"Must haves" concerning equipment

[scott123]

...and with less oven spring. More like bread than pizza.

[Tscarborough]

Like that picture I posted?

[scott123]

Any dough can be fermented/formed in such a way that a handful of large voids are left in the rim.  It's usually only two or three large voids total and not the explosive, steam expanding, void abundant oven spring that you see in faster baked pies.

[doughboy55]

Thanks for all the in depth answers, everyone is so helpful to me and I appreciate it. I'm looking forward to learning as much as I can....
As far as my list goes I'm going to start off with just the stand mixer, pizza cutter, a deep dish pan and an instant read thermometer considering i have a pizza stone and some of the others listed in my house. I will keep you updated when i make my first pie.

[Tscarborough]

No, it is pretty much all the way around the rim on that pie.  A lot of it has to do with the hydration, and as you say, the forming of the dough.   I just thought of one other thing I have to have, and that is my dough cutter.

[Tscarborough]

Here is everything I use to make dough.

[TXCraig1]

Paprika?

[Tscarborough]

When I make multiple batches at the same time, I put something in them to distinguish them.  Paprika, herbs, etc.  They do not affect the flavor much, but make it easy to tell which is which.