I accidentally came across an Italian restaurant closing down. I saw their BIG Movable Brick built oven. I asked them and they said, they are gonna throw everything as they don't have time to sell it or keep it due to their family issues. So, I told I can pick that up, arranged a pickup truck and got to my home backyard for FREE 👌🏼! Weekend parties it's easy for me to make 7 Pizzas inside at the same time 👌🏼
We bought this oven based upon your explanation and review, and we are so happy with it! Thank you for guiding us through it. We're making some wonderful pizzas here in Canada now. So many people of Italian ancestry where we live that watching your channel is like being at home.
Great video! I am so glad I bought my Bertello and can make pizzas fast with the authentic wood smoke flavor. I didn't want to spend a ton of money on a brick oven that I could never take anywhere. The Bertello has been a big hit camping and I'm excited to bring it tailgating this football season.
I haven’t gotten to use it. The door was loose in box. Disappointed due to needing it right away. Manufacturer has been extremely helpful and is shipping a new oven right away. Great customer service!
Might be a good idea to turn the gas off before putting the wood in and put the top back on before turning it back on 😂 Great video that shows you are a master of your craft.
You looked happier on the final product of this than the Koda, and looks comparable to the Roccbox, and cool to have the wood and gas option, I will look into this! Thank you for the video!
It's a contender for sure. A bit better than the last one with the turning Stone. Does the ash drop onto the burner though it might block it up but you can easy clean it
Hey Vito. That looks like a good little oven. I see some of the other comments and i see the one about camparing the ovens. I would like to see you cooking in 4 ovens 👍👍. That would be a great video to see and how the ovens do against each other. Keep up the great work my friend. 👍🍕👍🍕👍🍕👍🍕
This is actually what his channel needs to do as a pizza chef TH-camr. However, considering the options and costs and import fees for all of these ovens, I think this can be done after several reviews of different pizza ovens. I really liked this video and he has definately improved in video production quality skills. But lets enjoy the ride first. I'd like to see him review ovens that have been highly reviewed on amazon. Then at the end, he can do a cook off oven vs. Oven speed tests, quality test, space organization etc.
Vito which wood burning portable pizza ovens are your favorite best performing top 3 ? Im looking for the best of the best but that also burns wood or wood pellets and reaches 900 degrees Fahrenheit or hotter but also very portable and carryable by 1 or 2 people. Thank you. Anybody knowledgeable please reply soon.
Can this unit work with Natural Gas, someone just gave me theirs and its set up for wood & propane. I have a NG setup already for my BBQ and would like to simply use it for this too
amazing video vito.. your video quality has improved a lot..amazing..you should invest in a gimble to stabilize your shoot and it would be even better..amazing video amazing pizza as always..keep up the amazing work
Best pizza channel! I ordered pizza from a pizzeria in Sochi, it was bad and i vomited 🤮 and decided to make pizza myself. Planning to buy ooni koda to get 500 celsius. My home oven heats up to 250 max
Watch our when behind this one Vito. It pumps a lot of fire and heat there. Does this heat as evenly as you expected? I saw much more quick burn at the rear. The heat seems to be more focused which might just be as good as it gets in a small form factor oven.
Hi Vito. I always appreciate your unboxing and review videos. After watching several of them, it seems to me the better engineering is when the flame comes from the side of the oven and circulates over the top of the oven. More of a convection affect. Also, on this Bertello it seems awkward to turn the pizza
We got one today..your video was a big influence.. I'll use the tongs to put the wood in though.. I burn myself enough as it is...🍻 We are going to try it out tonight.. thanks for your review..
@@johnnyt5108 the first time..yes I burnt my beard and my eyebrows... We learned not to use store bought pizza dough.. it just burns. But we have been successful with dellalo dough kits. My wife is going to make her own soon.
OK so i own this oven i got it for Christmas but i did not get the gas part. When you put the second pizza in was the gas still on or no, I know i have to get the gas part because its very hard to get the oven hot with just wood,
didnt even see your comment but literally just made a comment regarding this problem haha. for you to enjoy making your pizza like his you gotta drop another $120 for the propane gas attachments.
Nice video Vito! What kind of insulation does it have? Would you say this is better than the Roccbox or Ooni? Personally I like the larger sized, traditional brick ovens, however this could maybe work for someone in an apartment or condo. Pizza On!
