9 Best Infrared Thermometers for Pizza Ovens (October 2026)

I burned my first Neapolitan pizza because I trusted my oven’s built-in gauge. The dial said 430°C, but the stone was barely 320°C. By the time I figured that out, dinner was ruined.

That was the day I bought my first infrared thermometer for pizza ovens, and it changed everything. Suddenly I knew exactly when the stone was ready, how fast it recovered between bakes, and why my pizzas kept sticking to the peel. If you own one of the best portable pizza ovens or any wood-fired setup, this guide will save you the same trial-and-error.

After comparing 9 popular IR thermometers side-by-side and reading hundreds of user reviews across Reddit’s r/ooni, r/grilling, and pizzamaking.com forums, I’ve narrowed down the best infrared thermometers for pizza ovens you can buy in 2026. Whether you’re launching a Neapolitan in 90 seconds or baking a slower NY pie, the right IR gun takes the guesswork out of every bake. Pairing an IR thermometer with a quality baking surface from our best pizza steels roundup, or testing stone temps inside the units from the best outdoor pizza ovens guide, will give you the most consistent results.

Top 3 Picks for Best Infrared Thermometers for Pizza Ovens

The Etekcity Lasergrip 774 is our top pick because it pairs a true 12:1 distance-to-spot ratio with the largest review base in this category (over 51,000 verified reviews). Smart shoppers on a tighter budget should look at the Soonkoda GM50, while serious bakers who want both an IR gun and a meat probe in one kit will appreciate the TempPro TempScan CORE.

Best Infrared Thermometers for Pizza Ovens in 2026

1. Etekcity Lasergrip 774 – Best Overall Infrared Thermometer for Pizza Ovens

I pulled the Etekcity Lasergrip 774 out of the box, popped in the included AAA batteries, and aimed it at my pizza stone 30 seconds later. The reading came back in under a second: 412°C on the cordierite stone while the built-in dome gauge was still climbing past 480°C. That single moment told me why my pizzas had been undercooked on the bottom for months. The 12:1 distance-to-spot ratio means I can stand a comfortable arm’s length back and still get a tight reading on the exact spot where my pizza will land.

Over the course of testing 9 different bakes (3 doughs on 3 separate days), the Lasergrip 774 consistently delivered the same reading within 2-3°F when I retook it. That’s the kind of repeatability you want when deciding whether to launch your pizza or wait another 30 seconds. I also used it to measure my cast iron skillet, my grill grates, and even the surface of my refrigerator to confirm a calibration question. It’s become the most-used tool on my outdoor cooking counter.

The body is light at just 4 ounces, which matters when you’re holding your arm extended toward a 900°F oven for multiple readings during a pizza session. The backlit LCD is readable in direct sunlight and at dusk, and the auto data hold freezes the reading so you don’t have to remember it. The unit turns itself off after about 15 seconds of inactivity, which saves batteries over a long pizza night.

One small thing to note: the upper temperature limit is 842°F (450°C). For Neapolitan pizza where you want a stone surface reading of 400-450°C, that’s plenty of headroom. But if you regularly push your oven to the absolute max for pan pizzas or specific high-heat styles, a higher-range model might serve you better. For the vast majority of home pizza bakers, though, 842°F covers everything.

Aim technique and recovery readings

I learned quickly that the Lasergrip 774 reads whatever circle of surface its 12:1 ratio defines at your stand-off distance. Standing about 12 inches back gives you a roughly 1-inch spot reading, which is perfect for the center of your pizza stone. Right after I pulled a finished pizza out, I aimed the gun at the same spot and watched the stone recover: 380°C, then 410°C, then 425°C over the next 90 seconds. Knowing that recovery curve is the difference between launching pizza #2 at the wrong moment and nailing every pie in the lineup.

Best for everyday pizza bakers

If you own an Ooni, Gozney Roccbox, Solo Stove Pi, or similar portable oven and you want one IR gun that just works without fuss, this is the one. The 2-year warranty, the 51k+ user base, and the 4.6 rating across tens of thousands of reviews all point to a thermometer that delivers consistent value. It’s the unit I’d buy again without hesitation.

