Bertello Pizza Oven Review: Best Multi-Fuel Option?

You want to make restaurant quality pizza at home. You want the smoky flavor of wood fired cooking. You also want the convenience of gas power. The Bertello pizza oven promises to deliver all of this in one portable package. But does it really live up to the hype?

Making pizza at home has become more popular than ever. Outdoor pizza ovens are not just for professional chefs anymore. Home cooks everywhere are discovering the joy of creating their own authentic Neapolitan style pizzas in their backyard.

The Bertello brand stands out in this crowded market because it offers something unique. You can cook with wood and gas at the same time. This dual fuel system is what sets Bertello apart from competitors.

Key Takeaways

• Unique Dual Fuel Technology – Bertello is the only pizza oven that lets you cook with wood and gas simultaneously. This gives you incredible control over heat and flavor. You can use gas for consistent base heat while adding wood for that authentic smoky taste.
• Fast Heating Performance – These ovens reach temperatures over 930 degrees Fahrenheit in just 15 minutes. This is hot enough to cook authentic Neapolitan pizzas in under 2 minutes. The quick preheat time means less waiting and more pizza making.
• Multiple Size Options – Bertello offers both 12 inch and 16 inch models. The smaller model is perfect for beginners and small families. The Grande 16 inch version handles larger pizzas and bigger gatherings with ease.
• Excellent Heat Retention – The double wall insulated construction keeps heat concentrated inside the cooking chamber. This means consistent cooking temperatures and better energy efficiency. Your pizzas cook evenly from edge to center.
• Portable Design – Despite their solid construction, Bertello ovens remain relatively portable. The 12 inch model weighs about 35 pounds. You can move it around your patio or take it camping. The folding legs and compact design make storage simple.

What Makes Bertello Pizza Ovens Special

Bertello pizza ovens entered the market with a clear mission. They wanted to solve a problem that many pizza enthusiasts face. Do you choose the authentic flavor of wood fire or the convenience of gas cooking? Bertello said you should not have to choose.

The company appeared on Shark Tank and gained national attention. Since then, they have continued to grow and improve their products. The patented SimulFire technology is the heart of every Bertello oven. This system allows you to burn wood and gas at the same time in the same cooking chamber.

Think about how this works in practice. You start with gas to get your oven up to temperature quickly. Then you add wood chunks or pellets for flavor. The gas maintains steady base heat while the wood creates those beautiful flame patterns across the top of your pizza. This combination gives you restaurant quality results at home.

The build quality impressed us during testing. Bertello uses carbon steel and stainless steel construction with a heat resistant powder coating. The cooking chamber features double wall insulation. This keeps the exterior cool enough to touch while maintaining extreme heat inside. The pizza stone is made from cordierite, which resists thermal shock and distributes heat evenly.

Bertello 12 Inch Pizza Oven Performance

The original Bertello 12 inch model remains popular for good reason. This oven brings serious pizza making capability in a compact package. The cooking surface accommodates pizzas up to 12 inches in diameter. This is the perfect size for personal pizzas or feeding a family of four.

Temperature performance is where this oven really shines. Our testing showed it reaches 900 to 930 degrees Fahrenheit consistently. At these temperatures, you cook authentic Neapolitan pizzas in 90 seconds to 2 minutes. The leopard spotting on the crust comes out perfect. The cheese bubbles and browns beautifully. The center stays soft while the edges get crispy.

The 12 inch model includes a U shaped gas burner that produces 15,700 BTU of heat. This is more than enough power for proper pizza cooking. The wood tray sits at the back of the oven. You can add wood chunks, pellets, or charcoal for additional heat and flavor. The combination of gas and wood creates an ideal cooking environment.

Heat retention proved excellent in our tests. Once the oven reaches temperature, it stays there. The thick pizza stone absorbs heat and radiates it back. The insulated walls prevent heat loss. This means you can cook multiple pizzas back to back without waiting for the oven to recover between pies.

Portability is a major advantage. The oven weighs 34.6 pounds without accessories. The folding legs make it easy to set up and pack away. You can use it on a patio table, outdoor counter, or dedicated pizza oven stand. The compact footprint means it does not dominate your outdoor space.