Maestro, I need some advice. When I place my pizzas in my wood fired oven I frequently get large blackened areas on the bottom. It can happen anywhere from an oven floor temperature of 650ﾟ up. I've experimented with different hydration levels and types of flour but I still get intermittent blackened areas. I think it has something to do with dry flour on the bottom of the pizza left after spreading it and/or placement on the paddle to help the pizza slide off. I've tried using almost no flour for lubrication and yet I still get some blackened areas. I'm going to switch to semolina flour on the paddle and see if that helps but I haven't had a chance to try it. I generally use 00 Caputo flour or one sold by Tony Gemignani. Any ideas? Love your vids and never miss one.
Oh, it's called leopard spotting, and it is amazing, it is the best thing. It is what defines a true high temp pizza, and many pizza makers aim to achieve the leopard spotting. If you have a lot of it (more than 30-40%) than you probably have put in the pizza at a lower temperature at a very high preheating time.
Ciao Vito, io ho comprato questo forno da circa un mese. Mi capita spesso che la pizza è pronta sopra ma sotto e bianca cioè non cotta. Non capisco perché. Può essere che metto la pizza in forno troppo presto e non faccio riscaldare la pietra refrattaria a sufficienza? Grazie della tua risposta anticipatamente
The good thing about the Ooni 16 is that you can mix it up and make different styles of pizza. This one is small Neapolitan only. Looking forward to the comparison.
HELLO, HELP ME Vito Iacopelli I HAVE 4 QUESTIONS: 1) WHAT WOOD IS USED? 2) WHAT IS THE MAXIMUM TEMPERATURE OF THE OVEN? 3) DOES THE PIZZA HAVE A SMOKE TASTE? 4) IS THE OVEN GAS TOO? THANK YOU
10:50 - I assume, the propane burner is better left on (on low) with a less wood on the grate - this should result in a cleane cleaner (less smoky) burn. However: Pizza looks great!
Hi Vito. I have a question. How do you make your fresh Mozzarella not watery? That is my very biggest problem. I have drained and left the mozzarella on the strainer for hours. And then I pressed with paper towels. I cooked my pizza on a preheated 250C oven with pizza stone. But still, my pizza still comes out watery. The sauce was not so much and is also thick. But I have this same problem over and over. Help!!
Hello Vito. Given you have evaluated a few different pizza ovens (gas / wood fired), have you considered baking pizza in a Big Green Egg (Kamado type cooker) or the Weber compatible KettlePizza Serious Eats Pizza Oven Kit? I use both at home. Be interested in hearing your take if you check them out. Grazie molto!
Hi Vito, I have the same oven. I love it because it is the only small oven with both gas and wood option for under$500 just wish they had a larger one.
Omg did you see that flame wow POOM POOM POOM!!!
great thx vito, what recipie for the daw please ? thx again , is this oven better in results than a OONI PRO ?
Vito roccbox oven is what you need to review .
Can u test effeuno 134p? I want know what u think about the oven
I warm the oven up gas full on for 30 minutes and the bottom of the crust is too soft. Any suggestion ? How long did you warm it up ?
How does this oven compare to ooni, zio Ciro, etc?
I accidentally came across an Italian restaurant closing down. I saw their BIG Movable Brick built oven. I asked them and they said, they are gonna throw everything as they don't have time to sell it or keep it due to their family issues. So, I told I can pick that up, arranged a pickup truck and got to my home backyard for FREE 👌🏼! Weekend parties it's easy for me to make 7 Pizzas inside at the same time 👌🏼
Timing is everything
Damn nice pickup, sore that’s been awesome
That's some really good luck
You gotta make some content with that thing man!
Sad but with a good ending.
We bought this oven based upon your explanation and review, and we are so happy with it! Thank you for guiding us through it. We're making some wonderful pizzas here in Canada now. So many people of Italian ancestry where we live that watching your channel is like being at home.
LoL me too today, setting it up on my back patio now 🙂
This oven is great! We just got it and it was so easy to use. I recommend it.
Just ordered this for my dad's 70th birthday. Grazie for the great video review.
Great video! I am so glad I bought my Bertello and can make pizzas fast with the authentic wood smoke flavor. I didn't want to spend a ton of money on a brick oven that I could never take anywhere. The Bertello has been a big hit camping and I'm excited to bring it tailgating this football season.
Hay, could u please tell me, how long it took for preheat before it Ready to cook a pizza?
This one I like a lot. The combination of wood & gas is a big win.
I’m glad you did a video on this pizza oven! We just bought one and have used it once! It’s awesome!
You got me into making true Neapolitan pizza. Thank you so much. I make your recipes every week
Flames in slow motion are beautiful. The Pizza that comes out is even more a beauty.
