What oven you prefer? Or what u have?

I switched from an ooni koda 12 to bertello grande. Both are great, but I love make 6-8 pizzas in a row and with the ooni the waiting period between baking pizzas was quite to long because the bottom temperature decreased drastically. The bertello is so powerful that you can cook one pizza after the other without waiting time. Also a big advantage for New York style lovers when using screens the Bertello does an outstanding job. I can prepare 8 pizzas on screens in advance and let the pizza party rock in 30 minutes with 8 pizzas cooked super crunchy. Thank you Vito - great video like always Sei un grande Saluti da El Paso, Texas

I own a Bertello Grande. I bought it because I could burn wood and propane simultaneously. It takes a bit of wood to impart the smokey flavor I love 💕 I've had it about a month. I burned every crust till I switched to Caputo tippo 00 blue, for Neapolitan pizza. Man it makes a TON OF DIFFERENCE! THANKS TO VITO, my pizza gets better every time I make it! Usually I make it twice a week, minimum. I'm always learning something new I want to try.

For anyone interested, I just bought the Bertello 16" Grande. I got it on sale for Memorial Day for $499, and I also purchased a cover for it. I already had pizza peels, temp gun, etc., so if you're looking for a complete set, the 12" bundle has everything. They are on sale again for Fathers Day. This isn't a sales pitch, just mentioning it as an FYI since everyone on these sites are serious about trying to make a perfect pizza

the Ooni cannot compare in any way to the Bertello Grande when looking at price to value. i purchased the bertello, and after jetting it down a bit on LP to keep from burning the bottom of the crusts, it is a phenomenal oven. it comes with a 1.24mm jet (18,000BTU at 12 psi) which is waaaaayyyyyy too much. way too much even running on low and stoking dual fuel briquettes and wood for a nice flame-over. go with a 0.8mm or a 0.9mm orifice for best results. i've been thinking about posting a video showing the conversion.

I have the ooni Koda 16 & 12. If you crank up the heat to maximum and wait till you get to 900 plus Fahrenheit, then turn it down to minimum the second before you launch, the bottom will be nice and crispy but not burned. It will take slightly longer for the pizza to be completely cooked, but you will be able to finesse the top. Some blistering, but nicely meted cheese and properly cooked toppings. Repeat for each pizza. Practice, practice, practice! I have used my oonis in 35 degrees C down to minus 20 degrees C. Never an issue. Ok…I have seared my hair a few times when I got too close to the opening😂 Soooo happy with my ooni’s!😁 I

The diffreance with bertello is you can add wood for top flame. It gets hot. I have one and learned how to diel it in around 850 900 add wood right when I put pizza in and it comes out perfect. I really like the oven. And I can get it around 600 to 700 for ny style and 800 950 for neploian . It is cheaper and you have gas wood option out of the box. Onni you want gas its 100 dollar add on .

Thanks Vito for finally including the °C again. Great for Europe. Many thanks

Ooni shoots it’s heat above the bed whereas the bertello smothers the stone with the flame hence the much shorter start up time but with the stone reaching & maintaining sufficient heat, the top heat does the dehydrating & cooking of the top ingredients. My vote goes to Ooni. By the way thank you very much for the good review Vito. I am going to buy the Ooni but I hope it turns out reliable

This man's dough always look perfect. Looks so soft and airy.

I guess the fact that Vito liked all the posts that said that the Bertello was better means he likes the "sounds like it was made in Italy" but made in Minnesota, oven. Maybe cook on the ovens using them as they were designed to be cooked on. Why do I say that? The roof of the Ooni slopes up more, so you need the door closed otherwise the heat escapes because, science. Heat rises. If you don't have a section of the roof that slopes down at the end or a lip that pokes down, the heat flows out at great speed. Do you want to cook in an over where more heat escapes than cooks? No. Close the door and keep the heat in as the manufacturer intended. I don't own either of these ovens, yet. I'm watching videos from pizza chefs that I believe are good and know what they're talking about before I buy one. I would say that when you do a review of an oven, have a look at what the manufacturer says for their oven and follow those basic guidelines. If it says door closed and baffle set to a certain position, do that. If you are reviewing an oven review how the oven was designed to be used. I wouldn't roast something in my stove oven at home with the door open. Would you?