Bertello Grande 16 Inch Review

The Bertello Grande 16 inch model represents the premium option in the lineup. This larger oven brings significant upgrades beyond just size. The cooking chamber accommodates pizzas up to 16 inches in diameter. This opens up new possibilities for feeding crowds or making different pizza styles.

The Grande reaches the same 900 plus degree temperatures as the smaller model. However, it does so with even more power and better heat distribution. The larger cooking surface means you can make New York style pizzas, Sicilian squares, or even cook other foods like roasted vegetables and bread.

Build quality takes a step up with the Grande. The oven weighs 62.9 pounds, which shows the substantial construction. The extra mass helps with heat retention. The thicker walls and larger stone mean the oven holds temperature incredibly well even when you open the door to turn pizzas.

One impressive feature is the improved door design. The Grande includes a better viewing window and smoother operation. You can watch your pizza cook without losing heat. The door seals tightly when closed. This maintains the intense heat needed for perfect pizza making.

The cooking surface measures significantly larger than the 12 inch model. This extra space makes a real difference. You have more room to maneuver your peel when launching and retrieving pizzas. The larger stone provides more even heat distribution across bigger pies. We found the Grande handles 14 to 16 inch pizzas with ease.

Top 3 Alternatives for Bertello Pizza Oven

While Bertello offers excellent features, you should know about other quality options in the market. These alternatives each bring unique advantages worth considering.

The Ooni Koda 16 is the most direct competitor to Bertello. This gas only oven delivers incredible performance. It heats up in 20 minutes and maintains temperatures around 950 degrees Fahrenheit. The Koda 16 features a wider opening that makes launching pizzas easier. The L shaped gas burner provides excellent heat distribution. However, it lacks the wood burning option that Bertello provides. If you only want gas cooking, the Ooni Koda 16 represents a premium choice.

The Gozney Roccbox brings restaurant grade quality to home pizza making. This oven works with both gas and wood, though not simultaneously like Bertello. The Roccbox reaches 932 degrees Fahrenheit and features a rolling flame design. The silicone jacket on the exterior stays cool to the touch and protects surrounding surfaces. Build quality is exceptional with thick insulation and a stone floor. The Roccbox costs more than Bertello but delivers professional results.

For budget conscious buyers, the generic 16 inch wood fired oven offers basic functionality at a fraction of the cost. These ovens reach 1112 degrees Fahrenheit using only wood or charcoal. The stainless steel construction holds up well for occasional use. You miss out on the convenience of gas and the quality of branded models. However, if you want to try pizza making without a major investment, these budget options work.

Fuel Options and Flexibility

Bertello ovens give you more fuel choices than almost any competitor. Understanding these options helps you make the most of your oven.

Wood burning creates the most authentic pizza oven experience. You can use hardwood chunks, pizza oven pellets, or lump charcoal. Oak, hickory, and maple work beautifully for pizza. The wood creates visible flames that lick across the top of your pizza. This flame contact gives you those signature char marks that define Neapolitan pizza. Wood also adds subtle smoky notes to the crust.

Gas cooking provides convenience and consistency. You connect a standard propane tank to the gas burner. The 15,700 BTU burner heats the oven quickly and maintains steady temperatures. Gas gives you precise control through the flame adjustment valve. Many users start every session with gas to reach cooking temperature fast.

Simultaneous wood and gas is where Bertello truly excels. This combination gives you the best of both worlds. The gas maintains reliable base heat from below. The wood creates flavor and flame from the back. You adjust the gas down once the wood catches fire. This balance lets you fine tune your cooking environment for perfect results.

The ability to switch between fuel sources mid cook gives you incredible flexibility. Start with high gas to get the stone screaming hot. Add wood for the first few pizzas to build flavor. Switch back to gas only if you want faster, more controlled cooking for later pies. No other oven offers this level of adaptability.

Temperature Control and Cooking Performance

Achieving the right temperature separates good pizza from great pizza. Bertello ovens excel in this critical area.

The infrared thermometer that comes with Bertello bundles is essential for success. You point it at the cooking stone to get instant temperature readings. The stone should read 700 to 800 degrees Fahrenheit for Neapolitan style pizza. Some users prefer even hotter temperatures up to 900 degrees for ultra fast cooking.

