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paR-bakeD anD FRozen pizza
For frozen pizza or pizza purchased from a restau-
rant that was partially baked, set the control knob
to “Low”. Set the pizza in the center of the stone. A
much lower heat is required to finish cooking this
type of pizza. Follow the pizza manufacturing in-
structions.
tips
• Using a pizza screen helps keep the underside
from cooking too quickly.
• Less flour or corn meal is needed as frozen pizzas
stick far less than fresh.
• You can still add your own toppings to your fro-
zen crust to customize it.
FResH pizza
If cooking a fresh pizza with raw pizza dough turn
the control knob slightly between “Med” and “High”
depending on the weather. Using a peel, place the
pizza in the center of the oven.
Expect the pizza to cook in 6 minutes. The pizza
should be turned 180 degrees halfway through for
even cooking. Once cheese is melted and the outer
crust and underside has browned your pizza is done
and the oven is ready for the next pizza.
tips
•
Dust the pizza peel with plenty of flour, or corn
meal to prevent sticking. Don’t let a fresh, un-
cooked pizza sit on the peel for longer than five
minutes, as it will stick. If the pizza sticks on an
aluminum peel, leave the peel and pizza in the
oven for 1 minute to release the dough. Then pull
out the peel.
•
If the bottom of the pizza is cooking too fast an
aluminum peel can be used to slow it down by
sliding it under the pizza during cooking.
•
An aluminum peel prevents sticking best and is
recommended by the manufacturer.
•
Check the underside of the pizza 2-3 minutes after
it is in the oven to make sure the stone isn’t getting
too hot. If so, turn the temperature down slightly.
•
The thicker the crust, the lower you will want to
set the oven temperature.
•
Dough will be much easier to work with if it’s at
room temperature. Leave it out covered at few
hours before cooking.
•
When sliding in the raw pizza aim for the center
of the stone. It is possible to push the pizza off the
back of the stone- take care to center your pizza.
If you need to move the pizza, wait approximately
30 seconds while the dough sets, then move the
pizza to center.
•
Protect the oven from wind. Strong wind can
cause the internal temperature to drop. The ther-
mometer needs to stay about 600°F to make per-
fect pizzas.
•
Once a pizza is finished cooking, the oven imme
-
diately is ready for another one. Pizzeria Pronto
®
performs best when pizza are cooked successively.
Do not allow the oven to run empty longer than 15
minutes between pizzas as this can also allow the
stone to overheat.
•
For camping and tailgating consider using a 1 lb.
propane bottle with an adapter that typically lasts
2 hours of use.
•
Oven temperature will vary with the outside tem-
perature. The oven temperature may need to be
hotter on a cold day or cooler on a hot day, as with
any oven or grill.
