Pizzacraft Blog

Pizza is a fantastic and delicious food, but lately more and more people are discovering that they are sensitive to gluten. Quite a few customers have asked us about gluten-free pizzas, and more specifically how they cook in the Pizzeria Pronto. We figured it was about time we shed some light on the subject.

If there's one thing that’s constantly subjected to extreme conditions, it’s your trusty pizza stone. Despite the wear and your stone goes through, it’s a surprisingly resilient tool that in most cases will last for years. I've even seen pizza enthusiasts who've boasted about owning the same pizza stone for over 10 years! Maybe a decade is setting the bar a little high, but today we’ll go over a few maintenance and usage tips on how to clean a pizza stone and keep it in great shape.

Perhaps one of the most admired talents a professional pizza maker can possess is the ability to toss and twirl pizza dough. Somewhere early on in my career, I learned how to toss pizza dough high in the sky. It didn't come easy, and trust me – I had my fair share of pizzas land on lamps, co-workers and (nearly) on customers. As much as it can impress the crowds, it can be equally embarrassing to have things go awry.

So you hit the pizza parlor hard last night. You were starving and ordered a little too much pizza. No worries; everybody knows leftover pizza is the best! While there are a large number of people who enjoy cold pizza, and even those who prefer it over hot, maybe you’re not one of them. A few years ago, I got pretty wise on reheating my leftovers. Since then there have been a few blogs with some very inventive, crazy ways to reheat your leftover pizza. While I was intrigued to see people reheating pizza in waffle irons, today I'm going to show you how to reheat pizza, the simplest and most proper way.

So you’ve purchased one of the best portable outdoor pizza ovens that money can buy, and now you’re wondering “How can I master my new oven?” It’s a question we get fairly often at the Pizzacraft headquarters. Some people learn to use the oven quickly, while others take a little more time to become master pizza chefs. We’ve discussed the ins and outs of making a perfect pizza at home in a recent blog, but today we’re going to talk more about the Pronto specifically. We’d like to share a few Pizzeria Pronto cooking tips that we’ve learned to get the perfect pizza while using this oven.

At the Pizzacraft headquarters in Berkeley, we’ve tried just about every possible way to cook a pizza, searching to beat our personal bests. From tinkering with pizza steels under a broiler, to a frozen pizza smoked and cooked on the grill, we’ve learned a lot about pie cookery. We wanted to share our findings with everyone to help you step up your home pizza game, so here are a few things you can do to take your pizza game to the next level.

For most of you at home, hand-stretching your own pizza dough can be a very intimidating process. Over the 12 years that I worked in the pizza industry I learned a few tips and tricks I thought I’d pass along to help the learning process. In this blog, I’ll discuss the three techniques used when stretching pizza dough by hand. I’ll also give a few tips on what not to do when handling your dough.