The flame adjustment valve on the gas burner gives you precise control. Turn it up for maximum heat during preheat. Dial it back slightly once you start cooking to prevent burning. The sweet spot varies based on your dough recipe, thickness, and topping choices. After a few pizzas, you develop a feel for the right setting.

Heat distribution proved consistent across the cooking surface in our tests. The stone heats evenly from the gas burner below. The dome shape of the oven reflects heat down onto the pizza top. This creates the dual heating that pizza needs. The bottom cooks from stone contact. The top cooks from radiant heat and direct flame contact.

One challenge with such high heat is managing hot spots. The back of the oven near the flame runs hotter than the front. This is actually desirable because it drives heat toward the pizza. However, it means you need to rotate your pizza during cooking. Use your peel or a small turning peel to spin the pizza 180 degrees after about 45 seconds. This ensures even cooking and prevents burning.

The heat recovery time between pizzas impressed us. After removing one pizza, the stone needs a minute or two to fully recover. The oven maintains air temperature, but the stone cools slightly from contact with the cold dough. Wait until the stone temperature climbs back to your target range before launching the next pizza. With proper pacing, you can cook 10 to 15 pizzas per hour.

Assembly and Setup Process

Getting your Bertello oven ready for its first use takes some time. The process is straightforward but requires attention to detail.

Initial assembly involves attaching the legs and connecting the gas components. The legs fold out and lock into place. They provide a stable base that elevates the oven to a comfortable working height. The gas burner slides into the bottom of the oven and connects with simple fasteners. No tools beyond what Bertello provides are necessary.

Seasoning the pizza stone is an important first step. Your new stone needs to cure before cooking food on it. Heat the empty oven to 500 degrees Fahrenheit for 30 minutes. Let it cool completely. Repeat this process one more time. This burns off manufacturing residue and strengthens the stone. Skip this step and you might taste chemical notes in your first few pizzas.

Gas connection requires a standard propane tank and the included regulator hose. Screw the regulator onto your propane tank tightly. Connect the other end to the oven burner. Check all connections for leaks using soapy water. Bubbles indicate a gas leak that needs fixing before you proceed. Always perform this safety check before lighting your oven.

First light should happen outdoors in a well ventilated area. Open the propane tank valve slowly. Use a long lighter or match to ignite the burner. You should see an even blue flame across the U shaped burner. Adjust the flame using the control valve. Let the oven preheat for 15 to 20 minutes before attempting your first pizza.

Making Your First Pizza

Your first pizza in a Bertello oven will teach you important lessons. Preparation makes the difference between success and disaster.

Dough preparation is crucial. Your dough should be at room temperature, never cold from the refrigerator. Cold dough does not stretch properly and cooks unevenly. Bring your dough out 1 to 2 hours before cooking. The dough should be soft, stretchy, and slightly sticky. A high hydration dough between 60 to 65 percent works best for high temperature cooking.

Shaping the dough requires a light touch. Dust your work surface with flour. Press the dough ball flat, leaving a thicker rim around the edge. Pick it up and gently stretch it by rotating it in your hands. The dough should be thin in the center, almost translucent. The edge stays thicker to form the crust. Aim for consistent thickness throughout to prevent burning or soggy spots.

Topping strategy matters at these high temperatures. Less is more when making Neapolitan pizza. Use quality tomato sauce sparingly. Add fresh mozzarella in small pieces rather than a thick layer. Save some cheese to add halfway through cooking if desired. Too many toppings create excess moisture that prevents proper crust development.

The launch is where many beginners struggle. Dust your pizza peel generously with semolina flour or cornmeal. Build your pizza quickly on the peel. Give it a test shake to ensure it slides freely. If it sticks, add more flour and shake again. When ready, open the oven door and slide the pizza onto the hot stone with a quick back and forth motion. The pizza should slide right off the peel onto the stone.

Monitoring during cooking requires constant attention. Watch your pizza through the door. After 30 to 45 seconds, check for browning on the bottom crust edge closest to you. Use your peel to rotate the pizza 180 degrees. This moves the back to the front and promotes even cooking. Watch for the cheese to bubble and brown spots to appear on the crust. Your pizza is done when the bottom shows leopard spotting and the crust puffs up.

