Features:

  • Pre-heats to 700F in 10 minutes, pizza cooks in only 5 minutes
  • Heat-diffusing hollow-core pizza stone cooks crust evenly
  • Lid reflects heat back on to pizza, vent at top prevents soggy results
  • Light weight, portable, safe on virtually any solid surface
  • Built in thermometer, matchless starter, and gas hose
  • Uses standard 20 lb. propane tank, adaptor (included) allows use of 1 lb tank
Pizzacraft oven

FREAKING LOVE THIS THING!!!! I don't think we will ever buy pizza again!!! this oven gets super hot!!! super fast!!! makes pizza supper yummy!!! super fast!!! 1 can have 4 pizzas made in 15 min. but you do have to watch the pizza really close because it can burn fast!!kids love making their own pizza. I love the fact I get to see and have total control of the ingredients going into the pizza.

Works as advertised

Was able bake flat bread in minutes once oven reached 700 degrees. Oven hit 850 even with outside temperature around 40 degrees Fahrenheit at around the 35 minute mark. Picture shows one of my first experiments. A little underbaked on the top, but that was my fault, not the oven's.

No more pizza boxes!

Listen to me; buy this oven! We previously purchased the wood pellet fired oven - but ultimately, gave up on it. Too difficult to light, too easy to loose the heat, or burn pizzas in the back of oven. Wrong pellet choice, and our pizzas tasted like wood bark! The learning curve was just too long to master. On a whim, I ordered this oven. Let the oven heat too around 800F to make sure the stone is hot.(it takes longer, but worth it). Hot stone equals crispy crust. Not need to constantly turn pizza, maybe once if you feel so inclined. We like our bubbly and crispy. Honestly, it’s easy. I used the Trader Joe’s dough. One bag makes 2. Let it rest out of the frig for at least 30minutes before you roll it out. Flour on both sides, and it will slide off the peel into the oven. No more $50 gourmet pizza delivery for us! Watch the amazon video, it’s all you will need.

Is it wrong to love a pizza-oven?

I didn't have high expectations for this product despite all the positive reviews I saw. When I unpacked it, I immediately noticed the quality. It's sturdy and simple. Nothing complicated. But do take the time to read the instructions because there is technique involved here that will help you be successful. Pizzacraft has provided good documentation on everything from setting it up, to using the product. Easy to use: Once you've got the unit all set up you'll find it easy to use it. First, turn it on with one click, wait 15 minutes for it to warm up and slide in your pie. They suggest moving the temp dial between high and med at this point. I found that this let the stone get too cool. I've only made three pies in this, but I think they key points are to watch the bottom, and rotate every 2-3 minutes. If the bottom starts to burn THEN you can either turn the temp down or you can slip the aluminum peal under the pie so the top can continue to cool. Your mileage will vary because there are factors such as altitude and ambient temperature that will affect the quality. I found it simpler just to peek at the bottom of the pie (from the edge to the center) and see if it's starting to burn anywhere. Take care of that, and you'll end up with a great pizza. In summary, I love this oven and we are able to finally get real blistered, bubbly pizza that you just can get in an oven, even with a stone or steel.

Pizza Love

perfectly portable. easy to assemble. easy to use. great heat makes for a great crust. I own 2 of these and use for parties. pizza is ready in 5 minutes. only thing better is a wood fired built-in brick oven. dreaming about that! until that happens, love these!

Remarkable

This is our third Pronto Pizza after giving away one as a gift. This little baby just cranks out the pizzas. We use these for pizza parties all the time. These ovens cook so fast and our guests eat them so quick we need to have two. One bit of information I'd like to share is to research cooking your pizza on parchment paper. You can set-up / build your pizzas in advance allowing your guests to create their own pizza. More importantly when you cook the pizza in the oven it allows the dough to start to crisp up without sticking to the pizza stones. removing the parchment paper 30 to 60 seconds after placing the pizza's in the oven . We found this to be the perfect way to cook your pizza especially in humid climates. Your oven will stay clean and the pizza comes out excellent. Do your research.

Finally, bringing heat to my pizza!

