Epicurean Pizza Peel

Know exactly when your oven stone is ready using an infrared thermometer. The Ooni Infrared Thermometer with laser pointer will allow you to accurately measure the surface temperature of your pizza oven or bread oven, instantly. For the most accurate reading, simply aim the laser guide to the middle of your stone and the reading will appear on the display screen. Aim for around 752°F (400°C) for the perfect pizza that cooks in 60 seconds.

Numerical and color-coded temperature displays allow you to select your preferred interface and switch effortlessly between laser-guided spot measurements and wider area scans.

The high resolution LCD full-color digital display delivers temperature information in less than 300 milliseconds, while the Temperature Scan Mode allows you to easily determine minimum, maximum, and average surface temperatures for ultimate accuracy to within 4 °F. The Ooni infrared thermometer measures from -22°F and 999°F (-30°C and 550°C).

The thermometer comes calibrated specifically for the cordierite baking stones used inside Ooni ovens, but an adjustable emissivity setting lets you easily read the temperature of steel and other materials.

Batteries are included, and the thermometer has a removable hang loop attachment for convenient storage.

From the chimney baffle's heat-resistant handle, to the powder coated body, and down to the non-slip rubber feet, every point of the Karu 12G was meticulously designed to deliver a superior pizza making experience! Both portable and powerful, the Ooni Karu 12G combines optimum performance with the freedom to use the oven on the go.

The Karu 12G heats to 932°F (500°C) and cooks Neapolitan-style pizza in just 60 seconds. Use wood or charcoal to heat the Karu 12G, or attach a gas burner (sold separately). Cooking with wood or charcoal gives food an unmistakably delicious wood-fired flavor, but sometimes the convenience and speed of gas cooking is the way to go. With the Karu 12G you can have it all!

The baking stone measures 13.2" x 13.2" which provides the surface space for a 12" pizza. The oven opening is 13.86" wide and 3.9" in height.

The Ooni Karu weighs just 34 pounds, has built-in handles, and is easy to move and store.

Looking for a larger pizza oven? We also offer the Alfa Forni outdoor pizza ovens .

The Cuisinart Indoor Pizza Oven is sure to be a hit with your family and friends! You can make Neapolitan pizza in under 5 minutes with this versatile oven that boasts an 8mm thick natural stone, and temperature range from 350° F to 700° F. Make anything from deep-dish Chicago style pizzas to Detroit and New York style pizzas. Cuisinart's CPZ-120 oven has easy to use controls and an independent countdown timer. Watch your pizza's progress through the large viewing window for mouth watering moments! Enjoy making 12-inch pizzas for friends and family with the Cuisinart Indoor Pizza Oven!

Included with the oven is a pizza peel and 12-inch square pan for deep dish pizzas.

If there's a better pizza sauce out there than Urban Slicers red pizza sauce, it's in a home kitchen somewhere in Sicily! This sauce is non-GMO and has no preservatives or sugars added. The red sauce comes as a single 8 oz can or a case of twelve 8-oz cans.

Our hard red spring wheat berries are certified organic and ideal for bread making. Breads made with hard red and hard white wheats will be very similar; the main difference is that red wheat produces a fuller, heartier flavor, and the bread will have a slightly darker color. Red wheat kernels are reddish-brown in color. Our current lot of organic hard red wheat has a protein content of 13.2%.

Ideal for baking: Our grain is triple-cleaned. It's also been tested, in the most meaningful way possible—by baking bread with it. You can depend on hard red wheat from Pleasant Hill Grain to make bread and other baked goods that rise well, taste wonderful, and are packed with wholesome, natural nutrition! For those who may want to sprout some, our red wheat berries are sproutable. Sprouting results may vary.

In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!

Our hard red wheat is certified organic and non-GMO, and comes in six-gallon buckets (or pails... another name for the same container.) The net (contents) weight of the grain is 43 lbs. When you store grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils, for example. And isn't this interesting: Chances are you've never seen weevils in the white bread or crackers you bought from the store. That's because weevils put no stock in media campaigns from white-flour milling conglomerates; rather, they know what's good for them, and they'd come after your grain from miles around if you let them. And mice have good nutritional judgment, too. Not that there's ever been a mouse in your house, but if there was... you wouldn't want it having access to your grain. Secondly, grain needs to be kept dry. The grain we sell is all dried to a very low moisture level that's optimal for storage and baking and guarantees that you get the most grain for your money. You need to protect your grain from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our grain comes in provide full protection against storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the product itself.) Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your grain enjoys complete peace and quiet until you want to use it, even if that’s ten or twenty years from now. Note: If you don't already have a bucket lid removal tool, they make lid removal easy (see lower section of this Web page). Super Pail packaging is the "gold standard," the ultimate protection for your grain!

All of our grain is triple-cleaned (also called "triple washed") to ensure purity and protect your grain mill from any foreign objects. (Grain that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)

Our organic hard red wheat has a shelf life of 10+ years when unopened and stored in a cool, dark, dry environment.

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). This applies equally to both the Organic and the Conventional (Non-Organic) grain.

Red wheat (triticum aestivum) is a gluten-containing grain that’s very similar to white wheat, but has a more robust, nutty flavor. To sweeten the slightly bitter taste of red wheat, honey may be used in a bread recipe. There are three different kinds of red wheat: hard red winter wheat, hard red spring wheat, and soft red winter wheat. The wheat for sale on this page is organic hard red spring wheat. Red wheat is so named because of the color of its bran, which has a reddish hue. Spring wheat is planted in the spring and harvested in late fall/early winter.

Red wheat is a hybrid grain, which means that older varieties of wheat with qualities such as disease resistance, weather tolerance, and high protein content, were crossed to produce a crop that has all the best qualities for bread baking and high yields. Red wheat was originally introduced to the Great Plains in the 1870s by immigrants from Russia. Today, the majority of wheat grown worldwide is hard red wheat.

Hard wheat has a higher protein content than soft wheat, and more protein translates to stronger gluten development in baked goods. This means that hard wheat is the best variety of wheat for making bread, pasta and pizza dough with. Soft wheat is ideal for cookies and pastries.

Hard red wheat can be ground into flour, flaked (rolled), or cooked and eaten as a side dish similar to rice. Red wheat is high in iron, protein, and fiber. It’s a versatile, delicious, and nutritious choice for everyday baking!

To cook hard red wheat, it’s best to soak the grain overnight. Soaking the grain will ease digestion, make the grain’s nutrients easier to absorb, and shorten the cooking time. To cook, add the whole or cracked, pre-soaked red wheat berries to boiling water (2.5 parts water to 1 part grain) for 45 minutes to an hour. The cooked wheat can be used to make grain salads, or to put into casseroles or soups.

If you’re transitioning from white bread to whole wheat bread, we recommend you begin baking with half white flour and half whole wheat flour, and increasing the percentage of whole wheat flour over time. This should make the adjustment easier, especially for children. If you’re unsure whether red or white wheat would be better, we suggest getting a sample of each to find out which you enjoy the flavor of better. Grain samples can be purchased here.