Pizzacraft PC0601 Pizzeria Pronto Indoor Stove Pizza Oven - Red

Me gusto mucho como funciona. La estoy usando para un pequeño negocio y ha dado muy buenos resultados

Brilliant and fast delivery

=== Day 1 ===Pizza 1. It stuck to the stone, about half of it was burnt black under.Pizza 2. It didn't stick at all: I used more flour.=== Day 2 ===Pizza 3. Almost perfect, too sad it didn't land perfectly so one side was a bit folded and burnt (because of the fat sliding under). The rest was not burnt at all, it was perfectly baked. Just the right amount of flour under the pizza.Pizza 4. It went up to 700°F! To get the maximum heat, place the oven very very well centered! Well... Sadly it seems a bit useless to go that high because the heat reflection from the top is a bit too low. That means the pizza was quickly burnt under (also because I put way too much flour under it) and it didn't cook the top much faster than when it's around 500°F-550°F.So now I guess the good news is that my burner is clearly powerful enough to properly heat the oven. The bad news is that it's not such a good thing to go up to 700°F because of the "poor" heat reflection. (edit: if the pizza has the right amount of flour and it lands properly in the oven, it's actually a good thing to have it at 700°F, but it's much less forgiving than at 550°F, meaning you really have to do it right or you'll have burnt+overcooked or burnt+undercooked pizza)I just ordered a pizza peel a bit smaller than the one I already had, which is a bit too big for this oven.It's kind of exciting to re-learn how to make pizza. (I preferred when I used my former oven with 2 pizza stones. I could then make much larger pizzas and it wouldn't be slower at all. It was not a great oven at all, except for pizza, because it was using gas and pretty fast. Now I have an electric one that is very slow, otherwise I wouldn't have bought this small pizza oven.)P.S. I advise you use a wood pizza peel, not a metal one, to land the pizzas, because it's much easier. If you use a wood pizza peel, I will advise you to avoid washing it with anything containing water. Just brush it and make sure it remains dry. If there's a sauce stain or fat stain, put some flour on it, let it absorb it, and brush it off. That way will prevent nasty mold from growing on your wood, and it won't change shape too much.=== Day 3 ===Pizza 5 & 6 are getting better. Not perfect though (still waiting for my new pizza peel) since the way the pizza lands in the oven is a bit to slanted and makes some toppings roll on the pizza or the dough to fold a bit.=== Day 4 ===Now I have the right pizza peel *and* I'm getting the right amount of flour under the dough *and* at the right time, which is right before putting the pizza in the oven. So, pizza won't stick to the stone, it won't have burnt flour.It takes about 6 or 7 minutes to bake the pizza, and that's a bit too much, it makes the crust a bit too dry. Gonna have to try with a slightly wetter dough, but it'll be a bit harder because it means stickier.Overall, I'm quite happy with this oven because it's really fast. It's competing against a slow electric oven so it's kinda easy for it to win!P.S. the peel I ordered is https://www.amazon.ca/gp/product/B001PZD5LU (24 inch).=== Final edit ===A few notes:# Moisture of the doughIt's important to make the dough moist enough for the temperature of the oven: the hotter it gets, the more water the dough needs not to burn! If you make a dough that's not moist enough, lower the temperature and bake longer.My dough has about 77% of the weight of the flour in water. In other words, for 1000 grams of flour, I use 770 grams of water.# Temperature of the stoneBe careful: the temperature of the stone is NOT the temperature on the thermometer. The temperature of the thermometer rises much faster than the stone's. If your stone is not hot enough, wait a little before baking the pizza. If the stone is too hot, open the door and let it cool down a minute.

perfetta. un po lunga nello scaldarsi, ma dopo due o tre volte che la si usa ci prendi la mano.consigliato...

Tres décevant.Je me faisais une joie de pouvoir faire des pizzas maisons comme un chef.Sauf que des la première utilisation la plaque à l interieur est devenu toute noire et c est cassé. Je n ai donc plus jamais pu l utilisé et ma pizza a été cramé.Je l ai utilisé sur une plaque a gaz et c est normalement fait pour ça.En gros j ai jeté mon argent par les fenêtres.L appareil lui est toujours en bon état mais j ai peur de racheter les plaques en pierre et que j ai le même problème.