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Pizzacraft Pizzeria Pronto Outdoor Pizza Oven, Lightweight, Portable & Safe On Any Surface, Black

    • Based on 335 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Wednesday, Nov 27
Order within 20 hours and 11 minutes
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Features

  • Included Components: The Pizzeria Pronto Outdoor Pizza Oven, A Specifically-Designed Cordierite Pizza Stones, Thermometer, Matchless Starter, 48" Gas Hose, And Standard Regulator For Type I Fitting.

Description

Make a day of cooking hand made, brown and crispy pizzas with this Pizzeria Pronto outdoor pizza oven from Pizzacraft. The oven features built in cordierite pizza stone that gives your pizza an even and thorough browning. Also included are a thermometer, matchless starter, gas hose, and standard regulator. The oven is portable, making it ideal for camping, cook outs, and picnics.18-3/5" L x 18" W x 15" H

Brand: pizzacraft


Color: Black


Product Dimensions: 18.58"D x 18.11"W x 15.24"H


Special Feature: Lightweight, Portable


Control Type: Knob Control


Brand: pizzacraft


Color: Black


Product Dimensions: 18.58"D x 18.11"W x 15.24"H


Special Feature: Lightweight, Portable


Control Type: Knob Control


Door Style: Top


Included Components: The Pizzeria Pronto outdoor pizza oven, a specifically-designed cordierite pizza stones, thermometer, matchless starter, 48" gas hose, and standard regulator for Type I fitting


Model Name: Pizzeria Pronto Portable


Door Material Type: Stainless Steel


Power Source: Propane


Size: Lightweight, Portable & Safe On Any Surface


Global Trade Identification Number: 01


UPC: 050016360001


Manufacturer: Charcoal Companion


Item Weight: 27.5 pounds


Item model number: PC6000


Is Discontinued By Manufacturer: No


Date First Available: October 17, 2013


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Wednesday, Nov 27

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • 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! ... show more
Reviewed in the United States on January 30, 2017 by Jennifer
    • 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! ... show more
Reviewed in the United States on October 14, 2016 by Paul Thomas
    • Great results right out of the gate!
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. ... show more
Reviewed in the United States on September 12, 2014 by hawaiidreamer

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