The media could not be loaded. Bought this pizza oven for my husband for his birthday. After watching the price for a few weeks, the price dropped from $300 to $251 right before I needed to buy it, so I thought it was a great time to purchase it. Much to my dismay, the price continued to drop the very next day. 2 weeks after I purchased it, it is now $100 less than the original price. May buy another one for another gift before the price goes back up.Packaging and shipping:After ordering in the evening, this shipped the very next day, so great turnaround. It shipped via USPS via ground delivery and I received it in one day. The box was delivered in good condition, and the Amazon box was the correct size (see pic). No extra padding in the Amazon box. The actual product box has styrofoam packaging inside so it was well protected.Now for the oven. This thing gets hot. Really hot! There is a thermometer gauge on the outside of the oven. It can get up to 900 degrees. We had it at medium heat and it still got up to 700 degrees. We used a 20 lb propane tank.Make sure you have your pizza toppings and pizza making setup nearby. The booklet said not to let more than 15 minutes go by between putting pizzas in the oven. Don't make the pizza on the pizza peel (notes on the pizza peel below). We tried to make the pizza on a silpat and then on the peel to see the difference. The pizza stuck on the metal peel when assembling on the peel, even after dusting the peel with flour. The pizza crust absorbed the flour in the few minutes to top the pizza. Will have to experiment with dusting the peel with cornmeal, but not sure how much it will burn in the oven.The pizza crust started rising 30 seconds in. You will definitely need to pull the pizza out every 1-1/2 to 2 min to rotate to evenly brown (this is at medium heat). Have not tried it yet at high heat. The bottom gets nicely browned. No soggy middle. See pic. The pizzas were done in about 6 minutes.Before using the oven for the first time, you will need to heat up the oven for 20 minutes (without the stones) to cure the oven, then let it cool down. Then you can replace the stones and preheat for pizza making. Also, wipe the stones before using as they were a little dusty.I didn't buy the metal stand for this oven, as I was afraid someone might run into it, and knock it over, or burn themselves. I placed it on my plastic 6 foot table and it was fine.Due to the reviews of the foldable peel, the one suggested for the oven, I decided to buy the metal peel below. I don't have an issue with storing it, and the peel fits perfectly in the oven. I also bought the cleaning brush.Pizzacraft Pizza Peel (Aluminum) - PC0202Pizzacraft Pizza Stone Brush - PC0218Overall, very happy with this product, and looking forward to experimenting with different types of pizzas...and breads...oh! And naan...

I have been practicing pizza and bread baking for about 10 years now, and while learning how to bake, I discovered how poorly kitchen ovens perform. Inconsistent temperatures, take forever to pre-heat, and on and on. Pizzas need at least 500 degrees to cook, according to all my recipes, and my oven nor my friends ovens never really worked. I bought a Breville 800xl toaster oven, and it is great. My bread baking improved dramatically with the more consistent temperatures. My pizzas also improved in the Breville, but the temps were simply not high enough.I've had the Pizza Pronto now for a week, and have done 6 pizzas, so I'm still in he experimentation phase. But, this is the greatest thing since, well, sliced pizza. Using a infrared thermometer I was easily getting 600-700 degrees in the back of the oven. When the first pizza hit the stone, it INSTANTLY started to cook. No waiting. The crust was on its way, the tomato topping followed soon after, the cheese melted quickly and in less than 4 minutes I pulled it out and it was the best pizza I've ever made. The other pizzas had different timings and temperatures and toppings, but each and every one of them is better than the several hundred pizzas I've made over the years. The Pronto was the missing link in my pizza baking.You do need to practice with your pizza peel and getting pizzas into the oven. Every pizza baker has to learn the technique of keeping the pizza slipping back and forth on the peel while topping the pizza. I use semolina and a little bit of flour. Dough is cheap, practice! I have a wooden pizza peel (American Metalcraft 2212 is sold here on Amazon) that I have sanded to make it smooth and use mineral oil to keep it clean. (I also do not cut a pizza on it). The silky smooth wood helps my pizzas not stick. I've never used a metal peel, but I'm sure the same things apply: keep it clean and shiny and use sufficient flour, etc. And, yes, practice slipping dough back and forth.The pizzas in the oven need to be rotated because of the design: the back is hotter because cooler air enters in the slotted front. I used some metal tongs and a long cake turner kind of spatula: lift the pizza a bit with the long spatula, and use the tongs to rotate the pizza. I'm buying the long Edlund 16 inch tongs and seeing if two tongs work better. I did one 5 minute pizza that I did not turn, and it was perfectly acceptable, but the back edge of the pizza was scorched a bit more than I like. You probably don't need to turn the pizza 180 degrees, but that back edge has to be moved away from the hotter part of the oven.Thank you Pizzacraft!