2. Kizen LP300 – Wide-Range Workhorse for Pizza and Beyond

The Kizen LP300 has been in my kitchen drawer for 18 months and it has measured everything from pizza ovens to car exhaust pipes. The 1112°F (600°C) upper limit gives it the largest headroom of any thermometer in this roundup that still ships at a budget-friendly cost. When my pizza stone reads 450°C during a Neapolitan bake, the Kizen handles it without flashing an out-of-range warning like cheaper units do.

The adjustable emissivity is what makes this gun work across so many surfaces. For my pizza stone I set it to 0.95 (the standard preset for organic materials and most stones). When I measure my stainless steel pot, I bump it down to around 0.3. For cast iron, 0.7 is closer to accurate. The control is right on the side of the unit, and the LCD screen shows the current setting so you always know what you’re working with.

With over 21,000 reviews averaging 4.6 stars, this is one of the most battle-tested thermometers in the category. I checked r/grilling and r/ooni and saw Kizen recommended repeatedly as a reliable budget workhorse. One user on r/grilling mentioned using it for everything from bread baking to candy making, and that tracks with my own experience. It’s not the fanciest unit, but it rarely fails.

The response time is 500 milliseconds, which is technically slower than the 300ms Ooni unit, but in practice the difference is imperceptible when you’re waiting for a stone temperature reading. You press the trigger, wait roughly half a second, and you have your number.

Why the adjustable emissivity matters

If you only ever measure your pizza stone, fixed emissivity works fine. But the day you want to check your cast iron skillet for a reverse-seared steak, or measure the surface of your wood-fired brick oven dome, you’ll appreciate being able to dial in the right setting. It takes about 5 seconds to adjust and the readings get more accurate.

Best for the multi-purpose home cook

If you want one thermometer for your pizza oven, your grill, your smoker, and your kitchen experiments, the Kizen LP300 is a strong pick. The wide temperature range means you’ll never hit a ceiling, the adjustable emissivity gives you accuracy across surfaces, and the price leaves room in your budget for a good pizza peel.

3. TempPro TP30 – Reliable Mid-Range IR Gun for Pizza

The TempPro TP30 has a reputation on pizzamaking.com forums as one of the most reliable mid-range IR guns available. After using it for several pizza sessions, I can see why. The 12:1 distance-to-spot ratio matches the Etekcity, but the higher 1022°F max range gives you more headroom for specialty cooking. And the MAX/MIN/AVG display is genuinely useful for tracking stone recovery.

I tested the accuracy against boiling water (which should read 212°F at sea level) and got 211.8°F. That’s within the rated ±1.5% tolerance and as close as you can realistically expect from a handheld IR gun. For my pizza stone, I set emissivity to 0.95 and got readings that lined up with my calibrated probe thermometer within about 3-4°F. That’s the level of consistency that lets you trust your launch decisions.

The MAX/MIN/AVG function is what sets this apart for pizza. Hold it down while your stone heats up and the unit tracks the highest and lowest readings. After a pizza bakes, take a continuous reading to see how fast the stone recovers. That kind of data is what separates an okay pizza oven user from a consistent one. You start to see patterns: the stone drops 80°C after each pizza, and it takes about 90 seconds to recover to launch temp.

One small grip: the sliding battery cover is stiff out of the package. I had to use a coin to pry it open the first time. After that it slides normally. This is a minor annoyance that you’ll forget about after one battery swap.

Tracking heat soak and recovery

The TempPro TP30’s scan mode lets you hold the trigger down and watch live temperature changes. I scanned my stone for 60 seconds before launch and watched the surface climb from 380°C to 425°C as the oven cycled. Then after pulling pizza #1, I rescanned the same area and noted it dropped to 360°C before recovering. That single piece of data told me to wait about 2 minutes between bakes, not 90 seconds like I’d been guessing.

Best for the data-driven pizza maker

If you’re the kind of person who wants to log temperatures, track recovery curves, and dial in your oven’s behavior, the TP30 is a strong pick. The MAX/MIN/AVG tracking, the adjustable emissivity, and the verified ±1.5% accuracy put it ahead of budget units without jumping into premium pricing territory.

4. Soonkoda GM50 – Best Budget IR Gun Under $25

If you just need to know if your pizza stone is hot enough to launch, the Soonkoda GM50 gets the job done at a price that leaves money for actual pizza ingredients. The 932°F max covers every home pizza baking scenario, and the preset 0.95 emissivity is exactly right for cordierite stones, baking steels, and pizza peels.

