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

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.

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 propaneWe 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!

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.