Bertello Pizza Oven Review: Is the Dual-Fuel Hype Worth It?

A closer look at the oven that mixes wood and gas in one chamber — and how it stacks up against Ooni and Gozney.

Backyard pizza has become one of the most popular outdoor cooking trends of the decade, and the Bertello pizza oven sits right at the center of it. It first found the spotlight on Shark Tank in 2020, when brothers Andy and Eric Bert pitched a hybrid wood-and-gas concept to Kevin O’Leary and walked away with a deal. What began as a Kickstarter project called “Napoli” has since grown into one of the more recognizable names in portable pizza ovens.

The reason it’s worth a closer look isn’t just the origin story, though. It’s the engineering choice at the core of the design: the ability to burn wood and gas at the same time. Most ovens in this price range force a choice — gas for convenience, wood for flavor. Bertello tries to give you both without asking you to buy two separate ovens.

What Exactly Is the Bertello Pizza Oven?

At its core, the Bertello is a portable pizza oven built from powder-coated carbon steel with stainless-steel accents. Its barrel-shaped body borrows from classic Tuscan wood ovens, and the shape is intentional — it’s designed to push airflow so the fire wraps around the pizza rather than just sitting on top of it.

The signature feature is a system Bertello calls SimulFIRE (sometimes labeled SimulFLAME in older listings). A wood or charcoal tray sits at the back of the chamber, while a gas-burner attachment sits at the opposite end. You can run either fuel on its own, or combine them — gas for steady heat, with a little wood added purely for smoke flavor.

Most first-time buyers don’t actually know which fuel they’ll prefer until they’ve used the oven for a few months. Bertello’s whole pitch is that you don’t have to decide up front.

Who It’s Actually Built For

Budget-conscious buyers exploring entry-level ovens before committing to a premium brand

Campers and tailgaters who want something under 40 lbs that folds down quickly

Curious first-timers who want to try both gas- and wood-fired cooking before settling on one

Backyard hosts who want fast, restaurant-style pizza without building a permanent brick oven

If you’re expecting app-connected temperature control or a built-in digital thermometer, that’s not what this oven is about. It’s mechanically simple and fuel-focused — and that simplicity is a big part of the appeal.

How the Dual-Fuel System Performs

Results vary by fuel and technique, but a few patterns show up consistently across reviews and tests:

Gas mode typically pushes the stone past 900°F, cooking pizzas in 60–90 seconds — squarely in Neapolitan territory.

Charcoal or wood mode runs cooler, usually 500–600°F, with cook times stretching to 5–7 minutes. Easier to learn, harder to keep consistently hot.

The larger Grande 16" with dual burners has been reported to reach 950–1,000°F within 15–20 minutes of preheating.

The trade-off is straightforward: gas is faster and more predictable, wood takes more skill to master, and running both together gives you more control but also more to manage mid-cook.

Model Lineup: 12" vs. Grande 16" vs. Grande Rotating

Feature Original 12" Grande 16" Grande 16" Rotating

Cooking surface ~12.5" x 13.5" 16" stone 16" auto-rotating stone

Fuel options Charcoal, gas optional Wood + dual gas burners Wood + two independent burners

Max stone temp ~900°F (gas) 950–1,000°F+ 950–1,000°F+

Weight (unboxed) ~34–36 lbs ~59–60 lbs ~59–60 lbs

Best for Portability Bigger pizzas, faster cooking Even cooks, less manual turning

Warranty Lifetime Lifetime Lifetime

The 12" is where most people start — it’s easy to toss in a car for a camping trip and it’s the cheapest way into wood-fired cooking. The Grande models suit anyone who hosts often or needs a bigger stone for family-sized pizzas, and the rotating version cuts down on the manual peel-turning needed for even cooking.

What It Actually Costs

Pricing shifts with promotions, but current listings tend to fall into these ranges:

12" charcoal/wood oven: roughly $280–$300

Gas burner attachment (sold separately): about $100–$110

“Everything” bundle (oven, gas burner, stone, peel, thermometer, cover): roughly $400–$490

Grande 16": roughly $500–$700

Grande 16" Rotating: roughly $700–$900, often available first through pre-order

Worth knowing before you buy: the 12" model ships wood/charcoal-only. Gas capability requires the bundle or a separate burner attachment — it’s not included by default, which catches some buyers off guard.

International availability is limited, and shipping isn’t uniform across regions. Buyers in Canada, the UK, the EU, and Australia should check current shipping costs and potential import fees before assuming US pricing applies.