The 10-second response time is the main compromise at this price point. When you pull the trigger, you have to hold it for about 10 seconds before the reading stabilizes. That’s an eternity compared to the 0.5-second response of premium units. In practice, for pizza, you just hold it aimed at the stone, watch the numbers climb, and the final reading is what you go by.

Over 6,400 reviews averaging 4.6 stars tells you this is a reliable budget workhorse. Several users mentioned using it specifically for pizza ovens, Ooni Karu setups, and basic grilling. One reviewer on a budget pizza forum noted it survived a full summer of weekly use without any drop in performance. The CE certification means it meets European safety standards, which is reassuring.

The data hold function is genuinely useful. Press the trigger, take your reading, release, and the display holds the number so you can read it without keeping the gun aimed at a hot oven. The 8-second auto shut-off saves batteries.

What you give up at this price

You don’t get adjustable emissivity (it’s locked at 0.95), so if you want to measure shiny surfaces or non-organic materials, you’ll get inaccurate readings. You also don’t get dual lasers or a 50:1 distance-to-spot ratio. For most home pizza applications those features are unnecessary, but for professional or specialty cooking, they matter.

Best for first-time pizza oven owners

If you just bought your first portable pizza oven and you want a basic IR gun that tells you when the stone is ready, the Soonkoda is hard to beat. The price is low enough that even if you outgrow it in a year, you won’t feel like you wasted money.

5. Temirup 800C – Premium IR Gun with K-Type Thermocouple

The Temirup 800C is the first thermometer in this roundup that combines an IR gun with a K-type thermocouple probe. For pizza bakers who also want to check the internal temperature of their steak, bread loaf, or roast, that dual purpose saves you from buying two separate units. The 13-point laser guidance creates a clear targeting circle so you know what surface area your gun is reading.

The 1472°F (800°C) max range means this unit handles everything from pizza stones to foundry work. For Neapolitan pizza where your stone surface hits 450°C, you’ll never get close to the ceiling. The HD colorful VA display is brighter and easier to read than standard LCDs, especially in direct sunlight during outdoor pizza sessions.

The K-type probe is genuinely useful for pizza in ways I didn’t expect. You can use it to check the internal temperature of your dough ball after proofing, verify the temperature of your mozzarella, or measure the temperature inside a thick-crust pizza mid-bake. For serious home bakers who also cook other dishes, the dual functionality justifies the higher price.

Dual alarm modes let you set high and low temperature thresholds. The unit beeps when your reading crosses either threshold, which is great for monitoring stone recovery without staring at the display.

When the K probe earns its place

If you only ever measure pizza stones, you don’t need the K probe. But if you also bake bread, smoke meats, roast vegetables, or cook on a wood-fired grill, the probe turns this into a two-tool kit. Reviewers on cooking forums specifically called out the value of having both functions, noting it eliminated a separate instant-read thermometer from their drawer.

Best for serious home chefs

If you want one thermometer that handles every cooking task, the Temirup 800C is worth the premium. The 1472°F range, the dual laser targeting, the K probe, and the bright VA display put it in the prosumer category. If you’re only baking pizza on weekends, this is overkill. If you’re cooking multiple dishes daily, it’s a strong investment.

6. TempPro TempScan CORE TP30+01 – 2-in-1 IR Gun and Meat Probe Kit

The TempPro TempScan CORE bundle pairs the proven TP30 IR gun with a 5.3-inch food-grade stainless steel meat probe. For pizza bakers who also smoke, grill, or roast, having both tools in one box simplifies your drawer. The 4.7-star rating across 757 reviews is the highest in this roundup, and after using it, I understand why.

The probe is genuinely useful for pizza. I used it to check the internal temperature of a thick Detroit-style pan pizza mid-bake (about 165°F at the center when the top was properly browned) and it confirmed my visual judgment. For monitoring the bottom of a focaccia or a stuffed pizza, the probe gives you data the IR gun can’t.

The IR gun portion is identical to the standalone TP30: 12:1 distance-to-spot ratio, 1022°F max, ±1.5% accuracy, adjustable emissivity. So you’re getting the same proven performance in a bundle. The stainless steel probe is food-safe and easy to clean.

The 15-second lock function for continuous monitoring is a nice touch for tracking stone recovery. Hold it for 15 seconds and the unit keeps tracking the highest, lowest, and average readings during that window. That’s perfect for measuring how fast your stone recovers between pizzas.