Cleaning and Maintenance

Proper care extends the life of your Bertello oven and maintains cooking performance.

Pizza stone care is simple but important. Never use soap or water on your cooking stone. The porous material absorbs liquids and soap flavors. Instead, let the stone cool completely after cooking. Scrape off any stuck on cheese or toppings with a plastic scraper or brush. Some discoloration and dark spots are normal. These season the stone and improve performance over time.

Oven body cleaning should happen after every few uses. Wipe down the exterior with a damp cloth. The powder coated finish cleans easily. Check the interior for ash buildup from wood burning. Brush out any debris before your next cooking session. The removable wood tray makes this process easier. Pull it out and dump the ash.

Gas burner maintenance prevents problems and ensures safe operation. Every month, check the burner for clogs or corrosion. Insects sometimes build nests in the gas ports during storage. Use a wire brush to clean the burner holes. Confirm that the flame burns blue and even across the entire burner. A yellow flame or uneven heating indicates a problem needing attention.

Storage considerations protect your investment. If you store your oven outdoors, use a weatherproof cover. Bertello sells covers designed to fit their ovens perfectly. Moisture causes rust on metal components. Store the oven in a dry location if possible. Before storing for winter, give it a thorough cleaning and make sure all parts are completely dry.

Common Issues and Solutions

Every Bertello owner encounters some challenges. Understanding common problems helps you solve them quickly.

Burnt pizza bottoms happen when the stone runs too hot. This is actually one of the most common complaints. The excellent heat retention works against you if temperatures climb too high. Solution: Let the stone cool for 2 to 3 minutes between pizzas. Lower your gas flame slightly. Add a small amount of flour to the stone to create a barrier between dough and extreme heat.

Soggy centers indicate your pizza is not hot enough or has too many wet toppings. The crust cooks but the center stays undercooked. Solution: Increase your oven temperature. Use less sauce and fresh mozzarella. Pre-cook vegetables to remove moisture. Consider par-baking your crust for 30 seconds before adding toppings.

Difficulty maintaining temperature with wood only fuel frustrates some users. The fire dies down or temperatures fluctuate wildly. Solution: This is why the gas option is so valuable. Use gas as your base heat source. Add wood for flavor rather than relying on it as your primary fuel. If you insist on wood only, use hardwood lump charcoal as a base with wood chunks on top for steady heat.

Pizzas sticking to the peel causes disasters and wastes dough. You build a beautiful pizza and then it refuses to slide off. Solution: Use plenty of semolina flour or cornmeal on your peel. Work quickly when building your pizza. Give the peel a good shake before launching. If the pizza sticks at all, add more flour immediately and shake again. Never try to launch a stuck pizza.

Accessories Worth Buying

Bertello offers many accessories. Some are essential while others are optional based on your needs.

The pizza peel is absolutely necessary. Most bundles include a basic aluminum peel. This works fine for launching pizzas. However, many users upgrade to a wooden peel for building and a perforated metal peel for retrieving. The perforated peel lets moisture and flour shake off before sliding under the pizza.

A turning peel makes pizza rotation much easier. These small round peels fit in the oven door opening. You slide them under your cooking pizza and give a quick turn. The 9 inch turning peel is the most popular size. This simple tool prevents burnt crusts and ensures even cooking.

The infrared thermometer eliminates guesswork about stone temperature. Point and click to get instant readings. Track how your oven heats up. Know exactly when the stone is ready for cooking. Monitor temperatures throughout your cooking session. This tool costs little but makes a huge difference in results.

Pizza oven gloves protect your hands from extreme heat. Standard oven mitts are not enough. You need gloves rated for high temperatures above 900 degrees. Look for gloves that extend up your forearms. The long cuffs protect your arms when reaching into the hot oven.

A quality pizza cutter completes your setup. The traditional rocker style cutters work better than wheel cutters for artisan pizza. You press down and rock through the pizza in one smooth motion. This cleanly cuts through the crispy crust without dragging toppings.

Comparing Bertello Models

Bertello currently offers two main models plus some variations. Understanding the differences helps you choose correctly.

