I have had the pronto for about 4 months and overall it's a good oven - certainly much better than what I could achieve in my home oven. Still, it wasn't getting hot enough for a two minute pie, especially when temps started dipping.
I've since bought a Blackstone and have been using the Pronto when cooking elsewhere. I added a sheet of aluminum foil over the baffle plate in the dome and that helped the top temps a lot more. The heat has nowhere else to go than the front opening, so it can singe the hairs if you get too close. I did a pizza party for family kicking out 20 pies and the oven performed well.
With the BS now as my home oven (until the WFO gets built), I was looking at additional mods to push a little more heat out of the Pronto. I swapped out the regulator with a 20 psi adjustable regulator and by pushing more gas to the burner, I was able to get the temp gauge maxed in no time.
Unfortunately, with half a dozen guests eager for pizza, the BS motor died and I had to put the Pronto into service before dialing in what the best settings are. This would become an epic fail as I struggled to get the right gas to heat settings. The temps were where I wanted, but the first pies were burnt on the bottom while the dome heat was still falling short. I found I had to dome each pizza to prevent burned crusts. Of course I was also struggling with a wetter dough - not sure why because my dough recipe is established and consistent. Not that night! I was having a tough time with sliding off the peel and the dough tearing.
By the time I got to the last pie (and last shred of patience), I had cranked the gas pressure down to what is probably closer to stock. While the last pizzas were far better than the first, it's not a fun learning curve when you have hungry guests. I may take out the foil from the dome and see if that changes anything. It could be that the design itself will guarantee that the burner will concentrate most of the heat on the bottom stone. Maybe a baffle plate between burner and stone could push more heat around out to the sides to boost dome heat while reducing direct heat on the stone.
As I said, it is a good oven and considering I can throw it in the car and crank out reasonably good pies, I am happy with it. Maybe I should leave well enough alone.