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 Our Top Pick for a multi-fuel pizza oven is the Bertello Outdoor since it is effective as both a gas-fired and wood-fired oven. In its gas-powered configuration, it is one of the few models that can produce the very high temperatures required to produce a Neapolitan-style pizza in less than 90 seconds. The Bertello's design encourages great airflow and is a portable rendition of the Tuscan-style vaulted barrel oven. This produces a pleasing rolling flame that efficiently cooks 12 "pizzas and gives this little behemoth a certain amount of charm. Although it may need some design improvements to provide better control, this oven delivers considerable capabilities at a fair price that makes it a great addition to a kitchen that is well-equipped.

To sum up

An effective pizza oven with the unique ability to cook with both gas and wood at the same time. Top-tier cooking performance, output power, and adaptability, all at a fraction of the price of direct rivals.

The company that popularized portable pizza ovens stands up to its reputation with exceptional performance.

A robust carbon steel surface with significant heat transmission capabilities might produce the finest pizza you've ever tasted with a standard oven.

A robust, flexible choice that has the aesthetic appeal of much more costly pizza ovens

The Bertello Outdoor was funded via crowdsourcing, like several other great goods we've tried here at GearLab, which tends to validate the quality of a product. This multi-fuel oven is designed to burn wood, but it can also burn charcoal and wood pellets. A gas burner adapter may be used to simply convert this oven. The fact that a wood-burning tray was kept is what makes this conversion unique. With this modification, you may use the propane burner to pre-heat the oven, ignite the wood, and then bake 12 cookies "like a wood-fired oven, pizzas.

Efficiency Evaluation

Although gas is practical, cooking over a wood fire offers the most visual appeal and distinctive tastes. You may choose between the two possibilities without having to make a clear distinction thanks to the Bertello oven!

Cooking Capabilities

Of all the ovens we examined, the Bertello oven may be the most adaptable. While it blurs the distinction between gas and wood-fired ovens, we decided it would be better to take into account each fuel type separately for an objective comparison. The wood-fired oven that comes included with this model is more forgiving but more difficult to light.

Slower cooking durations, such as those in the five to seven minute range, offer you more time to prepare between firings and learn how to make pizzas correctly. However, given that the average stone temperature is only 552, it is better to prepare low- to medium-fired pizza. The Bertello oven's potential power is unlocked by the gas conversion if you believe you have the requisite abilities in place. Average cook times are reduced to only 90 seconds with this simple change, while average pizza stone temperatures are increased to an astounding 774°F.

There are other, more apparent options for the Bertello Pizza Oven, which is seen above with the gas conversion.

There are additional, more blatant indications that this oven is burning at very high temperatures, which are seen here with the gas conversion.

When utilizing the gas adapter, the Bertollo is the hottest oven we tested and can create exquisite Neapolitan-style pizzas in as little as 60 seconds. While many businesses tout the effectiveness of a Neapolitan pizza oven, only a select number really deliver on that promise. While it is certainly possible to get wonderfully golden, puffy crusts when using a gas oven, browner, crispier, and sometimes ashier crusts are more likely to be produced when using a wood-fired oven.

Maximum Power

When it comes to gas ovens with the highest possible pizza stone temperatures, the Bertello is at the top of the list. Only a select few ovens can compare to it, including the Gozney Roccbox. One of the few materials capable of withstanding temperatures exceeding 800°F is cordierite, which is used to make the pizza stone and is also used to make kiln shelves.

The ability of cordierite to transport heat straight into heating the pizza crust and create a delightful crunch when it comes time to cut into your meal may seem paradoxical, but it is really caused by its incredible heat resistance. The stainless steel inside, which is reflective despite having a matted appearance, performs a great job of radiating heat to cook pizzas uniformly on all sides, but only when the fire is lit.

In addition to providing convective heat for the pizza's top, the rolling flame in this oven also radiates heat via its reflective stainless steel sides.

As a consequence, it is more crucial to control the Bertello oven's heat output because if you let the fire to go out, the temperatures of the interior oven and pizza stone would drop rapidly. Surprisingly, even the temperatures inside the oven drop a little bit less than they do on the pizza stone. The oven chamber's normal operating temperature is around 670°F.

