel that you put the pizza on to cook. Set your home oven at 550 and it produces some great pizza. It’s hands down significantly better than any pizza stone I’ve used in the past, and produced pretty much just like the run of the mill pizza ovens that my friends have.