The 12 inch standard model works perfectly for most home users. It cooks personal to medium pizzas. The oven heats quickly and reaches proper temperatures consistently. Portability is excellent at 35 pounds. This model costs significantly less than the Grande. If you primarily cook for 2 to 4 people, the 12 inch handles your needs easily.

The Grande 16 inch model suits serious pizza makers and larger groups. The bigger cooking surface accommodates 16 inch pizzas. You can also cook multiple smaller pizzas at once. The increased mass and insulation provide better heat retention. The Grande feels more like a permanent outdoor cooking station than a portable oven. Choose this if you regularly feed 6 or more people or want to explore different pizza styles.

Bundle options include various accessories at a discount compared to buying separately. The everything bundle typically includes the oven, gas burner, pizza peel, cover, thermometer, and wood tray. This costs more upfront but saves money compared to adding accessories later. Starter bundles include just the oven and basic essentials.

The rotating model represents Bertello’s newest innovation. This oven features a motorized rotating stone that spins your pizza automatically during cooking. The rotation ensures even cooking without manual turning. This model costs more and adds complexity. Most users find manual turning with a peel works just fine.

Real World User Experiences

Understanding how Bertello ovens perform over time provides valuable perspective beyond initial reviews.

Long term durability reports are generally positive. Users who have owned their ovens for 2 to 3 years report continued good performance. The powder coating holds up well to weather and heat. The stones develop character and improve with age. Some users mention minor rust on bolts and fasteners, but this does not affect operation.

Customer service receives mixed reviews. Some users report excellent support when issues arise. Others struggle to get responses or replacement parts. Bertello improved their support team after Shark Tank exposure. Recent experiences appear better than early adopter reports. Registration of your oven helps ensure warranty coverage.

Learning curve is steeper than some expect. Your first few pizzas will probably burn or cook unevenly. This is normal and part of the learning process. Most users report getting consistent good results after making 10 to 15 pizzas. Temperature management and timing become intuitive with practice.

Family and social use is where Bertello really shines according to owners. Making pizza becomes an interactive cooking experience. Family members can customize their own pizzas. Friends gather around while you cook multiple pies. The theatrical nature of the flames and quick cooking creates entertainment value beyond just making dinner.

Cost Analysis and Value

Bertello ovens occupy the mid price range in the outdoor pizza oven market. Understanding the total investment helps with decision making.

Initial purchase cost varies by model and bundle. The basic 12 inch oven starts around 300 to 350 dollars. Adding the gas burner increases cost by 100 dollars. Complete bundles with all accessories range from 400 to 500 dollars. The Grande 16 inch costs 600 to 800 dollars depending on the package.

Operating costs remain low after purchase. Propane is the main ongoing expense. A standard 20 pound propane tank costs 15 to 20 dollars and lasts for many cooking sessions. Wood chunks or pellets cost 10 to 15 dollars for a bag that lasts several uses. Flour, yeast, and basic ingredients for dough are inexpensive.

Value comparison against dining out makes the economics attractive. Restaurant pizza costs 15 to 30 dollars per pie depending on quality and location. Homemade pizza costs 2 to 5 dollars in ingredients. After making 20 to 30 pizzas at home, your oven pays for itself. The quality often exceeds what restaurants deliver.

Resale value holds reasonably well for Bertello ovens. The brand recognition from Shark Tank helps. Used ovens in good condition sell for 50 to 70 percent of retail price. This is better than many outdoor cooking appliances. The quality construction and unique dual fuel feature maintain demand.

Tips for Perfect Pizza Every Time

Mastering your Bertello takes practice. These tips accelerate your learning curve.

Preheat longer than you think necessary. Even after the oven reaches temperature, give it an extra 5 minutes to fully heat soak the stone and walls. This creates more stable cooking conditions. The entire thermal mass needs to come up to temperature.

Keep your dough supply ready. Make a big batch of dough and portion it into balls. Let them go through their initial rise, then refrigerate. Pull dough out 2 hours before cooking. Having ready dough removes stress and lets you focus on technique.

Start simple with toppings. Master a basic Margherita pizza before trying complex topping combinations. Tomato sauce, fresh mozzarella, basil, and olive oil. This simple pie teaches you proper cooking times and techniques. Add complexity after you nail the basics.

