Could the people at Pizzacraft please define their use of the term "pronto" for me? Before I buy this outdoor pizza oven, whose photos suggest its cheesy, saucy, doughy output could rival that of the best pizza on earth, aka Imo's in St. Louis, MO, I need to know if pronto means 3 seconds, which is my kind of pronto, or if pronto means 15 or more minutes, which is the kind of pronto whose accompanying labor I defer to my mama.
OK, here we go: "This pizza oven...preheats in 10 minutes and cooks a pizza perfectly in 5 minutes." Uh oh. 10 + 5 = 15 minutes. It's not bad, but it's Mama territory.
The Pizzeria Pronto achieves its self-ascribed level of greatness in 3 ways. 1) The oven's interior pizza stone is made of two interlocking cordierite stones that merge with a hollow core of air in between them. This air acts as a heat diffuser, eliminating the risk of stone hot spots during cooking. 2) A reflective heat shield built into the top of the oven bounces and sends heat back onto the surface of cooking pizzas to ensure the toppings bake at the same rate as the crust. 3) A moisture vent at the top of the oven allows steam to escape so the moist vapor created by toasting pizzas doesn't rain back down onto them, and produce soggy pies.
Pizzeria Prontos churn via propane--there's where your outdoor requirements kick in--so they are portable enough to tote along to tailgates and on camping trips.