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!

Got mine yesterday, assembled it this morning. The only painful part was I bought the stand for it, which is not affecting this review for the actual cooking unit - but man, what a pain in the ass that stand was to put together. The Pizzeria Pronto itself is quite easy to put together. Assembling the stand - nevermind, moving on... ;) So my first experiment included buying pizza dough from the store, but making the actual sauce from an online recipe. Both were fine (the sauce being the better part). I went with thin-crust (which me & my family prefer). This is definitely a five minute cook, tops. I had two 12" pizza crusts. The first one we devoted to pepperoni (daughter) - so just the sauce, pepperoni, and mozzarella. Singed some of the outer edges, but that's fine. As other reviews have stated, there's a learning curve. The next one was a meat-oriented pizza, with pepperoni, sausage, and salami. We went top-heavy with this, and it was tough getting it into the unit. After my first attempt (and losing too much mozzarella to gravity), I brought out a wooden spoon to help push the pizza off the pizza peel, and it went better. Still ended up having some of the edges singed, but I attribute this more to me still learning. Overall, very impressed with it. The only initial issue I have with the unit is the thin cable you need to attach for the quick-light aspect (igniting the propane). It's clumsily placed under the line coming from the propane itself. Even the video showing how to attach it seems to go rather briefly over this aspect - because it wasn't well-designed. ;) I'm still giving it five stars (although trust me, if I had failed at the quick-light aspect, this review would read much differently). The pizza came out great overall, and it won't take many more cooking sessions to make this both a more cost-effective and tasty alternative to buying pizzas from restaurants.

OK.. So when I primed the unit for the first time I didn't get a temp reading over 500 on the gauge, but did get 550 on the top stone using a infrared thermometer. The second time (when actually cooking pizza) I got a reading of 700 from the gauge after 15 minutes, and 550 on the top stone. Put the pizza in, and it cooked in 5 minutes as said, I turned it once, crispy and some top burns on crust just like I like it. I added some soaked wood chips to tin foil under the top stone in the very back, and it smoked a bit, (very impressed with that). The pizza turned out amazing, keep reading. I have bbq a pizza using a stone in propane bbq, and it would turn out pretty good, also added wood chips to that. Cooking took around 10 minutes for the bbq. I was impressed with result (puffed up dough etc), but the time was too long for heating (never really tasted the smoke flavor). With the Pizzacraft, I threw together sauce quick using reg tomato sauce, garlic powder, black pepper, salt, oregano, cayenne pepper, and red wine vinegar, maple syrup in a few minutes. Toppings olives, bell pepper, Italian sausage. ANYWAY... the crust tasted amazing, smokey, and the flavors really changed using high temps in a good way (just like a pizza place). And the toppings were not overdone, they were just right. It's NIGHT AND DAY compared to the bbq method I was using. Higher temps make a massive difference in the result, even if your sauce sucks. And the ability to use smoke chips gives even more flavor trapped in the small space it cooks with it quite well. If I had let it run for 20 minutes before pizza, the smoke would have been thicker and even better. BEST PURCHASE EVER !!! Using the peel, you have to do quick jolts to capture the pizza a little bit, then turn it, and when picking it up, quick jolt to get it part on, then pull it back and another quick jolt so that you don't push the pizza off the back side. EASY. I researched other models, but they would not do wood chips easily and I knew I could get this one to do it.

This purchase started out as a birthday present for my wife after she became hooked when she used our neighbor's Blackstone oven. We intentionally went with the Pizzacraft because of its ability to pair up with a separate stand (we bought two: one for home and one for use at our vacation home). So - pros and cons before use: PRO: + less expensive + well reviewed + fast cook time + simple build approach = less maintenance CON: - possibly too small (12" vs 16") - less convenient (no rotating turnable to break also means you are rotating your pizza during cooking) Got it assembled and fired up. I'd be lying if I said I wasn't impressed seeing the temp shoot up to 900 in just minutes. How did it perform though?? We sat down with the kids and made eight (8) different pizzas in just about an hour. Wow. It was fast, and the pizzas were damn tasty! All the kids - and all our guests were impressed. There is a small learning curve that may only pertain to those foodies who prepare their own sauce and dough, but otherwise, it cranked out evenly cooked pizzas as advertised. As I mentioned earlier, I was happy not to have to deal with turntables and the purchase and installation of a separate "thrust bearing" that most who bought the Blackstone insisted you get. What does this mean? NO maintenance worries or extra parts to break, and no batteries to replace for us. IT also means we have to do one (1) 180 degree rotation on each pizza about half way through cooking. You might not need to do this, but it does ensure a perfectly cooked pie! In summary, we are happy with the purchase for now, and will be looking forward to many more pizza nights at home since we can enjoy the real deal now.

