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Author Topic: Oven help, Pizzeria Pronto  (Read 398 times)

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Offline Itsamarmot

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Oven help, Pizzeria Pronto
« on: October 14, 2021, 10:08:42 AM »
Anyone have experience with these? I have also been considering and ooni but I saw a pronto on CL for very cheap. Reviews look ok, wondering if it is a serviceable option.

https://philadelphia.craigslist.org/app/d/philadelphia-pizzacraft-pizzeria-pronto/7384078272.html

Offline ToniPizza

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Re: Oven help, Pizzeria Pronto
« Reply #1 on: October 14, 2021, 11:26:44 AM »



Here is promo, I'm not sold. Pizza are baked in only 5 minutes, fcking lol. Just pop a pizza stone in your home oven and you have same result. Buy ooni or roccbox or other small gas oven.





Offline Itsamarmot

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Re: Oven help, Pizzeria Pronto
« Reply #2 on: October 14, 2021, 12:24:29 PM »
I have seen the videos but they don't say much about true performance.

Offline smtdev

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Re: Oven help, Pizzeria Pronto
« Reply #3 on: October 20, 2021, 11:08:47 AM »
I started out with the Pronto. It will get up to around 700 F, so definitely a step above a home oven. The burner is in back and the oven is pretty small, so you need to pull the pizza out to turn.

I was going after Neapolitan style, which this will not do even after mods. I changed out the regulator to be able to better control (and push more) gas, as well as blocked off the top vents to increase dome temp. I got it to run up to 850, but the dome is too low and required far too much gas adjustments to keep from burning the pizza.

I returned it to stock and used it as a travel oven which it did admirably. It's light and can be run pretty much anywhere. Ultimately, my sister asked to buy it from me after I purchased a Pizza Party and I ended up just giving it to her. I kind of wish I still had it at times though.
This sickness consists of:
Pizza Party 70x70, Carbon, Edil Planet Surriento, Blackstone

Offline Itsamarmot

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Re: Oven help, Pizzeria Pronto
« Reply #4 on: October 20, 2021, 12:02:35 PM »
Thanks, thats what I thought.

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Offline amolapizza

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Re: Oven help, Pizzeria Pronto
« Reply #5 on: October 20, 2021, 02:50:27 PM »
I'd imagine that you could make a very tasty pizza with 650-700F.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline smtdev

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Re: Oven help, Pizzeria Pronto
« Reply #6 on: October 20, 2021, 04:29:50 PM »
I'd imagine that you could make a very tasty pizza with 650-700F.

Yes, I was quite happy with the results at the time.
This sickness consists of:
Pizza Party 70x70, Carbon, Edil Planet Surriento, Blackstone

Offline Itsamarmot

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Re: Oven help, Pizzeria Pronto
« Reply #7 on: October 20, 2021, 05:18:50 PM »
I am gonna hold on for a used ooni I think.

Offline smtdev

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Re: Oven help, Pizzeria Pronto
« Reply #8 on: October 20, 2021, 05:38:11 PM »
Smart choice I think. You would likely "outgrow" the Pronto pretty quickly.
This sickness consists of:
Pizza Party 70x70, Carbon, Edil Planet Surriento, Blackstone

Offline RHawthorne

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Re: Oven help, Pizzeria Pronto
« Reply #9 on: October 20, 2021, 10:17:22 PM »
I'd imagine that you could make a very tasty pizza with 650-700F.
Personally, 650 to 750 is my sweet spot. There's nothing wrong with really high temps, but it only helps if you can control the heat and make the most of it. I use anthracite in my Ooni Pro oven, and I can get it to over 800 degrees that way, but I always let it cool back down to under 750 degrees before I throw in a pizza, because I don't find that the heat is well controlled enough in that oven to get a balanced bake without just burning the pizza. I think a lot of people worry too much about hitting super high temps, when they should really be the most concerned about operating at whatever temp gives the most balanced bake with the ingredients used. The number on the thermometer is not everything.
If we're not questioning the reason for our existence, then what the hell are we doing here?!

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Offline amolapizza

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Re: Oven help, Pizzeria Pronto
« Reply #10 on: October 23, 2021, 12:21:00 PM »
Personally I think that one has to think about pizza in a reverse timeline.

The oven determines what kind of style can be baked.  Then you have to make changes to the dough depending on what target result you want, again determined by the oven.  Then rinse and repeat until you have dialed in the fine details and are happy with the results.

The same with stretching, any problem you have with the dough depends on the previous steps, the recipe, the kneading, the time and temperatures, etc.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

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