I have been practicing pizza and bread baking for about 10 years now, and while learning how to bake, I discovered how poorly kitchen ovens perform. Inconsistent temperatures, take forever to pre-heat, and on and on. Pizzas need at least 500 degrees to cook, according to all my recipes, and my oven nor my friends ovens never really worked. I bought a Breville 800xl toaster oven, and it is great. My bread baking improved dramatically with the more consistent temperatures. My pizzas also improved in the Breville, but the temps were simply not high enough. I've had the Pizza Pronto now for a week, and have done 6 pizzas, so I'm still in he experimentation phase. But, this is the greatest thing since, well, sliced pizza. Using a infrared thermometer I was easily getting 600-700 degrees in the back of the oven. When the first pizza hit the stone, it INSTANTLY started to cook. No waiting. The crust was on its way, the tomato topping followed soon after, the cheese melted quickly and in less than 4 minutes I pulled it out and it was the best pizza I've ever made. The other pizzas had different timings and temperatures and toppings, but each and every one of them is better than the several hundred pizzas I've made over the years. The Pronto was the missing link in my pizza baking. You do need to practice with your pizza peel and getting pizzas into the oven. Every pizza baker has to learn the technique of keeping the pizza slipping back and forth on the peel while topping the pizza. I use semolina and a little bit of flour. Dough is cheap, practice! I have a wooden pizza peel (American Metalcraft 2212 is sold here on Amazon) that I have sanded to make it smooth and use mineral oil to keep it clean. (I also do not cut a pizza on it). The silky smooth wood helps my pizzas not stick. I've never used a metal peel, but I'm sure the same things apply: keep it clean and shiny and use sufficient flour, etc. And, yes, practice slipping dough back and forth. The pizzas in the oven need to be rotated because of the design: the back is hotter because cooler air enters in the slotted front. I used some metal tongs and a long cake turner kind of spatula: lift the pizza a bit with the long spatula, and use the tongs to rotate the pizza. I'm buying the long Edlund 16 inch tongs and seeing if two tongs work better. I did one 5 minute pizza that I did not turn, and it was perfectly acceptable, but the back edge of the pizza was scorched a bit more than I like. You probably don't need to turn the pizza 180 degrees, but that back edge has to be moved away from the hotter part of the oven. Thank you Pizzacraft!

Learn to make some dough and away you go!

Ok, I have this for some time now and use the heck out of it. Don't worry about the other reviews this and that, not heating to 700, blaa, blaa, blaaa...It a cheap pizza oven not a $3000 unit, so get over it. This is how I learn to roll...We make our dough, it crazy easy, don't overwork it the key ok, but get your dough made, store it in ice box to ferment for flavor. When you pull your dough, start your pizza oven on low....walk away, start making your pizza. If the wind blowing, turn the oven opening away from it before you light it. The stones heat up, evenly, over a short time. Keep away from pets and kids, the oven get blazing hot ok. Anyway, make your pie and then put in oven, turn up heat to high. I put the peel over the top hole but I don't think it matter much. I watch my pies, it take a few min to cook. If your heavy on toppings, keep on low slow cook it some. When the cheese bubbles and gets dark spots it most likely done. The best way I find to start oven it turn on very slow until you hear gas, count to three and move all the way until it click, this light just fine, if you fill it up with gas, expect a whooshhh and that about it. Attempt to turn the pizza at about 3 min it, it gets hotter in back than front. I really like this oven, after some practice it work as advertised for me.

Excellent oven, GREAT gift and lots of party fun!

Love, love, LOVE this. We got it for my husband for Christmas 2016 and had all the fixings ready to go. This is for the OUTDOORS. The weather outside was in the mid-40's Christmas Day, and the oven easily heated to "season" it, cooled, and then we reheated it to bake the best personal sized pizzas EVER. We used a well-corn-mealed "peel" (actually used a pastry peel because it was the perfect size) and after the first one crisped a LOT at the back, we turned each subsequent pizza mid-way through its 6 minute bake. We've used it several times since and have had excellent results every time. Our grown kids liked this so much that we have purchased three more ovens through this year. None of them have had any problems, and they have been used for parties at home and work. At one time we lined them all up and had an awesome pizza party. We made dough a day ahead, then had toppings ready for individual pizzas which people made on our granite kitchen island. I purchased 13" Paper Take and Bake Pizza Trays from Amazon which were perfect sizes for the 12 inch pizzas. We eventually purchased and used the right sized pizza peels (with lots of corn meal on them!) to transfer pizzas from the counter to the ovens. I had gotten the Pizzacraft Pizza Oven Accessories/Folding Peel & Stone Brush - PC0217 -- excellent size, and the brush is very, very good for cleaning the stone. I found a dough recipe on the internet and it's so excellent, we've used it every time (make a day ahead for best taste): Peter Reinhart's Napoletana Pizza Dough Recipe (you can do a Google). . Don't forget: the first time you use it, you must fire up the oven and let it heat the stone for 15 minutes, then cool it down. THEN heat it again to bake the pizza. Each pizza takes about 5-7 minutes, so if you have lots of people doing this, there is ample time to have great conversation and eat salads. We have one person watching the pizzas, turning them halfway through because the back browns faster. Be sure to have: propane tank and propane We put the ovens on old flooring tiles on a small laminated table. It gets very, very hot around the ovens, so when we had small children over once we also put up some chairs to prevent them from having any accidents. We've had so much fun with these ovens that I seriously highly, highly recommend them for the experience!

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