Pizzeria Pronto Outdoor Pizza Oven
Make your own pizzeria-quality pizzas in the backyard or on the go with this portable, propane-fueled pizza oven. The Pizzeria Pronto safely replicates the superhigh temperatures of a wood-fired pizza oven, baking flawless pizzas with bubbly toppings and a crisp crust in just five minutes. Requiring no down time between pizzas, the oven is ideal for pizza parties, and it's light enough to take along on picnics, tailgate parties and camping trips.
- Portable pizza oven bakes pizza in five minutes with no reheating time between pies.
- Reaches cooking temperatures of 700°F; preheats in only 10 minutes.
- Two cordierite stones feature a hollow core of air in between, which diffuses heat and eliminates hot spots for evenly baked results.
- Reflective heat shield redirects heat to the top of the pizza, so toppings cook at the same rate as the crust.
- Moisture vent allows steam to escape and prevents sogginess.
- Designed for outdoor use only.
- Dimensions & More Info
- Runs on 20-lb. propane tank with standard adapter (tank not included).
- Can also run for two hours on a 1-lb. propane tank (tank and 1-lb. tank adapter not included).
- Comes with pizza stone scrubber.
- 18 1/4" x 15" x 30" high.
- Diam. of pizza stone is 14".
- 26 lb.
- Made in China.
- Use & Care
- Allow oven to cool completely before cleaning.
- Remove stone from oven and clean by running under cool water and brushing away debris with included scrubber. Do not use soap.
- Remove crumb tray by loosening thumbscrews on the bottom of the unit.
- Ensure stones have dried completely before using the oven again.
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Next Day Delivery
For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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- Roasted Cauliflower with Green Olives
Preheat an oven to 400°F. Lightly oil a 12-by-17-inch nonstick rimmed baking sheet.
Cut the cauliflower head in half, slicing through the core. Using a sharp paring knife, remove the core from each half and discard. Cut the cauliflower into small florets, each about 1/2 inch in diameter.
In a bowl, combine the cauliflower, olives, olive oil, salt and pepper and toss until the cauliflower and olives are evenly coated. Transfer to the prepared baking sheet and spread in a single layer. Roast the cauliflower and olives for 10 minutes. Stir to toss and continue to roast until the florets are lightly golden, 10 to 12 minutes more. Remove from the oven. Sprinkle with the parsley and bread crumbs and toss to combine. Let cool to room temperature. (The cauliflower and olives can be roasted up to 1 day in advance, covered and refrigerated; bring to room temperature before serving.)
To serve, mound the cauliflower and olives in the center of a platter or shallow serving bowl. Serves 8.
Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006). Get the full roasted cauliflower with green olives recipe.
Rated 5 out of 5 by NYcitygirl from Must have for pizza lovers This oven is the greatest! It does get screaming hot in a very short time and it cooks the top and the bottom perfectly. It is one of my favorite things in the kitchen. The crust is crunchy, and the cheese is melted without it being scorched. How did I ever live without it before? If you buy it, definitely get the peel that goes with it. If fits exactly and makes the pizza making so much easier.Date published: 2017-01-04Rated 5 out of 5 by MLWilcox from Great Pizza Oven I have had the Pizzeria Pronto for a couple of years now. I have used it primarily for cooking homemade artisan pizzas. It is a surprisingly great little oven for the cost. It has exceeded my expectations. Although I really covet the Kalamazoo pizza oven, I just can't justify spending $7,000 more. We prefer to make individual sized pizzas, 7 oz dough balls for about 9 inch pizzas. This way everyone gets their favorite toppings or we get to share a variety of pizzas. The epicurean 10 inch wide pizza peel sold here Is perfect for the pronto. A mixture of half flour and semolina on the peel, or just use parchment paper, the pizza slides off easily into the pronto. I probably turn 4 times and, if needed, dome the pizza. My new discovery is using a 10" Lodge square grill pan in the Pronto. The best steak, chicken, and pork chops I have ever eaten - they cook FAST and maintain their moisture. Yesterday, 2 marinated bone in pork chops took only 3 minutes to cook.Date published: 2016-09-25Rated 5 out of 5 by CarolyneDishes from Pizza Love! I recently bought the oven and fired it up to try with some friends. One friend loved it so much that she bought one the next day. Using the same pizza dough that we've tried on a stone in the oven, the difference was amazing! Even my 3 teenagers could tell the difference in the crust texture and taste, simply due to the heat of the oven & stone. It's portable, easy to assemble & set up. I used 2 of them on Saturday while catering a charity event for 200 people. They worked beautifully! Typical cooking time is approx. 5 minutes. Some helpful tips: 1- absolutely get a peel that fits into the opening. Very difficult otherwise. And use semolina on the peel, not flour, to help it slide. 2 - make sure it's not open into the wind. The excessive breeze or wind blows the heat up through the top vents causing loss of heat circulating above the pizza. 3 - Turn pizza half way thru cooking cycle. Enjoy!Date published: 2015-08-24Rated 5 out of 5 by MarkVF from Incredible and easy My wife bought me an electric pizza oven for Christmas and we decided to upgrade it to the gas-fired oven. It is easy to assemble and get started. We used pre-made crusts and Naan bread. We tried tomato and pesto based sauces and all variety of toppings. The pizzas are delicious and we had so much fun making them!Date published: 2015-01-19Rated 5 out of 5 by mangiamo from great value for pizza fans Bought this for my husband for Christmas and made first pizzas today. So good and way better than using the oven. Watch YouTube videos and read owner's manual prior to making first pizza. Get the stainless steel peel as well. It takes practice but very fun. We will never order take out again.Date published: 2014-12-28Rated 4 out of 5 by KTSs from Fun but takes practice It's difficult to get the pizzas into the oven. Most peels don't fit and once your pizza is made, the raw dough is too flimsy to get in. Also, if you don't center it perfectly, it will burn around the edges. I tried partially baking the dough, then adding my toppings. Any other suggestions?Date published: 2014-11-27Rated 3 out of 5 by Formula1Fan from Difficult to get full size pizza into the oven We have a full-size, round metal pizza peel. We built the pizzas once on the peel, which we floured generously, and once on a pan and then moved to the generously-floured peel. Nevertheless, it was awkward/difficult to get the pizza off of the peel and into the oven intact. Smaller, rectangular pizzas were no problem, but we have not had any luck with getting full-size round pizzas into the oven intact. If there were some sort of door instead of just a mail-slot type opening, this product would be a lot better.Date published: 2014-10-11Rated 5 out of 5 by MichaelJP from Amazing .... I got this for my birthday and I am so impressed with it. Because making pizza inside in the summer heats up the house, I have used pizza stones on the grill with some success but this oven makes pizza that tastes just like a restaurant because it can heat up 600-900 degrees. The crust is perfect, crisp, slightly charred, and the toppings get nice and bubbly hot. Definitely my new favorite toy.Date published: 2014-07-24