So you've purchased a Pizzeria Pronto® Outdoor Pizza Oven and have hit a few snags during assembly or your first cooking session. You can find troubleshooting tips in the Pizzeria Pronto Owner Manual on page 17, or view the Auxiliary Lighting Instructions. We've also provided some of our most common questions below. We also recommend you pay special attention to the cooking pizza section flagged in the user manual.
Pizzeria Pronto Instructional VideosFor the most detailed instructions on the Pizzeria Pronto oven assembly and temperature instructions, view our YouTube videos on:
Common Troubleshooting Questions
The #1 Question We Receive“My oven is not igniting, what’s the problem?”
- Is the starter sparking? Make sure you have the black starter wire from the valve assembly plugged into the gas inlet assembly. The spark travels from the starter to the burner via this wire. Take a look at our blog post to view details and photographs of the starter wire connection.
- The starter may take more than one try to ignite. Remember if it is the first time attaching the gas hose you need to allow time for the gas to travel through the hose to the burner. Click 2-3 times and check that the oven is lit either by listening or confirming the presence of a blue flame through the observation hole on the right-hand side. Be careful not to get too close to the oven opening especially when using the starter.
- You may have tripped the safety mechanism during assembly. Follow the reset instructions on page 9, section c of the manual.
- Do you have enough gas in your propane tank?
Pizza Oven Temperature
Oven temperature will vary with the ambient temperature. The oven temperature may need to be hotter on cold day or cooler on a hot day, as with any oven or grill. Wind can also have an effect on oven performance so make sure you protect the oven form wind while cooking.
Preheating the Pizza Oven
Preheat the oven for 10 minutes but no longer than 15 minutes. Overheating can cause the stone to get too hot and may burn your first pizza crust before the toppings are done. This is not a concern during multiple cooking sessions as the pizza dough draws heat from the baking stone. Do not allow the oven to run longer than 15 minutes between pizzas as this can also cause the stone to overheat.
Inserting Your Pizza into the Oven
Once your dough is stretched you can make the pizza directly on a pizza peel. Be sure to use plenty of cornmeal or flour so the pizza slides into the oven easily. Don’t let the pizza sit on the peel longer than 2-3 minutes or the pizza dough will stick to the peel.
If your dough is sticking to the pizza peel, insert the peel into the oven, with the pizza on top and let it cook for roughly 30 seconds to firm the bottom of the crust and remove the peel.
It is possible to push the pizza off the back of the stone. Take care to center your pizza on the 14” stone when you put it in. If you need to move the pizza, wait approximately 30 seconds while your dough sets, then move the pizza to the center.
If the bottom of your pizza is cooking faster than your toppings, insert an aluminum pizza peel under the crust to prevent burning.
Not cooking pizzas back to back? Turn down the oven! If you have waiting more than 5 minutes between pizzas, turn it down to low until you are ready but put in the next pie.
Cooling the Oven
Allow the oven to cool to before moving it. Use heavy duty, heat-resistant grilling gloves if you need to move the oven before it has cooled. Allow the oven to cool to 115° F before moving or storing. The oven will be warm to the touch after 30 minutes.
Using a 1 lb. Propane Tank
When using a 1 lb. propane bottle keep the bottle upright and on the same level as the oven to maintain proper pressure and fuel supply.