I haven’t gotten to use it. The door was loose in box. Disappointed due to needing it right away. Manufacturer has been extremely helpful and is shipping a new oven right away. Great customer service!
Ciao Vito, I just want to say that I bougth this oven because of your video. You are amazing, viva il maestro Iacopelli!!!
I think your videos are amazing. YOU have such charisma. I like you because your positive and no fake anything.
Might be a good idea to turn the gas off before putting the wood in and put the top back on before turning it back on 😂 Great video that shows you are a master of your craft.
love the old Fiat in the Background
You looked happier on the final product of this than the Koda, and looks comparable to the Roccbox, and cool to have the wood and gas option, I will look into this! Thank you for the video!
I got today Bertello Grande this weekend will try to make some pizzas. Thank you Vito
It's a contender for sure. A bit better than the last one with the turning Stone. Does the ash drop onto the burner though it might block it up but you can easy clean it
i have the Bertello and love it!! the price to performance is fantastic
How's the cleaning method
Great video. I'm buying one in the next 5minutes. Ty
Please vito, Will you do a vidéo with the ranking of all the oven you try
Hey Vito. That looks like a good little oven. I see some of the other comments and i see the one about camparing the ovens. I would like to see you cooking in 4 ovens 👍👍. That would be a great video to see and how the ovens do against each other. Keep up the great work my friend. 👍🍕👍🍕👍🍕👍🍕
This is actually what his channel needs to do as a pizza chef TH-camr. However, considering the options and costs and import fees for all of these ovens, I think this can be done after several reviews of different pizza ovens. I really liked this video and he has definately improved in video production quality skills. But lets enjoy the ride first. I'd like to see him review ovens that have been highly reviewed on amazon. Then at the end, he can do a cook off oven vs. Oven speed tests, quality test, space organization etc.
I love watching Vito throwing away that plastic bags at 1:27 :D:D:D
How long did it take for the oven to get to proper temperature?
Vito which wood burning portable pizza ovens are your favorite best performing top 3 ?
Im looking for the best of the best but that also burns wood or wood pellets and reaches 900 degrees Fahrenheit or hotter but also very portable and carryable by 1 or 2 people.
Thank you.
Anybody knowledgeable please reply soon.
Can this unit work with Natural Gas, someone just gave me theirs and its set up for wood & propane. I have a NG setup already for my BBQ and would like to simply use it for this too
amazing video vito.. your video quality has improved a lot..amazing..you should invest in a gimble to stabilize your shoot and it would be even better..amazing video amazing pizza as always..keep up the amazing work
tank youuuuu
so happy to hear
I've never been so entertained on a cooking video. I'm going to go buy one
Best pizza channel! I ordered pizza from a pizzeria in Sochi, it was bad and i vomited 🤮 and decided to make pizza myself. Planning to buy ooni koda to get 500 celsius. My home oven heats up to 250 max
Watch our when behind this one Vito. It pumps a lot of fire and heat there.
Does this heat as evenly as you expected?
I saw much more quick burn at the rear.
The heat seems to be more focused which might just
be as good as it gets in a small form factor oven.
Watching the master chef at work.
Hi Vito. I always appreciate your unboxing and review videos. After watching several of them, it seems to me the better engineering is when the flame comes from the side of the oven and circulates over the top of the oven. More of a convection affect. Also, on this Bertello it seems awkward to turn the pizza
How does one stop the flame if you’re done cooking? In essence “turn it off” (but it’s wood)?
OH MY GOD! Amazing video Vito👍 POOOOOM!!!💪💪💪
Vito, I love the Fiat in the background.
What type of mixer do you use and recommend?
Someone needs to make a GIF of just Vito standing back from the flame with that facial expression. Priceless.
Vito Iacopelli you need to screw on the gas attachment when you put it on the oven
Now that's a pizza! perfect bottom cooked and not burned, wala
I wasnt going to buy it till I heard this mans approval.
Maestro Vito!!!! You are the Best!!!
We got one today..your video was a big influence.. I'll use the tongs to put the wood in though.. I burn myself enough as it is...🍻 We are going to try it out tonight.. thanks for your review..
so how has it been for you? Is the bottom getting cooked enough? Did you burn your eyebrows off with wood?
@@johnnyt5108 the first time..yes I burnt my beard and my eyebrows... We learned not to use store bought pizza dough.. it just burns. But we have been successful with dellalo dough kits. My wife is going to make her own soon.
