Bertello Grande Outdoor Pizza Oven Review: I Cooked With Gas & Wood — Here’s What Actually Happened

The Bertello pizza oven became popular after it appeared on the famous TV show Shark Tank. It was first launched on the Kickstarter Project as Napoli and later rebranded as Bertello. This outdoor kitchen pizza oven was created by two brothers, Andy Bert and Eric Bert.

I personally own and tested the Bertello Grande 16, but I do not own the original Bertello 12; a close friend of mine has one. I made many great pizzas with the Bertello 12, and it performed really well—simply incredible for the price.

So I decided to buy the upgraded version as I heard that it is bigger, more powerful, and easier to use. Actually, I wanted to make larger pizzas with better heat control.

In this Bertello Grande 16 pizza oven review, I will share my cooking experience, how quickly it heats up, and how well it cooks a perfect pizza and other foods, so you can get the complete picture of what it is like. Let’s dive right into it.

 

Key Specifications

Build and Quality

When I received the Bertello Grande, it felt like a serious upgrade the moment I lifted it. The quality and design impressed me right away. The oven was much larger and heavier, weighing around 59.48 lbs (26.98 kg), compared to the original Bertello.
 
You can say that the Bertello oven is quite portable as you can take it on camping trips, to the beach, or to any picnic spots. I can literally lift it easily with my hands.

But the only downside while carrying is that if you plan to use the propane burner version, you will also need to take the propane tank (or wood/charcoal), which definitely adds extra weight.
 
The Bertello outdoor pizza oven is made from powder-coated steel with stainless-steel sides, and the finish feels thick and durable. The thing that impressed me the most is its huge burner, the smooth control knobs, and the rotating stone, which runs really quietly.
 
All over, the design is very impressive. In my opinion, the fit and finish are way better than the original.
 

Unboxing and Setup

When I received my package, the oven was huge; it was much bigger than I expected. The parts were all packed neatly inside, like the gas adapter, tools, the back cover, and some accessories. The pizza stone was excellent and heavy, and I checked it carefully to make sure there were no cracks.
 
Then I slowly lifted the oven and placed it on a table. I also made sure that it sits evenly and doesn’t wobble. The next step was to push the pizza stone into the oven and ensure it was sitting in its correct spot on the tray.
 
After that, I attached the back cover to the oven, and it clicked in very easily with little effort. Connecting the gas adapter was the easy part. I just had to line it up with the inlet at the back of the oven and twist it a bit so it clicks into place.

Then I connected the other end of the hose to the propane tank and turned the valve on. That’s it, and the oven was ready to go.
 
After connecting the gas to power the stone with the batteries, it worked smoothly, so I tested it and gave it a spin, and it rotated really quietly.
 
For safety measures, I checked that everything was in place, like no screws were loose. Now that everything was set, I turned the gas knob, lit the fire, and let the oven heat up gradually.
 

Heating Performance

Below are my testing results of the Bertello on how it heats up.

Bertello Grande 16″ Heating Performance

I tested the Bertello Simulfire pizza oven, and it heats up pretty fast compared to other backyard pizza ovens. So I ran the pizza oven with the dual burner system and set it to its highest temperature. After letting the oven run for almost 25 minutes, the Bertello was already a bit over 900 °F.
 
Once it reached my desired temperature, I lowered the gas to low and added a few pieces of hardwood to the side tray. If you are a newbie who hasn’t used a pizza oven before, make sure to lower the temperature before adding wood.

I have seen many people throw the woods at any time just to get the wood-fired flavor, but it doesn’t work that way. You will end up burning your pizza and ruining your hard work.
 
At first, I thought I would use gas for outdoor cooking, but my friends wanted wood-fired pizzas, so I opted for the wood.

Bertello 12 vs Bertello 16 Heating Performance

The heating performance of both these outdoor pizza ovens is simply incredible, but the upgraded version is much better than the original Bertello 12. The Bertello Grande is clearly faster than the Bertello 12.

I made several pizzas and other side dishes with the Bertello 12 at my friend’s place, but while testing, I noticed it takes about 15 to 20 minutes to reach a temperature between 665°F and 750°F.

On the other hand, the Bertello Grande 16 heats up really quickly. When I tested it for the first time, I was really surprised by how quickly it heated up. I saw it reached close to 700°F in just 5 minutes. Now, this kind of temperature is way too high for a pizza oven.

And after about 30 minutes, it reached 550–600°C (over 1,000°F). But there is a reason for this faster heat-up: its dual-flame gas burner design. It has two gas flames – under the stone and above the stone, which helps to heat the oven faster and retain heat more consistently than the original Bertello 12.