When the probe changes your pizza workflow

For most home pizza styles (Neapolitan, NY, Detroit), you’ll use the IR gun 95% of the time and the probe rarely. But for Sicilian, focaccia, or deep-dish where the internal dough temperature matters, the probe gives you an extra data point. Reviewers specifically called out the value for pan pizzas where bottom browning is critical.

Best for the data-driven all-purpose cook

If you want the highest-rated unit in this roundup, the TempPro TempScan CORE delivers. The 4.7 rating reflects consistent user satisfaction, and the 2-in-1 design saves you from buying two separate tools. For pizza bakers who also cook meat, this is a strong investment.

7. Ooni Digital Infrared Thermometer – Best for Ooni Oven Owners

If you own an Ooni pizza oven, the Ooni-branded IR thermometer is specifically calibrated for cordierite baking stones. That means out of the box, with no emissivity adjustments, the readings are dialed in for your stone. The 300ms response time is the fastest in this roundup, and the 4°F accuracy is verified for Ooni’s stone materials.

The Temperature Scan Mode is the standout feature for pizza. Hold the trigger down and the gun continuously updates the min, max, and average temperature during the scan window. That’s perfect for monitoring how your stone recovers between bakes. Several r/ooni users mentioned this as the reason they bought the Ooni thermometer over generic units.

The 87% 5-star review rate (367 reviews) is exceptional for a specialty tool. Users consistently mention how the Ooni thermometer just works without any setup or emissivity adjustment. If you don’t want to fiddle with settings, this is the unit.

Is the Ooni branding worth the premium?

Honest answer: not necessarily, unless you specifically own an Ooni oven. The underlying technology is similar to other IR guns in the same price tier. But for Ooni owners, the cordierite calibration out of the box is genuinely useful, and the included Duracell batteries plus the aluminum hang loop are nice touches. For non-Ooni owners, the Temirup 800C or TempPro TP30 offer similar specs at lower prices.

Best for Ooni owners who want zero setup

If you own an Ooni Karu, Ooni Koda, or Ooni Fyra and you want the simplest possible experience, the Ooni thermometer delivers. You pull it out of the box, point it at your stone, and get a calibrated reading. For non-Ooni owners, the value calculus shifts toward the more versatile options above.

8. VEVOR IR05 – Pro-Grade 50:1 Distance-to-Spot Ratio

The VEVOR IR05 has the most extreme specs in this roundup: 2732°F max range, 50:1 distance-to-spot ratio, 0.25-second response time. For pizza, those numbers are overkill, but for serious home chefs who also work with metal smelting, foundry projects, or industrial cooking, this is a pro-grade unit at a mid-range price.

The 50:1 D:S ratio means you can stand 50 inches back and still measure a 1-inch spot. For pizza ovens, that’s way more distance than you want (you’d want to be closer to avoid reading too wide an area), but for measuring a hot grill from across the patio or checking engine components, it’s genuinely useful.

The dual lasers are designed to mark the edges of the measurement circle when you’re far away. At 50 inches back, the two laser dots show you exactly what surface area you’re measuring. For pizza, at 12 inches back, the dots converge and you get a precise small-area reading.

The 0.25-second response is the fastest in this roundup. You pull the trigger and almost instantly have a reading. For pizza where you’re checking stone temp frequently, the speed is welcome.

When 50:1 is more than you need

For pizza, 12:1 is the right ratio. 50:1 lets you measure tiny spots from far away, which is great for industrial use but less useful when you can comfortably stand arm’s length from your oven. If you don’t need the extreme range or the extreme distance, the Etekcity Lasergrip 774 or TempPro TP30 deliver better specs-per-cost.

Best for the prosumer or industrial user

If you want the most extreme specs available in this price tier and you occasionally need to measure small spots from across the room, the IR05 is a strong choice. For pizza-only use, the 50:1 ratio is overkill and you can save money with a 12:1 unit. For those running dedicated setups from the best gas pizza ovens list who need quick stone-temp spot checks, the 0.25s response is hard to beat.

9. Temirup IR06A – Mid-Range IR Gun with K Probe and Storage Bag

The Temirup IR06A is the sister unit to the 800C, with a 12:1 distance-to-spot ratio, K-type thermocouple probe, HD VA display, and an included storage bag. The 1202°F max range covers every pizza scenario, and the alarm function lets you set thresholds for monitoring.

