Bertello Grande 16" Gas & Wood Simultaneously Outdoor Pizza Oven - Patented Portable Maker With Double Wall Insulation - Gas Burner, Wood Tray, Stone Included

The media could not be loaded. If you are cooking any type of pizza, this oven (Bertello Grande 16") is hands down better than the Ooni. The short video show is after I preheated the pizza stone stone to 700˚, then turned the gas down to low and added 2 small slivers of hickory. You don't need to add any volume of wood at all...just a couple of small pieces. The video shows hybrid (LP gas + wood) cooking after a 15 minute preheat. Ooni is either gas or wood, but not both. Hybrid cooking at less than 60% of the cost of Ooni (waaaay overpriced in my opinion), and the decision is truly a no-brainer. P.S. - You won't need a door. At. All. 1000˚ in under 20 minutes. Literally, you can turn the Bertello Grande on, go inside and stretch your dough, come back out and launch your pizza after adding a couple pieces of hardwood (apple, hickory, or maple) available at home depot for cheap. Or, just cook with LP gas if you don't want the wood-fired flavor. For me, this is THE BEST portable pizza oven on the market. Period.UPDATE 6 WEEKS: We have used the oven every Saturday for pizza night with both 60% and 70% hydration dough, making more than 20 pizzas over the course of ownership. The oven has already paid for itself a couple of times over. Here are some tips and tricks:1. Preheat with LP only or with LP and kingsford briquettes. Once the briquettes have stop smoking (15-20 minutes), you are ready to cook. At about 10 minutes into the pre-heat, TURN THE BURNER TO LOW and leave it there. The front of the stone should register 500˚F, middle should register 750˚F before launching pizza. Add hickory on top of the grey'ish burned-in briquettes about 2 minutes before launching your pizza for a good flame-over.2. Don't get your crust too thin. If you tear a hole in the crust inside the oven, you'll end up with a real mess on your hands. I've had this happen a couple of times, but hey, that's how you learn.3. After launching your pizza, wait 30 seconds and turn pizza 90˚ every 10 to 15 seconds with a turning peel, positioning the pizza as far forward (to the stone edge facing you) as possible. Continue turning every 10 to 15 seconds until your crust is golden brown / crispy on the front edge.4. If you are burning the bottoms of your crust, you should turn off the burner. I have experimented with a smaller LP orifice size so that I don't have to monkey with turning the burner off and on during multiple pizza cooks in the same session. It comes standard with a 1.24mm orifice, but since I'm handy, I changed it out to a 0.9mm orifice. According to the gas chart, this is approx. 50% less flow / gas. It really has made an improvement (still set burner to low after preheat), and prevents the crusts from getting burned altogether.With both Neapolitan and Bari style crusts, your total cook time will be about 2 minutes. Again, turn your pizza frequently and watch the bottom of the crust like a frigg'in hawk to make sure it is not getting burned. Experiment and have fun. This is a fantastic little oven!

I have drooled over pizza ovens for YEARS! This is simple and through to set up! This is the plug and play version of a pizza oven!!!! Adjusting the heat to get the perfect pie takes some practice, but so worth the wood & gas combo! TEMP GUN & PIZZA STONE BRUSH are MUST HAVES!!! TYPE 00 FLOUR TOO! Pizza is art, learn from mistakes, enjoy the ride! SENSATIONAL PIZZA OVEN

We are loving our Grande pizza oven. I’ve had it since the beginning of October so hopefully I can help you avoid some of the learning curve that I had.I use the propane on high to get the stone in back up to around 600° on my infrared temp gun which is a must have. Then I add several pieces of hardwood lump charcoal and several pieces of apple hardwood. Once that’s burning, the stone in the back is approximately 700°+ and it’s at least 850°+ on the oven surface above the stone. I turn the pizza at least once every 30 seconds, a slight char is normal and takes anywhere between 3-5 min. For me if the stone gets above 750° I usually burn the bottom.I use a light dusting of semolina and a wood peel to launch the pies, its effortless, although you do not want to make several pies at the same time. We make one at a time otherwise the dough tends to not launch and sticks to the peel. The outdoor temperature plays a factor since there is no door. When it’s cold pizzas take a little longer because the front of the pizza oven is the most affected.I had an issue with my pizza stone two weeks ago, Bertello customer service shipped me out a replacement at no cost. I’m very satisfied with both the build of the product and the customer service.One time a pizza fell apart while I was launching and burned on the front end of the stone, it was really caked on and couldn’t be scraped. To clean it I simply flipped the pizza stone around so it was in the back of the oven, cranked the propane up to high added some hardwood charcoal and left it burn until it was clean in about an hour. It’s the same concept as your oven on a clean cycle.PS the last pie picture is a New Haven style tomato pizza, sounds weird, but it’s phenomenal.Enjoy and buy with confidence this is a great product!!

I loved my Bertello for the short time I had use of it. I bought the oven in Oct 2023 and used it about 8-10 times before one day when I went out to preheat the oven and came back out about 15 minutes later to put the pizza in only to find the stone had cracked. I emailed Bertello and they said they would send a replacement quickly. This was the beginning of March. I waited a week and heard nothing and when I wrote again they said they were out of stock and they weren't expecting a shipment until the end of March. So I waited the entire month, noticing in the meantime that the oven is no longer available on Amazon. So I have a useless item that I paid close to $600 for.My suspicion is that there is an inherent flaw in the design of the oven. The gas burners are directly under the stone instead of being on the side, as most comparable ovens are. Consequently the stone gets very very hot and I'm guessing they are failing in such quantity that Bertello can't keep up. Subsequent emails to the company asking for a refund have been ignored. I would steer clear of Bertello until these issues are resolved. The initial prompt customer support gave me hope that this issue would be resolved quickly, Now it feels like I'm being ghosted. So much for Mr. Shark Tank!

This is the best pizza oven. The dual fuel setup is what sets this apart from the rest of the industry. Being able to use the propane to get the oven up to temp then add in wood for flavoring and the extra heat and you will constantly get the best Neapolitan style pizza. Our kids love pizza Friday's during the summer. Even their cheese only pies are so tasty. Not sure how others did it incorrectly, out of the box this was making effortless toasted crusts and the extra size of the Grande is awesome. Who wants a slice?!?