There are several tools needed to cook with a clay oven. Lets get straight to it.
These funny spade looking things are for transporting your yummy pizzas in and out of a hot oven. You would do with just one paddle but I made two (also the handles really don’t need to be that long – half the length is fine). The larger one is for making the pizza on and putting uncooked pizzas into the oven. The smaller one is for taking the cooked pizzas out, while people can keep making another pizza on the larger one. It is important to put the rolled pizza base onto the well floured large pizza paddle before toppings go on the pizza base. Otherwise the topping loadded pizzas are too hard to transport onto the paddle without ruining the beautifully topped pizza.
You should really try to see if you can make these yourself with some stainless steel or aluminium sheet metal. The prices I’ve seen for these in the shops are daylight robbery in my opinion…
My garden hoe is dual purpose. I also use it to poke firewood in the clay oven, and emptying the oven of ember and ash. It is important to soak the hoe in a bucket of water while it’s not being used as a firewood poker to stop the wooden handle charring.
A mop is required for wiping the oven floor clean so bakings can be done straight on the oven floor. This mop serves this single purpose only and I do not use it other cleaning purpose. Soak the mop in a bucket of water before using it in the oven. Make sure you get a mop that does not have any plastic bits.
Bucket (metal is the best option)
For soaking your hoe and mop.
Metal bristle brush
This is a good thing to have but not absolutely necessary. It’s useful when pizza topping accidentally fly off the pizza base while being shoved into the oven. In the case of such an accident, use the metal brush to push the unfortunate pizza toppings into the ember and brush the oven floor clean.
As you can see, I bought a metal bristle brush and attached it to a stick using some backyard engineering – It really doesn’t need to be fancy!
A good thing to have to save numerous loafs of brunt bread. One of the best 7 dollars I’ve invested! They say you can judge the temperature of the oven by feeling with your fist (sounds more insane than it really is), but trust me, once the temperature drops to around 250 C, a fist becomes VERY INSENSITIVE for telling how hot a oven is – and 250 C can still really burn your bread! (One day I’ll get around to tell you more about the lessons I learnt.)