Common Problems and Mistakes on the Stovetop Pizza Oven

The Pizzeria Pronto Stovetop Oven is a great way to make delicious pizzas at home. There are a few things to consider before buying the oven including the type of stove you own and burner output. However, if you meet the requirements this oven is a great alternative for people who don’t have the outdoor space for a Pizzeria Pronto Outdoor Pizza Oven.

Learning to make pizza in any oven can be a process. It takes time and some mistakes. Hopefully, with a couple of pointers, we can minimize some of the frustrations and get you making restaurant quality pizzas in no time!

A common issue for a new pizzaiolo is dough sticking to the pizza stone. This can happen for a couple of reasons: the stone is not hot enough or the dough may be too wet. A good indication whether your dough is too wet is whether a bunch of dough sticks to your hands when stretching it. The perfect dough is slightly tacky but not sticky. If your dough is sticky don’t worry: there is an easy solution. Add a little flour to your work surface and knead your dough until it’s perfect. If your dough is not too wet and it’s still sticking then it might be an issue of the stone not being hot enough. It is hard to give an exact time for preheating. A good rule of thumb is to get the temperature up to at least 500 F and then wait 5-10 more minutes. This will ensure that the stone is fully heated.

Another problem that can arise is the bottom of the crust burns before the top is done. The first thing to do is to make sure your dough is portioned to the right size. If too much dough is used it will take longer to cook and eliminate much of the airflow needed to cook the top of the pizza. Shooting for a 4-5½ ounce size ball will give you a thin crust that will cook quickly. If you don’t own a scale try to portion the dough so that it’s a little larger than a lemon. Another solution to consider is using the “less is more” technique. Try to make a pizza with a little bit of sauce and just cheese. This is a great way to fine-tune your technique, by having minimal ingredients you eliminate a lot of variables associated with multiple toppings. When you feel like you have had some successes with your cheese pizza add ingredients a little at a time to figure out how much the dough can handle.

The Pizzeria Pronto Stovetop Oven went through hundreds of hours of design revisions and testing. We believe that it is a great product for making pizza at home. There are a few technical aspects of the design that you will notice. Often the most alarming to people is that the door does not completely cover the opening. Don’t worry this is on purpose. The gaps create airflow that helps pull moisture out of the cooking chamber and exit through the top of the oven. This helps create a crispy crust. Something else to notice is that the cable burner lock does not tighten all the way. This feature is not to prevent the oven from moving completely. Rather its purpose is to prevent it from moving toward the edge of the stove and falling off.

 We hope that you like you Pizzeria Pronto Stovetop Oven as much as we do. These tips should get you moving toward beautiful and delicious pizza. Just remember every great pizzaiolo has burnt a pizza or two.

If you are interested to see what we are cooking today in the Pizzacraft kitchen - check us out on Instagram: @_Pizzacraft 

1 comment

Ethel Berget

I have found that the biggest sticking problem is getting the pizza off the pizza wheel when there are toppings, no matter how much flour or cornmeal is on it. So I decided to precook the dough, approximately 45 secs. Then add the toppings and continue. I found this helped a lot, especially when making pizza for a group. It enables you to keep popping out the pizzas quickly if the dough are precooked slightly.

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