Pizzacraft Blog

So you've purchased a Pizzeria Pronto (or PizzaQue) and after a bit of practice you've become a pizzaiolo. The neighbors ate your delicious pizza last week and told their neighbors... who told their neighbors... and somehow you’re now the candidate for a giant pizza party! Whether this pizza party was your idea all along, or your friends and relatives twisted your arm, we figured it was time for tips on making large amounts of pizza. We've assembled this guide with pizza industry tricks and techniques discovered in our test kitchen, all to help you out in the heat of the (pizza) moment.

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.

Some would argue the calzone is nothing more than another spin on pizza, while others beg to differ that the calzone is in a whole different realm than pizza. In my opinion, it’s apparent the calzone is sometimes forgotten or never given the chance to captivate the taste buds of many pizzaholics. We’re here today to plead on behalf of flavor that you give calzones a chance. We’ve rounded up three of our best calzone recipes to share with all of you die-hard pizza fans. We're also going to show you the technique and steps on how to make calzones.

Not many things stick out in my mind more than the classic, giant soft pretzels we used to beg mom for on every visit to the mall. As I got older many of my tastes changed, but the pretzel was one thing I’d never lose the craving for. Garlic, cinnamon, jalapeño, or almond, all made right in front of you. Bathed in butter and dusted with salt, fresh out of a piping hot oven, nothing beats a good soft pretzel. A few weeks ago it dawned on me: “We should try these in the pizza oven!” With a few good recipes and an eager new intern, I set off to discover if it was possible.

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.

Since its release, the Pizzeria Pronto has had an overwhelmingly positive reception. At the same time we've also received a lot of great questions about the oven, both from oven owners and from people interested in buying one themselves. We've been keeping track of all the questions asked, and today we've gathered our most popular Pizzeria Pronto questions and are sharing our answers.

Pizzacraft, in conjunction with The Companion Group, is excited to announce its first annual Pizzafest was held on Saturday, November 8th from 11am-3pm in Berkeley, CA.

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.