PC0601 Pizzeria Pronto Stovetop Pizza Oven

When this thing is on sale at Amazon the price is downright silly. For less than the price of a Pizza Steel and not much more than a pizza stone you get a whole pizza oven that includes a pizza stone. If you have a gas stove, read no further and buy this. Some comment that is is unforgiving. Go Try an Ooni if you want to know unforgiving. On an Ooni is you don't keep the wood pellets flowing at the right pace or properly manage your chimmney your pizza will taste like soot. Yes you have to watch your pizza and like just about every pizza oven you need to turn the pizza once during the cook but unless you are comparing this to a toaster oven, this is easier to use than most alternatives. If you cook at high temperature your margin of error in terms of time is smaller. The rules of physics apply to this oven and every other oven. THis oven is well put together, smartly engineered, not overly bulky, gives you very good pizza and unlike making pizza in an oven does not require 30 minutes of prehearing to get the stone hot. This would 4 star product if it was priced at full retail of $180.00 at current prices its a five star value. Bravo PiazzaCraft and Amazon.

Making pizza at home has never gone all that well in my house. The crust always turned out spongy and not even slightly crunchy and it never looked all that appetizing, so we almost never did it.Enter: Pizzacraft Pizzeria ProntoI got this thing on a deal, but now that I have it I would've happily paid what it goes for normally. Set up is fairly easy (assemble it on top of your stove and lock it in place with the small included cable so that it can't slide). Turn on the flame (you have to have a "real" stove, no electric here), let it heat up and in goes your pizza! My stove isn't all THAT powerful so it "only" gets up to about 580 for me which is low on the "pizza making zone" on the included thermometer but that does plenty to get a nice crispy crust.That said, a few notes/suggestions:1. Be careful not to let cheese/toppings fall off on to the pizza stone (it will burn and crust itself on to the pizza stone, you can scrape it and get it off but it becomes a bit of a hassle.).2. Be sure to use corn meal on the bottom of your crust. It REALLY helps the crust be able to move around on the pizza peel and the pizza stone. Be careful not to use TOO much though, it will start to burn and smoke if you use too much. I've found a happy medium now and it works quite well.3. I recommend grabbing the pizzacraft pizza peel, its the perfect size to be able to slide right under any pizza in this oven and folds nicely forstorage).4. Make your own dough. You don't realize the difference it makes until you have a piece of your homemade dough next to the store bought stuff and see the difference.Either way: BUY THIS THING! It's wonderful and produce some great pizza. I can't wait to experiment with various different recipe ideas in this thing.

I wanted to like this product. I was so excited for its arrival and bought a pizza peel to go with it. After following the prep and cooking instruction i managed to burn the pizzas in the center whilst leaving them Raw on the edge, I thought this was an error on my part but turns out it’s a design flaw i tried a number of times and the result was both sides of the stone being left with heavy burn residue and the bottom stone meant for taking the heat being cracked sadly missed my return window for the item but it’s a shame as I had family anticipating successful usage of this item as well. What a shame this item could’ve been a real game changer.

Overall great solution for price, next step up from this would be in the 200-300 range or building a custom pizza oven outside. The nirvana is 600 degrees and even heat, then 700 for thin crust styled. This gadget gets very close with only a 15min warm up. Tried both pre-made crusts and raw dough, both worked great.tips:1. If your doing a deeper to medium crust; par-bake first, then add cheese/sauce/toppings, then put on stone2. Thinner crust can go right on stone as raw dough, for anyone burning centers, think thinner3. cornmeal and pizza peel are required unless your dough is very stiff4. Pre-made par-baked store bought dough's work awesome!Good:-15mins to get 600!-Can get 650ish with proper conditions-Gets the awesome pizza oven flavour with flour being properly cooked and browned (due to high temps)-Actually gets the crust cooked / browned; typically not possible on home units! Was impressed,Bad: overall take with a grain of salt, not overly concerned with any of the issues-Temp range on a 20,000 BTU bosch center burner is 600-650 degrees, (going need a serious burner to heat)-Backside of pizza cooks faster, need to rotate during cook-custom pizza peel required, smaller size-loading and unloading pizza is tricky-easy to burn yourself-temperature control fluctuates and can be finicky (expected with smaller size)