Pizzeria Pronto Stovetop Pizza Oven

Product Description

If you've ever dreamed of transforming your kitchen into a pizzeria, the Pizzeria Pronto Stovetop Pizza Oven can help you get the hot, fresh pizza you love.

Most conventional ovens can only achieve temperatures of 500 F and require up to an hour to reach those heats. The Stovetop Pizza Oven can heat up to 600 F in about 15 minutes, allowing you to cook your pizza in as little as 6 minutes. The Stovetop Pizza Oven uses one of your stovetop's gas burners to reach cooking temperature. Simply place the oven on top of your burner and turn it on.

The oven's heat-efficient design traps and reflects heat to create the optimal pizza-cooking environment. Dual cordierite baking stones absorb the direct heat from the flame and redistribute it evenly, eliminating hot spots. The stones are separated by a layer of air to diffuse heat, and the bottom stone has a cutout for improved airflow. The built-in thermometer lets you know when it's time to cook, and the moisture vent in the top prevents your pizza from becoming soggy.

With the Pizzeria Pronto Stovetop Pizza Oven, you can get pizzeria-perfect pizza in your own home.

HOW TO USE: Assemble your oven as instructed in the manual (about 15 minutes). Place the oven on top of your gas stovetop burner, making sure the opening on the bottom of the oven (which exposes the bottom cordierite stone) is centered above the burner. Turn your burner to high and allow to preheat for 15 minutes with the door shut. Remove the door and place your pizza on the stone using a pizza peel. Replace the door and allow to cook for about 3 minutes. Remove the door and use your peel to extract the pizza and then rotate it 180, then replace the oven and shut the door. Allow to cook another 3 minutes and remove.

PLEASE NOTE: Your stove top needs to have gas burners. The Stovetop Pizza Oven will not work with an electric range. Recommended for 9500-15000 BTU NG or LPG Indoor gas range burners. Can be used on burners with lower BTU, but preheat time may be longer.

PLEASE NOTE: The Stovetop Pizza Oven will reach 600F during cooking. Please keep this in mind when determining whether the Stovetop Pizza Oven is compatible with your stove top. The Stovetop Pizza Oven should fit directly over one of your burners without covering or coming too close to materials that could be damaged by high heat such as plastic knobs or counter tops made of heat-sensitive materials. Built-in ranges featuring knobs on top of the range directly next to burners are not compatible with the Stovetop Pizza Oven. We do not recommend purchasing the Stovetop Pizza Oven if your range has dial knobs near your burners or if your range is directly next to a countertop that can not withstand some heat.

PLEASE NOTE: Many types of peels will work with the Stovetop Oven. However, we strongly recommend Pizzacraft PC0231 Aluminum Folding Pizza Peel (pictured above, sold separately) designed specifically to work with the Stovetop Oven. This peel will make it easier to transfer pies in and out of your oven.

CAUTION: Oven will become very hot. Use heat safe gloves when handling. Do not leave unattended. Allow to cool before cleaning and storing.

100% Satisfaction Guaranteed. Pizzacraft is here to help if you have any questions or concerns.

Features

• Bake restaurant-quality homemade pizza on your gas stovetop
• Pre-heats to hotter than a conventional oven in under 15 minutes, up to 600F
• Cooks pizza in only 6 minutes
• 12” hollow-core Cordierite pizza stone distributes heat evenly for a perfect, crispy crust every time
• Constructed of a sturdy Steel base and vented Hood, includes built in thermometer
• Door keeps heat in while cooking, silicone handle slides it safely open and closed
• Fits most but not all gas stovetops, not compatible with electric ranges

Top Reviews

Great Pizza Oven
by L. Ellingson (5 out of 5 stars)
January 4, 2019

I get great results from this oven. The trick to it is not to follow the directions given or you will burn the bottom of the crust. For best results pre-heat the oven over a low flame to let the stone heat up slightly. When you put the pizza in turn the flame up to high and the top and bottom of the pizza will cook at the same rate. This has never failed for me and we have enjoyed some amazing pizzas.
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Essential Pizza Crafting Tool
by Christopher (5 out of 5 stars)
November 20, 2018

Quickest easiest thin crust maker we own! We do large thick crusts in or 'normal' oven and tasty perfectly wood fired goodness in our Green Egg but if you want a quick reasonably sized excellent treat in minutes this is the tool! The Green Egg takes an hour to stabilize the temp while the oven can't get hot enough to properly crisp the crust and that's where this thing excels. We can pop it on our gas stove, turn the burner up high, start rolling the dough and grating the cheese and in 10-15 minutes it's at 650-700 degrees and ready to roll. We typically do 4 minutes, rotate 180 degrees, then another 4 minutes to get great even cooking. Wouldn't hesitate to recommend this to any pizza making fan (that has a gas stove)!.
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Best crust I've ever made!
by mturck (5 out of 5 stars)
January 12, 2017

I've been experimenting A LOT with anything Pizza related: different dough recipes ( Bread Flour vs Caputo 00, warm vs cold ferment, Stand Mixer vs Food Processor,...) , different cooking methods ( Top Rack Broil, 2 stones, Stone over Steel, BBQ with 2 stones, etc...) .