Just got this and have made 2 pizzas so far. First try, I got the temperature up fast, however, should have turned down the heat and let the stone get hotter. Pizza was good, but crust could have been better. Second pizza was baked with a hotter stone, and it turned out perfectly. Cooked really fast and the crust was excellent. I turned the pizza once during the cooking process. The dough I am using is "no knead", with only flour, water, salt, sugar and yeast. It makes a great crust. I am looking forward to placing an open faced sandwich in the oven. I think it will be great. We have toyed with the idea of wiring a handle to the top, so we can remove the lid for larger items. With a new piece of equipment, it always takes a little practice. Overall, I think this pizza oven is a fantastic deal for the price. Just made 2 baguettes in the oven, and they turned out perfect. They weighed 8 oz. each, and I curved them slightly, as they were a bit over 14". They slid right off the peel onto the stone, and as they got firmer, I pushed them towards the back of the oven. Total cook time, on medium heat, was about 12 minutes. Both bottom and top crust were perfect, and the hot stone gave the bottom crust a much better crunch and flavor. I will continue to experiment with this great little oven. Calzones are next . I made great openfaced sandwiches in this oven. Just split a couple of rolls, topped them with ham & salami, Provalone cheese, and slid them into the oven on the pizza peal. After a few minutes, the rolls were crisp , the edges were toasted nicely, and the meat was warm and cheese melted. Topped them with lettuce, tomatoes, onion, peperoncini peppers, olives, Italian dressing, and mayo. Better than any sandwich you will get out. Reminded me of the great deli sandwiches I got as a kid. Try this.

Good price on a nice product. Quick delivery.

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!

I love love love this pizza oven. I've been making pizzas on the grill for several years. They always turn out great but the veggies don't really cook and the cheese on top doesn't melt as much as I'd like. So, with the Pizza Pronto oven, the cheese melts perfectly on top and the veggies heat up but still stay a little crisp and fresh tasting. The bottom of the crust gets crisp but not burnt. Simply ignition lights quickly and heats up fast *Pizza bakes in 5 to 7 minutes depending on the thickness of your crust. *I can fit a 14 inch pizza in this oven. A few tips for those who are new to pizza baking: 1. Use a wooden peel sprinkled with corn meal or semolina. The wooden peel gives you longer to get your pizza ready and won't stick like it dough with the metal peel. 2. f you can't get the hang of sliding the pizza off the peel into the oven, you can use parchment paper. Slide your pizza in the oven and wait a minute or so, then pull the parchment paper out and let your pizza bake. 3. Turn your pizza a few times while baking. If it's too close to the edge of the stone, it can burn because it's close to the flame. 4. The burner is 14,500 BTUs and I found a wok accessory that I'm going to try out. I'm very excited about that. Very please so far. I love the accessories that are available. I got the leg and table kit, plus the wind cover and grill cover, pizza stone brush, pizza peel which fits perfectly, dough scraper and the wok accessories. Super please with all the products by this company so far. My neighbors come out to see what kind of pizza I'm making whenever they hear me out on the deck. I've started making an extra pizza for them...they love it!!

Just got this and used it for the first time last night. I was very impressed. Easy to set up and easy to use. If I had a complaint in the setup would be hooking up the starter wire. Would have been better to have a screw hookup than a pushpin type. The I've heard up quickly but follow the time guidelines before putting a pizza in. The only cooking issue I had was the burnt crumbs, cheese and sauce that accumulated on the stone. Next time we will use less sauce and clean as much as possible between pizzas. Otherwise, great cook on the pizzas. Very good dough recipe in the booklet. If you love pizza you will love this oven.

ずっと探してましたが、やっと手に入りました。 USガス－JPプロパン－カセットボンベ（４本）のアダプターを付けて利用してます。 外気温が低かったので、通常のボンベでは温度が２００℃より上がりにくかったです。 お湯に浸したタオルで温度を上げて使いました。 12分ほどで３７０℃を難なくクリア、ピザも3分程度で焼きあがります。 短時間で焼きあがるため、野菜の水分が出ず、ナポリ風でもパリッッとサクッと焼きあがりました。 さすが電気オーブンとは違います。 シンプルな構造なので手入れも楽です。 温度計がついていて使いやすい。 注意点 アダプターに多少の知識がないと困りますね。 USガスとの変換は各種発売されています。 使う燃料によって最適の物を選ぶ必要あり。 ピザピールのサイズに注意です。 アルミ製角型だと間口に合わせると円形のため奥まで入りません。 改良点 蓋が開閉式だといいなと思いました。 間口が狭いため、時々蓋を取って作業します。 その時、暑いのでグローブして蓋を外しまた戻す、少し面倒です。 今後 ナンとかもおいしく焼けそうです。 いろいろな窯焼き料理にチャレンジしたいです。

Estoy encantada con mi producto, y necesito comprar otros dos ¿volverán a tener disponible?

J’ai eu le même modèle durant 8 ans…je trouve que c’est un bon rendement. Fonctionne très bien.

Excelente