At The Companion Group, we believe that "innovation starts here." A few years ago, our design team thought that there had to be a better way to make a pizza at home. After two years of planning, developing, and revising several designs, the Pizzeria Pronto Portable Outdoor Pizza Oven was born. Even in its earliest stages, we knew the Pronto had some serious potential… not only for cooking great pizza, but for cooking other foods too. Here’s a sneak peak at just a few of the innovative, new Pizzeria Pronto accessories coming down the pipeline later this year.
We all know pizza is a great food year round, but for the serious home pizza chefs, what we put on our pizzas and when can sometimes make all the difference. Using seasonal ingredients will save you money while making your pizza taste better at the same time. Now that we’re officially into spring, we’ve rounded up three of our best spring pizza recipes for you to enjoy.
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.
At a sales convention in the heart of midtown Atlanta, I had heard some buzz about a local pizza place that was gaining popularity. Naturally, I had to go see what all the fuss was about, and if indeed it was true Naples style pizza.
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.
Baking steels are all the craze in the pizza industry! Today I explain the tips and tricks of using a steel independently, or in tandem with a pizza stone to create the crisp pizza crust we all crave.
Historically, the only ways to enjoy pizza were takeout from a local pizza parlor, building a large and expensive wood-burning oven in your backyard, or settling for a frozen pizza cooked on your home pizza stone. The Pizzeria Pronto changes all that.