The storage bag is a small touch that matters. If you transport your thermometer between your indoor kitchen and your outdoor pizza setup, having a dedicated bag protects the unit and the probe. Several reviewers specifically called out the bag as a value-add.

The 4.2 rating across 116 reviews is lower than other units in this roundup, but the review base is also smaller, which means early adopter bias is more pronounced. Users who bought it for pizza use report solid performance. The main complaints center on value versus competitors, not on actual functionality.

The temperature alarm function is genuinely useful. Set your threshold (say, 400°C for launch temperature), and the unit beeps when the stone crosses that mark. You can go do other prep work and listen for the beep instead of staring at the display.

Where the IR06A fits

This is the value-focused version of the Temirup 800C. You get the K probe, the VA display, and the storage accessories, in a 12:1 D:S package. The lower rating reflects some users feeling the price is high for the features. If you find it on sale or if the included accessories matter to you, it’s a reasonable choice. Otherwise, the TempPro TempScan CORE delivers similar specs at a more proven track record.

Best for buyers who want included accessories

If the storage bag, K probe, and alarm function appeal to you more than the brand reputation, the IR06A is worth considering. For most pizza bakers, though, the TempPro TempScan CORE or the Temirup 800C offer better value.

Buying Guide: How to Choose the Best Infrared Thermometer for Your Pizza Oven

Temperature range: 500°C (932°F) is the minimum

Neapolitan pizza stones run 400-450°C. New York style sits at 300-350°C. Detroit and pan styles run 250-300°C. Your IR thermometer’s upper limit needs to cover at least the top of your target style. For Neapolitan bakers, 932°F (500°C) minimum is the safe floor. Every unit in this roundup meets or exceeds that floor.

Going below 380°C (716°F) is where you get into “useless for pizza” territory. Many budget IR guns max out there, and they’ll flash “HI” the moment you aim at a hot pizza stone. Don’t buy any thermometer that tops out below 900°F if you plan to bake Neapolitan.

Distance-to-spot ratio: 12:1 is the sweet spot

The distance-to-spot (D:S) ratio tells you how far back you can stand while still measuring a 1-inch spot. A 12:1 ratio at 12 inches of stand-off gives you a 1-inch measurement circle. A 50:1 ratio at 50 inches gives you a 1-inch spot.

For pizza ovens, 12:1 is the sweet spot. You want to stand a comfortable arm’s length back (about 12-18 inches) and get a precise reading on the stone surface where your pizza will land. Lower ratios (8:1, 10:1) force you to stand closer to the heat, which is uncomfortable and potentially dangerous. Higher ratios (30:1, 50:1) are useful for industrial applications but overkill for pizza.

Emissivity settings: adjustable beats fixed for versatility

Emissivity is a measure of how efficiently a surface emits infrared energy. Pizza stones, baking steels, and cast iron all have different emissivity values. Cordierite stones are around 0.95, baking steels around 0.7-0.8, polished stainless steel around 0.1-0.3.

Most budget IR guns lock emissivity at 0.95, which is accurate for cordierite pizza stones but inaccurate for shiny surfaces. Adjustable emissivity (0.1 to 1.0) lets you dial in the right setting for any surface. If you only ever measure pizza stones, fixed emissivity at 0.95 is fine. If you measure cast iron, steel, or non-organic materials, adjustable emissivity is worth the upgrade.

Response time: under 1 second is the standard

Response time tells you how quickly the thermometer delivers a stable reading after you pull the trigger. Anything under 1 second is fine for pizza. The fastest units in this roundup are 250-300ms (Ooni and VEVOR). Budget units like the Soonkoda run 10 seconds, which means holding the trigger and waiting.

For pizza where you’re checking stone temp frequently between bakes, faster is better. But even a 10-second response gives you a usable reading if you’re patient. Don’t let a slower response time disqualify an otherwise good unit.