I can say honestly that other than Par Baking the crust ( which has it's own set of challenges ) nothing has given me such great and consistent cooking results as the Pizzeria Pronto! The quick warm up time makes it even better, but I'd have gladly waited longer for it to heat if needed.

The only thing I've noticed, I seem to be getting slightly un-even cooking on 1 side, which i think as more to do with the burner on my stove than the device. I bought this Thermometer for $13 during a deal https://www.amazon.com/gp/product/B00DMI632G/ref=oh_aui_search_detailpage?ie=UTF8&psc=1&tag=c-t-20 and I can definitely see that it's hotter on the 1 side. I'm experimenting rotating the top stone ( which I'm sure is against the manufacturers recommendations for legal reasons alone ) to see if that'll help. I also tried 2 rotations of the pizza during cooking, but that seemed to let out a little too much heat
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Tricky and unforgiving but very useful
by Hemevubal (5 out of 5 stars)
August 20, 2018

I've made some of my best pizzas with this thing but also some of the worst. The best is when you keep close track of the time and get the pizzas out in time. The worst is when I didn't do that and wound up with lumps of carbon. The difference can be as little as two minutes. Also be aware the thing will heat up a lot and perhaps discolor your stove surface and counter. For me also there are also issues of uneven heating. If you have a thick pie you should rotate the pizza before it unevenly burns. I like the challenge so I like this oven. Just be aware of its eccentricities and always have extra dough just in case you need to start over again.
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Learning curve but worth it!
by Monica (5 out of 5 stars)
July 5, 2018

Like others have said, there is definitely a learning curve when putting the pizza oven together and actually using it. However, each time I use it, the results are better! On my stovetop, it heats up to 500 degrees in under 10 minutes, and to about 650 in 15 on the "power burner". The first time I used it, I made a thin crust frozen pizza and it went ok...I got nervous and took it out a little too early and did not have the proper tools to make the job easy. I ended up repurposing a metal cake spatula and regular spatula to get the pizza out. I highly recommend getting a pizza peel and pizza screens (which I also got on amazon for cheap) - so much easier maneuvering the pizzas inside the very very very hot oven. The second time I made my own dough (much easier than expected) and a pizza screen. I just pre-baked the crust for 5 minutes, added the toppings, and baked for another 5 minutes. They came out great! I have to experiment with different cheeses and sauces now!
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Woo Hoo
by Bob Smithers (5 out of 5 stars)
May 16, 2019

Love this thing. I get up to about 675 deg in under 15 minutes on my crappy gas range which take 15 minutes to boil water, so if you have a decent range you could probably do even better.

I get great crust with the pre-made and frozen pizzas, including rising crust (I actually love frozen pizza). I'm sure when I get the time to actually do fresh homemade crust it'll be even more awesome.

The only real thing I wish is that the heat to cook the toppings could be better, you sometimes need to finagle with a few tricks to make sure things up top cook enough before the crust burns and it is hard to get a really loaded pizza to cook through enough on top. I'm not sure how this could be done easily, the only thing I could think of was if they could get the roof of the oven to be insulated or have a stone up there to radiate more heat back down (this would not be easy).

Also, this pig does take up a good amount of space when not being used. It will not fit in standard cabinets. The manual shows a custom-fit fabric storage tote with handles that looked AWESOME, but they don't actually sell it and it's never been made and according to customer service probably won't be. What I HAVE found works okay though for storage is the blue insulated shopping bag from TJs. The oven slides in almost perfectly and you can fit the peel in there too. You have to be careful so you don't tip it too much and have everything rattle around and possible break one of the stones, but other than that it works great and only cost about $9 if you have TJ in your area.
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Great little oven
by AJC (5 out of 5 stars)
January 25, 2018

Great little oven. I need to be truthful though it has a learning curve involved. The instructions are clear about that as well just need to learn your stove and figure out the adjustments you need to make. I ended up using a Indoor Stove Top Grill under it to raise it off the burner and even out the heat. The center was burned on everything I tried so if you have that issues I would suggest a flame tamer burner plate or in my case I went with the grill so I had two uses for it. Really was thinking maybe less stars but thought about it and I decided its the quality of the little oven and the fact that nobody makes anything like it. Fills that gap for me my counter top oven died and I wanted an oven for the truck now I have both.
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Built well. Performs as advertised.
by Lou9729 (5 out of 5 stars)
March 20, 2017

Built well. Performs as advertised. Takes a little practice, but once you understand how this product cooks, you'll be making authentic pizza, Stromboli and bread. I was able to get mine to over 700 degrees F (Wolf stovetop w/15kBTU burners). Very impressed w/this stovetop pizza oven.
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600 degress in 12 minutes. Excellent Results, Superb Value
by MiamiTechnoLawyer (5 out of 5 stars)
May 28, 2019

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.
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The bottom of every pizza I made ended up burnt.
by Wes (2 out of 5 stars)
April 8, 2018

No matter where I set the burner temperature the bottom of every pizza ended up burning. I couldn't get the top off a pizza cooked without the bottom burning. Maybe if the dome of the pizza oven held the heat in better it would have worked.

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