Please note that I used only gas to preheat both ovens and added wood later for a smoky, wood-fired flavor.

To help you better understand, I have created a comparison chart showing the heating performance of both pizza ovens.

Embed this chart on your site:

<a href="https://quorixhub.com/pizza-oven-reviews/bertello-grande-16/"> <img decoding="async" src="https://quorixhub.com/wp-content/uploads/2025/12/bertello-12-vs-bertello-grande-16-heating-performance-chart.png" alt="Bertello 12 vs Bertello Grande 16 heating performance comparison chart"> </a> <p>Source: <a href="https://quorixhub.com/pizza-oven-reviews/bertello-grande-16/">QuorixHub</a></p>

Cooking Performance

I am really amazed by how Bertello cooks a perfect Neapolitan pizza. Let me show you the process I used.

I decided to go with a 14-inch size pizza dough even though the Bertello can handle a bigger size. The oven’s cooking surface is 16 × 16 inches, so that you can cook a 16-inch pizza, but it will be a bit tight.

I mean, if you are planning to cook a bigger pizza, you will have very little space to rotate the pizza, and you must be an expert at peel control.
 
Anyways, I stretched and shaped the dough by hand and dusted it with a bit of flour. I never use a rolling pin to shape the dough, as I want it to be airy and light.
 
As for the toppings, I spread one scoop of tomato sauce over the dough and made sure the edges were empty. After that, I added fresh mozzarella and a slight drizzle of olive oil.

When I cook a Neapolitan-style pizza, I keep the toppings as simple as possible, not heavier, so that the pizza cooks fast and doesn’t get soggy.
 
Now that I was done with the toppings, I dusted the pizza peel with a bit of flour and slid it under the pizza. Just make sure the pizza doesn’t stick, so give it a slight shake. Then I placed the pizza into the cooking stone. Just don’t push it too far where the heat is stronger.
 
Once the pizza is in, it is essential to rotate it regularly. Then I let the pizza bake and rotated it every 15 to 20 seconds to ensure even baking on all sides. I paid close attention to the back edge of the oven, as the heat is stronger there, and the bottom can cook faster or even burn if you are not careful.
 
After my Margherita pizza was done cooking in just under 2 minutes, I took it out immediately and added some fresh basil leaves and a slight drizzle of olive oil.
 
At last, when the pizza was done, it just turned out great. The cheese was melted perfectly, the pizza crust had light char spots, and the bottom looked crispy. Overall, my pizza came out soft and delicious, just as you’d expect from a classic Neapolitan-style pizza.

How to clean the Bertello Pizza Oven?

Here is a detailed, straightforward guide to cleaning your Bertello Grande 16. The process is simple.

• Make sure to let the oven cool down. Never try to clean the oven when it is hot; wait for it to cool down.

• Remove the ashes and burnt wood pieces from the floor of the oven. If you are using gas, then there is nothing to worry about.

• Then clean the stone. Just scrape off any burnt leftovers with a metal spatula or a brush from the cordierite pizza stone. Please note that you should never use any water, soap, or a damp cloth to clean it. The stone can get cracked.

• Cleaning the interior and exterior is relatively easy. Just use a damp cloth to remove all the soot and residues. Just don’t use harsh chemicals; instead, use a scraper to remove stubborn marks. If there are any grease or stains on the exterior, you can use a mild cleaning soap, but you have to rinse thoroughly and dry it.

• If you are using the gas burner, then remove the burner and check for debris and blockages. Use a soft brush, such as a toothbrush, to remove all remaining food debris and ash from the burner spots. To clean the burner surface, use a soft cloth. Lastly, before reattaching, make sure the burner is completely dry and that all ports are clear.

• Ensure to clean up the oven after a few uses and store it indoors, and cover it up from dust and rust.

Final Thoughts of the Bertello Grande 16″ Outdoor Pizza Oven

After testing the Bertello Grande 16 in real time, I found that this outdoor pizza oven cooks delicious pizzas in just a few minutes. One of the standout features is its dual-fuel capability, which lets you use both gas and wood simultaneously for that wood-fire flavor.
 
However, the only downside of the Bertello Grande 16 is that it lacks a built-in thermometer, unlike the Ooni Karu 2 Pro or the Gozney Dome. You can get the Bertello at a reasonable price for $499.99, but during the holiday sale, you can get it at a flat $200 discount.
 
It is not a bad deal to get a high-quality backyard pizza oven at this price point. But if you are willing to spend around $300 more on the Ooni Karu 2 Pro, you will get many extra features, such as a built-in thermometer, a more refined build, better heat retention, and more.

Frequently Asked Questions (FAQS)