The Bertello Grande 16 wins in my book. I love the lower burner for under the stone. That is the feature that was the deciding factor when I bought my Cook with Carbon Pizza oven. It has 2 settings for the lower burner under the stone and really comes in handy and adds to the versatility of these ovens. They are definitely not just for pizza. Steaks and burgers cook up beautifully on or in cast iron. I love my Cook with Carbon but had to order the Gozney Dome and received it in 2 weeks. I'm in the process of moving so haven't even opened the box. Big tease. Can't wait to experiment with wood and charcoal. Vito... I always love your videos and they made me a better pizza maker than I ever imagined I could be. And there's more to learn. Keep these great videos coming Vito!! If you ever want to shoot a video with the beautiful view of the red cliffs and mountains of Southern Utah that's where my ovens will be set up in my new backyard. I'm an Italian NYer transplanted to Utah ....... here's an open invitation Vito!!!

I have the Ooni Karu 16 and it is THE BEST! I really did my research before buying it and had to go through the typical learning curve to get it dialed in, but I absolutely love it. I signed up for the master class and with your videos and my oven, I’m loving this new adventure. Thanks for all you do, Vito.

I bought the Bertello as soon as I saw it on Shark Tank. I bought all the accessories. There is a wood and propane combination option I use. I use wood pellets from my Traeger in conjunction with the propane on high to kick start the temp. The pellets provide the Smokey flavor I am looking for in the oven. When the pellets mostly burn off I bring down the propane flame to low and bring in my pizza. I rotate it every 15 seconds turning it 1/8 to 1/4 a turn. I do this for about two full turns so I don't burn the crust. In between pizza's I bring the flame on the propane back to high bring back them temp of the oven, when I am ready for the next pizza I drop the flame and repeat the process. I get even cooked pizza that does not have burn pizza crust. Unless someone request burned crust.

You should close the Karu door when heating it up. It is designed that way to heat the stone and let the interior surrounding housing radiate heat.

To me the Bartello I like the crispiness in the bottom of the pizza. Thank you Maestro..

If you look at all the reviews, though, it seems that the Bertello has problems with really uneven heating of the stone. People on Amazon are complaining about how it's burning their pizzas or it gets so hot the stone cracks.

I have to say the Bertello because I just purchased the Bertello Grande 2 weeks ago. Love the idea of the flame under the stone as you just showed definitely a crisper bottom. I do have a question. I love that table for the Bertello oven, where could I purchase that table? Oven looks fantastic on it

The bertello oven cooks from bottom 9because of the flame being lower as well as the top ,the Karu only relies on flame on top warming up oven which does work ( I have one) but I think having a hotter stone your cooking on it stays hot unlike the karu I would like to try /buy the bertello as I like crust to be cooked more than the karu does ,so here goes another buy geez ,with all the money I spent or will on ovens could of probably supplied myself with local pizzeria’s for years with no cooking involved!

Looking side by side, it looks like the Karu cooked the top of the pizza better, surprised Vito didn’t even mention that. You can clearly see the cheese didn’t look as melted.

Not a fair comparison since you forgot to turn up the Bertello for the final bake, cooking the toppings at a lower temp in Bertello left the pizza toppings under cooked... Bertello crust sidesand bottom superior to Ooni...

I have the Bertello. It is amazing. Their customer service is top notch too. I had some questions, they emailed me back within a couple of hours on the same day.

Vito, you need to make an episode about different pizza toppings!

My Natural Gas Karu can easily approach 900+ and burn the crust if your not on top of it. I love it and so does my neighbors...LOL

Both have pros & cons, but to me it looks like the ooni did a better looking pizza! The Bertello burnt the base & the cheese looks half done but both would still be yummy! Anyone else agree?