Setting Up and Firing Your Bertello

Good results come down to proper preheating and heat placement. The general process:

Unfold the legs and set the oven on a flat, heat-safe surface, clear of walls and overhangs.

Seat the pizza stone fully in the chamber before lighting anything.

Load your fuel — dry, kiln-fired hardwood or lump charcoal in the rear tray, or attach the gas burner to a standard propane tank.

Preheat 15–20 minutes, aiming for roughly 900°F for Neapolitan-style results. An infrared thermometer gun is a smart add-on since the base models don’t include one.

Launch the pizza off a floured peel with one smooth motion onto the center of the stone.

Rotate every 15–20 seconds, since heat concentrates toward the back of the chamber near the flame.

Pull at 60–90 seconds in gas mode, or 7–10 minutes in wood mode, once you see classic leopard-spotting on the crust.

A few habits separate good results from disappointing ones: wet or softwood fuel creates excess smoke and a bitter taste, skipping the preheat window leads to crusts that look dark but stay undercooked, and heavily topped pizzas are harder to release cleanly at high heat.

How It Compares to Ooni and Gozney

This is usually the deciding question for shoppers, since Ooni and Gozney dominate the mid-to-premium segment.

Factor Bertello Ooni Gozney

Simultaneous wood + gas No Yes Yes

Entry price Mid-range Higher Premium

Build quality Solid, less polished Clean, consistent Premium fit & finish

Retail availability Limited Wide Wide

Best for Budget fuel flexibility Polished home cooking Premium home cooking

People who’ve used both tend to say the same thing: Ooni feels more polished and predictable, while Bertello appeals to buyers who want to experiment with fuel types and are fine trading some refinement for flexibility and a lower price. Neither is objectively better — it depends what you’re optimizing for.

Pros and Cons

What works

Only oven in this tier that runs gas and wood simultaneously

Strong value at the entry-level price point

The 12" size is light enough for camping and tailgating

Lifetime warranty included

Genuine Neapolitan-range temperatures in gas mode

Where it falls short

No built-in thermometer on base models

Wood/charcoal-only mode is harder to keep consistently hot

Limited in-person retail availability compared to competitors

The Grande 16" is noticeably heavier and less grab-and-go

Some reviewers find the wood tray awkward to refill mid-cook

Keeping It in Good Shape

Long-term care is something a lot of reviews skip, but it matters if you plan to use the oven regularly. Let the stone and body cool completely before cleaning. Never use soap or water directly on the stone — burn off residue at your next firing instead. Wipe the exterior steel with a dry cloth, and cover the oven for outdoor storage, since prolonged moisture exposure can damage the powder coating. If you use the gas attachment often, periodically check it for wear.

FAQs

Is the Bertello pizza oven worth it?

For anyone who wants fuel flexibility below premium-brand pricing, plus a lifetime warranty, it’s a solid entry-level choice.

How hot does it get?

Gas mode typically exceeds 900°F. The Grande 16" dual-burner model has reportedly hit 950–1,000°F+, while wood/charcoal-only mode runs 500–600°F.

Do all models include a gas burner?

No. The 12" model is wood/charcoal-only by default; the gas burner is sold separately or as part of a bundle.

What does it cost?

The 12" runs roughly $280–$300, bundles run $400–$490, and the Grande 16" models run $500–$900 depending on configuration.

Can you run gas and wood together?

Yes — that’s SimulFIRE, Bertello’s signature feature and something most competing ovens don’t offer.

Is Bertello better than Ooni?

It depends on priorities. Bertello offers more fuel flexibility and a lower price; Ooni is generally considered more refined and easier to find in stores.

How much does it weigh?

The 12" weighs about 34–36 lbs unboxed; the Grande 16" weighs closer to 59–60 lbs.

Is it available outside the US?

International shipping is limited. Buyers in Canada, the UK, the EU, and Australia should check current shipping options and possible import fees before ordering.

The Bottom Line

The Bertello earns its spot in the portable pizza oven market by solving a real problem: the forced choice between gas convenience and wood-fired flavor. It’s not the most polished design out there, and wood mode asks a bit more patience from first-timers, but for the price, its fuel flexibility is hard to match. Whether the 12" or the Grande 16" makes sense comes down to your space, weight tolerance, and budget — and if in-person retail access or top-tier build quality matters more to you than fuel flexibility, Ooni and Gozney are worth cross-shopping first.

For more oven reviews and buying guides, visit Top Oven Deals.

Original article: topovendeals.com/bertello-pizza-oven