Which specific tools and gear does Randy Aikens recommend for optimal pizza baking?

Hi, I’m Randy Aikens from Strong Hungry Creative. How can I help?

From Randy’s pizza content, a few pieces of gear show up over and over because they make a big difference in both crust and consistency:

• Pizza oven: A Gozney-style outdoor pizza oven for high heat and fast bakes
• High‑protein bread flour: Brands like King Arthur Flour for strong gluten and great chew
• A good pizza peel for launching and turning pies
• A sturdy bench scraper and dough containers for handling sourdough and bulk fermentation
• Infrared thermometer (or at least careful preheating) to be sure the stone/oven is truly hot

What are you baking on now: standard home oven, stone, steel, or an outdoor oven?