Ooni makes stone baking ovens and spiral mixers for people who take pizza seriously.

The ovens reach around 500 °C, roughly double what a domestic oven manages. That heat is the whole point. It is what puffs a Neapolitan cornicione, blisters the crust and turns out a stone baked pizza in about 60 seconds. Most models are ready to cook in 25 minutes or less, and the range spans wood, charcoal, gas and electric.

The ovens are not single-use either. The same heat sears steak, bakes bread, roasts vegetables and finishes tray dishes.

For bread and dough makers, the Halo spiral mixers bring commercial kneading technique into a domestic footprint. Spiral mixing develops gluten evenly without overworking the dough, which is why bakeries have used it for decades. A full range of peels, stones, thermometers and cleaning tools completes the setup.

Ooni launched the world’s first portable pizza oven in 2012 and created the category. Over three million ovens have sold since.

Total Food Equipment stocks Ooni in New Zealand. Talk to your local TFE for recommendations.