In addition to mixing bowls, a rolling pin and other basic equipment you most likely have on hand, here is a list of special tools for successful pizza making.

Most can be found at kitchen shops in McAlpins or Lazarus; or the Mouse Trap in Lansdowne Shopping Center.

UNGLAZED QUARRY TILE. Made of hard clay similar to that used in pizza ovens in Italy, quarry tiles provide the dry, intense direct heat that is necessary to achieve crisp crusts in a home oven. Measure the floor of your oven, allowing for a tile-free 1-inch border for air circulation. Take the measurement with you to a ceramic tile supplier and purchase unglazed tiles that will fill this area, having some cut to fit as needed. Look for tiles that are slightly less than 1/2 inch thick; tiles that are thicker than that take too long to heat up, while thinner ones may crack from the intense heat.

To use the tiles in a gas oven, remove the oven racks and line the oven floor with the tiles. In an electric oven, place the oven rack on the lowest position and line it with the tiles. In either case, preheat the oven to 500 degrees for 1 hour before baking.

BAKING STONE. Several types of baking stone are marketed that work on the same principal as quarry tiles. They are less bulky to store and easier to install in the oven. If you decide to purchase a baking stone, keep in mind that a rectangular shape allows greater flexibility in pizza size and shape.

PANS. I do not recommend that use of tray pans for baking thin- crusted flat pizzas, with the exception of a new type that is perforated on the bottom to simulate a pizza screen and allow direct heat to reach the crust. If you prefer thick-crusted pizzas, however, a pan is essential to support them while they cook. Round tray pans are made in diameters that range from 6 to 18 inches, while square ones are usually 12 or 14 inches and rectangular ones are commonly 12 by 16 inches. Nonstick coatings are preferable for easy removal. If you can find them, choose black-steel pans with rims of no more than 1/2 inch for easy removal of the pizza. Season and care for them as you would the deep-dish pan.

CUTTING TRAY OR BOARD. Any cutting board will do or place the hot pizza on a wooden board for cutting, then transfer to a serving platter or individual plates.

PIZZA PEEL. This long-handled wood instrument with a flat paddle- shaped foot is used by pizza bakers to transport the pizza to and from the hot baking surface. Select a peel that will easily fit inside your oven and has a broad end only slightly larger than the size pizzas you plan to make. Measure to be sure that the overall length - from handle tip to end of paddle - is not so long that you can't turn freely in the space between your oven and the nearest obstacle. It takes practice to master the correct jerky movements for maneuvering the pizza around on the peel, so don't be too discouraged if a couple of pies end up in a heap on the tiles or the kitchen floor. The secret is to sprinkle cornmeal over the peel to allow the crust to slide. The superb crusts are worth the trouble of learning to use the peel.

PIZZA SCREEN. If you're leery of using the pizza peel to transport the pizza to and from the stone baking surface, or if you enjoy large pizzas or ones with weighty toppings, I highly recommend a flat round of heavy wire mesh bordered with strong wire tape as a surefire way of retrieving the pie without danger of spilling it. The pizza screen also allows you to transport several small pizzas or calzone to the oven at once, which comes in handy when making appetizers. Pizza screens are available from 8 inches to 2 feet in diameter. Choose one that will fit comfortably within your oven. Brush or spray the screen with vegetable oil before assembling the pizza directly on it, then place it on the preheated tiles. If you decide to bake on the screen without the tiles, set it on an oven rack inserted in the middle or top position.

ROLLING WHEEL CUTTER. Select a rolling wheel cutter with a good sturdy handle and protective blade guards. My choice is a heavy-duty professional cutter with a large diameter wheel.

DOUGH SCRAPER. A dough scraper is essential if you knead dough by hand. This wood-handled utensil has a flexible metal blade for prying up sticky dough from work surfaces.