While an oven must have an interior air temperature of roughly 800F to be considered a Neapolitan-style oven, these are now achieving near-optimal pizza stone temperatures of around 750F.

Control

Despite not being as hot as a typical Neapolitan pizza oven, there are a few important features that allow it to make high-quality pies in that manner. The crust quickly rises thanks to the scorchingly hot pizza stone. As your prepared toppings burn evenly and quickly, positive airflow drives flames to roll over the oven chamber's low ceiling.

This oven generates a rolling and rollicking flame whether you're burning wood or gas. Because the gas burner can support the wood fire, you are given the option to overlap the two fuel sources, which might be useful. However, the wood tray that came with the adapter is too shallow to enable you to start a fire big enough to cook even one pizza.

A direct comparison of the heat sources used in the original firebox and the Bertello outdoor pizza oven...

The original firebox (left) and the gas conversion (right), which still allows for the addition of modest quantities of wood to its shallow fire pan, are directly compared as heat sources.

We won't say it's all for show, but we'll say it could be more for that "wood-fired taste." In order to prevent multitasking when one ends up performing neither duty especially well, we advise using the Bertello as either a gas or wood-powered oven.

Without a doubt, the hot Bertello oven cooks food quickly. To prevent the crust from burning during the brief baking phase, be prepared to flip this pizza often.

Effortless Use

The Bertello is one style of wood-fired oven that will almost surely need the aid of a skilled fire-tender. We think this is essential, at least until you have the abilities to concurrently tend to the oven, prepare the dough, and cut the toppings. The paradox of an effective wood-burning oven is that it may attain the high temperatures you want by burning hot enough, yet that degree of heat also makes it possible for the fuel to be used too rapidly. The inconsistent performance caused this oven to get an average rating for usability.

When the rear cap is on, airflow is in the proper direction, but if you remove it to load firewood, you experience a significant—and, to be honest, dangerous—amount of blowback, which causes flames to fly out the back of the oven. Fortunately, by utilizing the more practical gas burner, both may be avoided. Despite the fact that the gas-fired approach is simpler in some ways, you still need to watch the pizza carefully and flip it often to keep it from turning into a blackened lump of coal.

The blowback from the firebox of the Bertello Outdoor Pizza Oven may be both unexpected and...

When you remove the rear cover, the firebox's blowback may be both startling and scary. Due to this shortcoming, adding wood fuel during the stoking phase is challenging.

The Bertello oven's size, form, and mobility are all factors that might be criticized. It is portable and simple to store in a wood-fired version thanks to a small oven chamber and attractively folded legs. However, compared to the tank-like robustness of its original shape, the gas addition lengthens the oven by 10 inches, hangs awkwardly off the rear, and makes the whole package considerably more sensitive to handle and transport.

The Bertello Outdoor Pizza Oven is small and has a front-mounted furnace for wood burning.

The gas-burner connection feels needlessly lengthy, which makes this otherwise streamlined oven a little difficult to move about. The oven is compact in its wood-burning style (firebox at the front).

Does the Bertello Outdoor Make Sense to Buy?

One may classify the Bertello pizza oven as a "value-added" item. The extra purchase of the gas burner connection is something we cannot stress enough; doing so will enable you to fully use the potential of this portable powerhouse. This is a really adaptable pizza oven that is ideal for any cook who does not want to limit themselves to a single fuel type, supposing you buy the conversion kit. This oven is a wonderful addition to any outdoor kitchen since it offers outstanding performance at a fair price.

Whatever method you choose to use to ignite this oven, you can count on being charmed by its gorgeously dramatic rolling flame.

Which Other Pizza Ovens Should You Take Into Account?

The Bertello Outdoor is an award-winning kitchen equipment that has the potential to achieve real greatness while being a relative newbie to the pizza oven industry. Control and usability might both be improved for the chef's advantage with a few design changes. The model's minor shortcomings might confuse you, however. If so, the Gozney Roccbox is a worthwhile choice to consider. One of our favorite models, it can operate on several fuel types and produces the ideal pizza with little any tinkering.