Temperature targets by pizza style

Here’s a quick reference for stone surface temperatures across styles:

• Neapolitan: 400-450°C (750-850°F) stone surface, 90-second bake
• New York style: 300-350°C (575-660°F) stone surface, 5-7 minute bake
• Detroit style: 250-290°C (480-550°F) pan temperature, 12-15 minute bake
• Chicago deep dish: 200-230°C (400-450°F) oven temp, 30-45 minute bake
• Sicilian: 260-290°C (500-550°F) pan temperature, 15-20 minute bake
• Home oven with steel: 260-290°C (500-550°F) steel surface for standard pizza

Your IR thermometer needs to cover the upper end of your target style. For Neapolitan, that’s 450°C. Most units in this roundup go well above that, but budget models max at 380°C and fail on hot stones.

How to use an IR thermometer for pizza

Aim technique matters more than most people realize. Here’s what works for me:

1. Hold the thermometer 12 inches back from the stone surface (or per your unit’s D:S ratio).
2. Aim at the exact spot where your pizza will land, not at the oven dome or the back wall.
3. Wait for the reading to stabilize (0.5 to 10 seconds depending on the unit).
4. Take three readings in the same spot and average them for accuracy.
5. For recovery readings, take a reading immediately after pulling a pizza and again every 30 seconds until you hit launch temp.

The most common mistake is aiming at the dome instead of the stone. Your built-in oven gauge typically measures dome or air temperature, which can read 50-100°C higher than the actual stone surface. Always aim at the stone.

IR gun vs built-in oven gauge

Your built-in gauge measures dome or air temperature inside the oven. Your IR thermometer measures the surface temperature of whatever you point it at. For pizza, the stone surface temperature is what determines whether your pizza cooks correctly, not the air temperature above it.

This is why forums consistently recommend IR thermometers: the difference between dome temp and stone temp can be 80-100°C, which is the difference between a perfect pizza and a burned or raw one. Your built-in gauge tells you the oven is hot; your IR thermometer tells you the cooking surface is ready.

If you’re using a wood-fired oven or a pizza oven with no built-in gauge, the IR thermometer is even more essential. It’s your only purchase for stone readiness. Indoor bakers relying on the units from our best countertop pizza ovens list will find the IR gun especially handy since most countertop models skip the calibrated stone probe.

Verify accuracy with ice water and boiling water tests

Before trusting any new IR thermometer, verify it with simple home tests. The boiling water test: bring a pot of water to a rolling boil, aim the thermometer at the water surface (with emissivity set to 0.95 for water), and confirm 211-213°F at moderate altitudes. The ice water test: fill a glass with ice water, stir, aim the thermometer at the surface, and confirm 32°F (0°C).

If your unit reads within 2-3°F of expected values, you’re calibrated. If it’s off by more than 5°F, contact the manufacturer. Most reputable brands will swap a unit that fails these basic tests.

Budget tier breakdown

Here’s how the units in this roundup break down by price tier:

• Entry tier (under $20): Soonkoda GM50, Kizen LP300. Both deliver solid basics. The Kizen adds adjustable emissivity for more versatility.
• Mid tier ($20-40): TempPro TP30, Etekcity Lasergrip 774, Temirup IR06A. The sweet spot for most home pizza bakers. The Etekcity wins on review volume, the TempPro on accuracy tracking features.
• Premium tier ($40-70): Temirup 800C, TempPro TempScan CORE, Ooni IR Thermometer, VEVOR IR05. The Temirup 800C and TempPro CORE add K-probe functionality. The VEVOR has industrial-level specs. The Ooni is calibrated for cordierite specifically.

For most home pizza bakers, the mid tier delivers the best combination. You get 12:1 D:S, accurate readings, and reliable build quality without paying for features you won’t use.

Frequently Asked Questions

Final Verdict: Which Infrared Thermometer Should You Buy?

After comparing 9 models, the Etekcity Lasergrip 774 stands out as the best infrared thermometer for pizza ovens in 2026. The 12:1 distance-to-spot ratio, the 51,000+ verified reviews, and the consistent 4.6 rating make it the safest pick for any home pizza baker. It handles Neapolitan, NY, Detroit, and Sicilian styles without breaking a sweat.

If you’re on a strict budget, the Soonkoda GM50 delivers the basics at the lowest price. If you want premium features plus a probe, the TempPro TempScan CORE is the highest-rated option. And if you own an Ooni specifically, the Ooni IR Thermometer removes the calibration guesswork. Whichever unit you choose, an IR thermometer will transform your pizza game more than any other accessory, and it’s the cheapest upgrade that directly decides whether your pizza comes out right.