Use the right flour. 00 flour from Italy is ideal for Neapolitan pizza. It creates an elastic dough that stretches thin without tearing. The fine grind produces a delicate texture. Bread flour works as a backup. All-purpose flour is your last choice.

Watch your pizza constantly during cooking. Never walk away even for 20 seconds. These ovens cook so fast that the difference between perfect and burned is literally 15 seconds. Stay present and attentive for every pizza.

When Bertello Is Not the Right Choice

Despite many strengths, Bertello is not perfect for everyone. Understanding limitations helps you make an informed decision.

Indoor cooking is impossible with Bertello. These are outdoor only ovens due to combustion and heat output. If you lack outdoor space or live where winter weather lasts months, an indoor electric pizza oven makes more sense. Models like the Breville Pizzaiolo work year round indoors.

Apartment living creates challenges. Many apartments prohibit outdoor cooking equipment. HOA rules sometimes restrict pizza ovens. The smoke and flames might bother neighbors. Check your living situation rules before purchasing.

Large commercial use exceeds what Bertello is designed for. These are home ovens optimized for occasional use. Restaurants or catering businesses need commercial grade equipment. The Bertello cannot handle the continuous cooking that business use requires.

Special dietary needs like gluten free baking show mixed results. Gluten free dough behaves differently than wheat dough. The intense heat can burn gluten free crusts quickly. If you primarily cook gluten free or alternative pizzas, test your recipes carefully. Some users report success but it requires technique adjustment.

Frequently Asked Questions

How long does it take for a Bertello pizza oven to heat up?

The Bertello oven reaches cooking temperature in 15 to 20 minutes when using the gas burner. Wood only heating takes longer, usually 25 to 35 minutes depending on your fuel and technique. The dual fuel approach gets you cooking fastest by starting with gas and adding wood once the oven is hot.

Can you use a Bertello pizza oven in cold weather?

Yes, Bertello ovens work in cold weather, though they require more preheat time and fuel. Winter conditions require an extra 5 to 10 minutes of heating. The oven may struggle to reach maximum temperature on very cold days. Find a sheltered location out of the wind. The oven performs better when protected from cold wind that pulls heat away.

What size propane tank do you need for Bertello?

A standard 20 pound propane tank works perfectly with Bertello ovens. This is the common size used for gas grills. A full tank lasts for many cooking sessions. Most users get 8 to 12 hours of cooking time per tank. Always keep a backup tank so you never run out mid cook.

How much wood do you need for cooking with Bertello?

You need surprisingly little wood when using the dual fuel system. A handful of wood chunks or a cup of pellets lasts for multiple pizzas. The gas does most of the heating work. Wood primarily adds flavor and visible flames. A small bag of wood chunks lasts most users an entire season of regular cooking.

Is the Bertello pizza stone dishwasher safe?

Never put your Bertello pizza stone in a dishwasher or submerge it in water. The porous stone absorbs water and soap. This ruins the stone and affects the taste of future pizzas. Clean the stone only with dry brushing and scraping. The high heat of cooking sterilizes the stone naturally.

Can you cook food other than pizza in a Bertello oven?

Absolutely. The high heat and versatility work great for bread, flatbreads, roasted vegetables, and even steaks. Some users bake artisan bread loaves. Others roast whole vegetables like cauliflower. The intense heat creates excellent browning and caramelization. Your imagination is the only limit.

How long do Bertello pizza ovens last?

With proper care and maintenance, Bertello ovens last many years. Most users report 5 to 10 years of good performance. The metal construction holds up well. The pizza stone lasts indefinitely unless dropped or thermal shocked. Regular cleaning and dry storage maximize lifespan. Some wear on cosmetic parts is normal over time.

Does Bertello make a rotating pizza oven?

Yes, Bertello recently introduced the SimulFIRE Rotating model. This oven features a motorized stone that automatically spins your pizza during cooking. The rotation ensures even cooking without manual turning. This model costs more than standard Bertello ovens. Many users find the manual turning process is part of the fun and interactive experience.

Last update on 2026-02-03 / Affiliate links / Images from Amazon Product Advertising API