ooni looks like a more even cook on gas only. that said, if you can run both gas and wood at the same time in the bertello, that is a serious game-changer for me. at around 1/2 the cost of ooni karu 16, the bertello grande looks like a better value and a more compelling contender. i'm stuck on this decision. i like the build quality better on the ooni, but the dual fuel at the same time on the bertello is seriously cool. it would allow you to cook at a lower gas setting to keep from burning the bottom of the crust, and true wood convection and a little smokiness on the top. i will keep studying to make a decision. UPDATE Post Purchase + 10 Pizzas: So, I went with the Bertello Grande (16") oven and have made a bunch of pizzas over the last few weeks. Here's the verdict from a total non-pro. I like the oven. Dual fuel is how I have been using the oven (LP gas + hickory chunks). My tweaked process is two steps: pre-heat the oven for 10 to 15 minutes on gas, or until the stone reaches 600˚F, then turn the burner to low, and add 4 strips / chunks of wood. The wood catches on fire almost immediately, and the stone continues to heat up to around 700˚ prior to launching. I then go build the pizza and launch within a few minutes of adding the wood. I turn the pizza every 20 seconds with an 8" turning peel, and it is ready in a couple of minutes. If I go any longer than 20 seconds between turns, the crust will start to burn. So, basically...if you're not turning the pizza and keeping it moving practically all the time, it will burn. I kind of think of keeping the pizza moving like I would if I was sweating onions down in a skillet. The pizzas have seriously phenomenal flavor using quality fresh ingredients (pomi finely chopped tomatoes with fresh basil and salt added, fresh cubed mozz, low-moisture whole milk mozz, picante [aged] provalone, good spicy salami [pepperoni], and a dash of oregano). also, the above ingredients + using Vito Iacopelli's poolish 48hr dough recipe, this is a winning combination. we have never had better pizza...EXCEPT for one thing...I still haven't figured out how to keep the bottom of the crust from getting too brown or burning in places. so, this week's pizzas i will be preheating the stone to 600˚ only with gas and then turning off the burner altogether. the rest of the cook will be done only with a small bed of charcoal briquettes and hickory in the wood tray. This is the last tweak i will be doing to get the crust to the point of just having brown spots and getting the top of the pizza done. If you get this oven, as with any new appliance, expect that there will be a pretty significant learning curve. Another non-pro tip is to use 270 gram dough balls to make your pizzas to give your dough enough thickness so that it doesn't rip when launching. Good luck to everyone in your pizza journey.

The ooni seems nice, but it seems the bottom and bottom sides dont' fully cook. You can often seen the white of the bottom crust and the charred top. The Bertello seemed to do a better job of evenly cooking the crust vs the ooni.

I have a Bertello....crap. I have a Gozney...love it I just bought a Ooni 16 Karu....looks really good.

Bertello all the way. The bottom has more char, cheese didn't turn oily looks like a winner

I think the deck temp should've been a little hotter with the ooni and ceiling temp looked too cool with bertello. Just going by the cheese melt on both pizzas and under carriage on ooni

I prefer the end result of the bertelo but the ooni space allows to put trays or maybe cook cakes in it. In the bertelo there's less space

Loved the folding! You're the best!

Wow! Making that crust looked effortless. Im pretty sure it takes me about 10 minutes to press and pull. I had an Ooni 16 natural gas and made pizzas at 900F every time. Once the center is 900F, turn the heat down to medium and launch the pizza. Let the crust cook for about 1 minute watching/turning to keep the edges from burning. Then crank the burner back to high and turn every 20 seconds or so (you have to watch it) until the top and edges are cooked. The ceiling on the Bertello is low and probably makes it hard to monitor the pie, but thinking about trying it anyways since it can simultaneously burn wood and gas.

I bought the Bertello and I love how quick it cooks the pizzas!

Vito you should try the Koda 16. With the burners at the back and side. I want to buy it but im waiting you honest review.

15:01 vs. 15:29 was the ooni not hot enough? 736 F (390 C) is a bit too cold, isnt‘t?

I like how the cheese came out on the Karu pizza. In terms of the crust both look fantastic

Needed to use the door with the ooni. Cant compare the two when you dont use one of the features of the ooni. How hot would it get with the door and how much faster?

I bought the Bertello grande and have had issues burning my pizza. If I run the middle of my stone at 600 degrees Fahrenheit then the top is cooked but the bottom is burned after 1 min 30 sec of cook time. If I turn the temp down the bottom is just right but the top is raw! Please help! Any suggestions welcomed. I have not tried adding wood during cooking yet.

When the neighbors hear the yelling start "he's making another video, isn't he?"

Can you please do a rocbox vs ooni koda review

Remindr set and thumbs up because I know this will be good.

I feel, in your video the Bertello leaves a better look at the top and sides of the pizza crust verses the Onni.

Nice 2 have Vito, i had this Week 2 Days in a Row Pizza out of Weber BBQ. I use Your perfect Poolish for the Dough and put Tomatoes, Ham and some fresh Mushrooms on it and on Top fresh Mozarella. The Weber use Charcoal and a 3rd Party Pizzaextension. I fire up around 3Kg Charcoal and 3 or 4 Pieces of Oakwood in my Firepit, the Pizzastone need to be pretty hot. The Temerature is 430 C° and my Pizza took 2 or 3 Minutes to be ready. I can take up to 6 Pizzas 31cm each in one Run. Btw: The Pizza out of the Ooni look awsome

I bet the film crew were so happy after he drooled over both of those pizzas. 😅

i am about 2 years and 20 cooks into the ooni, only my last four was I able to get a crispy bottom with a lot of this and that (and much help from the super soft dough from trader joes) my dough with dry yeast cooked a lot slower. in general after the third pie comes out the stone is not hot enough and to heat it back up the flames on top cooked the top of the pie faster than the bottom, so one of my kids who does not like well done gets a soft bottom . i bet with bertello with the gas on low and a little wood I can fix that . liked the comment below,"you have more options twith gas and wood". regarding the video, great stuff but need to judge the oven on making several pies, too much involved to just make one or two, i do 6-8. might buy one

I prefer the Bertello Grande in tern of practicality and price .. There are not much difference between both pizzas

I have a Bertello pizza stove. I looked at the Onni but went with the other. But I didn't do very well the first time cooking my pizza 🍕. Maybe not hot enough and my pizza kept sticking on the stone. So I need more practice. But I do love this pizza oven.

Hi Vito! Could you maybe make a video on how much poolish to use for 5, 10, 15, 20 etc. pizzas? That would be super helpful. I know you made a video for 50 pizzas and gave us the formula to calculate other quanities, but when you make for example only 4 or 15 pizzas, it seems you use other quantities. Perhaps the amount of poolish doesn't matter that much as long as you use 100 ml of water pp, but it would be nice to know how you calculate :D :D

so we waiting for live from competition. Staying tuned was it supposed to take place yesterday ?

Hey Vito, how about the Solo Pi oven review? It's gas or wood.12 inch only.

Hey @Vito Iacopelli do you have any tips for practising stretching out pizza without having to make 2 day fermented dough every time? I find I make your recipe and after 2 days I have a few chances to stretch out pizza and if I mess it up, I have to do it again 3 days later with practice in between.

Anyone have an idea how much fuel is being used to fully cook 1 pizza with these ovens? I'm curious what the total cost is to make 1 pizza at home like this

Hello, I want to know what is meant by the moisture content of 65% and 70%, is it the water contained in the dough? Thank you

I really enjoyed the side by side. I think so much comes down to practice and technique. Both ovens look like they have great results. Ooni looks like a stronger build quality, it has a little more space and the door is cool. The bertello has the great option with the flexibility of fuel sources. The wood and propane option is great. The stone being heat from the bottom is great too.

The ending made me start laughing. 🤣

The Ooni is the only pizza oven that does natural gas along with wood and charcoal, and the only pizza oven to be ‘Recommended for Domestic Use’ by the Associazione Verace Pizza Napoletana, the acclaimed international authority on true Neapolitan pizza. I choose the Oonie and absolutely luv it

Which type of pizza oven is best electric oven or gas oven ? Can i use all purpose flour ?

Vito can you do another test and have both ovens cooking with just wood? I'm struggling to decide what to buy. I have a Bertello 12 and so far so good, but I want to upgrade. The new grande looks great, but I'm not sure about the gas option not going under the stone all the way to the end. Problems I'm having with the Bertello 12 is that the stone gets crazy hot at the end and not too much towards the entrance. Thanks

I'm going to try the fold over into quarters method of eating.

Great Video...Vito...where did you get the folding stainless steel table from?..Thanks

At these price points, I'm optimizing for versatility, with priority 1 being wood fire cooking ability. I need to be able to cook as many non-pizza items as possible to justify the purchase. Ended up with an Ooni Pro 16 on clearance.

On voit que le ooni a plus servi que le bertello ( peut être moins d'expérience d'utilisation sur le bertello ) ....?

My work gave the option of a solo stove pizza oven but I chose the bertello instead. My only complaint is that the bertello isn't stainless steel. Watching his videos make me feel like I may have made the right decision.

I have an Ooni Karu 12 with gas burner also and it is important: you should avoid to close the door during using gas! The manuels also declare that you should remain open the door.

The Ooni obviously made a better pizza. Evenly cooked and with a better cheese melt

Hi Vito. Plz tell which me which oven should i get for my pizza outlet. We make Newyork style, Pan pizza hand pressed and will be starting Neapolitan style soon too. Dont want to spend a lot. Kindly reply back. Regards Vikrant..

Vito, What brand of flour do you use and from where we can get it? Big 50lbs bag?

I am definitly going to have to try and fold the pizza and eat it, never thought of that! Super funny looking my friends will trip out!

Love my Ooni. Made jerk chicken in mine tonight it turned out fabulous

Hi Vito, I have one question/challenge/request: do you think it's possible to use the Hamilton Beach or Breville Pizza Makers and get a similar result?

Vito, what's the largest pizza than can actually be made in a 16" oven? I have to think less than 16" so what size peel would I get? 14"?

The biggest struggle I have with my Oni is the crust does not get crispy on the bottom. I may try to par cook my dough in my home oven then finish in the Oni on the deck.

I want the one on the right I prefer less crispy 😜😋now I'm hungry!

I'll wait for one with a rotating base. Having to turn it myself would increase the chance of a mishap.

A bit off topic but what material are the tables you have the ovens on and from where did you purchase?

Hi Vito, I love you video’s! Can you please tell me the name of that olive oil bottle?

I wish with the all gas ooni they would have only had the flame at the back of the oven. Even with lots of rotation, very difficult not to burn the pizza..

Really good video! Like it! 🦇

Can you use both wood and gas at the same time?

With those high temperatures, has anyone experienced premature corrosion on the Bertello?

I think you should have closed the door on the Ooni, its how its designed to be used

Wrong title :) It is Karu not Koda. I just got my Karu 3 days ago and it makes good pizza.

I thought the Ooni looked better on the top/cheese melted evenly and on bottom more even less burn...the extra size looks maybe easier to cook and manuver

Loving the channel

New Competitor... Halo Versa 16 rocks the price point and performance of personal pizza ovens.

The ooni pizza looks too blonde around the outside of the crust. And burnt on top. Bertello looked like a much nicer pizza.

one of these or the roccbox? all about same price. Which is best? go.

I suppose if you go by price and use gas, the Bertello would be the better choice as long as you don't burn the bottom of the pizza, but if you want to cook solely with wood and you want to place something larger in the oven, the Ooni might be the better choice. The size of the pizzas was slightly different and the cheese held its shape better in the Bertello, although that could be an indication of not being as well baked on top, but might not be an issue for everyone. I just wonder if the Bertello isn't cooking as evenly. If you can't control the heat underneath the stone separately from the top, this could be an issue.

Grande super Vito, ma bertello lo venderanno mai in Italia???comunque sempre il top, grande recensione grazie!!!

For those that have the Bertello- is there a way you can control the top heat and bottom heat separetely maybe using charcoal for top heat and gas for the bottom turned low?

Hello instant yeast, how many grams with a kilo of flour

What is the name of the table top your karu 16 is sitting on??

Is it "MUCH" better to use wood ...or is gas ok?

I want to someone to handle me like Vito handles pizza. Even the hot pizza he friggin handles it like next level pro.

BERTELLO: Crust OONI: Cheese

ooni is the WINNER! cheese melted better ,more evenly. Edge of pizza was cooked brown. Bertello cheese was not melted, edge of pizza was not cooked still white dough, just burnt.

Beautiful thank you

Bertello for me

Pro tip. Answer the questions people are asking you!