@@NORTHBROOK1978 home made dough is pretty easy and great results. Learned 75% from Vito. Adam Raguesa or something like that is good too
OK so i own this oven i got it for Christmas but i did not get the gas part. When you put the second pizza in was the gas still on or no, I know i have to get the gas part because its very hard to get the oven hot with just wood,
didnt even see your comment but literally just made a comment regarding this problem haha. for you to enjoy making your pizza like his you gotta drop another $120 for the propane gas attachments.
"dont burn your face" sage advice from the maestro!
Ciao Vito Io prova tutto le tue ricetti sei molto bravo. Da Montreal Canada Angelo G eh Forza Napoli Sempre.
Here in Japan trey ask $1500 for the set. Crazy!
Bontà unica squisitezza complimenti buona seratissima e cenissima chef Vito
grazie tantissimo
se puoi iscriviti al mio canale italiano
@@vitoiacopelli già fatto tranquillo
ofcourse he opens the box with a spatula :D :D :D grandeeee
good price good result i think i will buy this one
Amazing pizza! I have this oven and I’ve ruined so many pies launching off the peel. My dough sticks and if I use too much flour, it burns. Help!!
love the video, Vito you look like a little kid unboxing a toy 🤭
My plan is to make it to Italy one year, if I do I have to meet you! You’re awesome!
Excellent review Vito flames looked a bit dangerous!
Ciao, lo sà se lo trovo qui in Brasile questo forno??? Grazie.
Hi Vito! I’m a big fan, I was just wondering if you could do a review on the Pizza & Cucina pizza oven. (Just a recommendation)
Just convinced me to purchase one
We bought this oven earlier in the year. I like it. I do wish I would have got the gas option to help keep it to temperature
Nice video Vito! What kind of insulation does it have? Would you say this is better than the Roccbox or Ooni? Personally I like the larger sized, traditional brick ovens, however this could maybe work for someone in an apartment or condo. Pizza On!
How long are those wood pieces and where do you get them? Also, is that a 13" or 16" oven? thanks!
Maestro, I need some advice. When I place my pizzas in my wood fired oven I frequently get large blackened areas on the bottom. It can happen anywhere from an oven floor temperature of 650ﾟ up. I've experimented with different hydration levels and types of flour but I still get intermittent blackened areas. I think it has something to do with dry flour on the bottom of the pizza left after spreading it and/or placement on the paddle to help the pizza slide off. I've tried using almost no flour for lubrication and yet I still get some blackened areas. I'm going to switch to semolina flour on the paddle and see if that helps but I haven't had a chance to try it. I generally use 00 Caputo flour or one sold by Tony Gemignani. Any ideas? Love your vids and never miss one.
Did you ever figure it out? I just picked one up so just been watching vids to prep b4 my 1st attempt.
Oh, it's called leopard spotting, and it is amazing, it is the best thing. It is what defines a true high temp pizza, and many pizza makers aim to achieve the leopard spotting. If you have a lot of it (more than 30-40%) than you probably have put in the pizza at a lower temperature at a very high preheating time.
Vito...bottom line...which outdoor pizza oven makes the best pizza?
Of all brands
j adore vos videos et le seul mot que je comprend est hé voila mais j adore brovo
Ciao Vito, io ho comprato questo forno da circa un mese. Mi capita spesso che la pizza è pronta sopra ma sotto e bianca cioè non cotta. Non capisco perché. Può essere che metto la pizza in forno troppo presto e non faccio riscaldare la pietra refrattaria a sufficienza? Grazie della tua risposta anticipatamente
Devi farlo riscaldare di più tempo
Excellent. That pizza looks amazing. Love the music!
Vitoooo amazing video!!! Do you like this oven better or ooni
well i put them in the same level
but you need to watch my next video i competition between them
@@vitoiacopelli your videos never disappoint!!! Keep up the great videos👍🔥🤤
The good thing about the Ooni 16 is that you can mix it up and make different styles of pizza. This one is small Neapolitan only.
Looking forward to the comparison.
HELLO, HELP ME Vito Iacopelli
I HAVE 4 QUESTIONS:
1) WHAT WOOD IS USED?
2) WHAT IS THE MAXIMUM TEMPERATURE OF THE OVEN?
3) DOES THE PIZZA HAVE A SMOKE TASTE?
4) IS THE OVEN GAS TOO?
THANK YOU
This one is better than ooni?
Ciao Vito!
Visto che gli hai provati entrambi:
Bertello vs Ooni
Qual'e il migliore secondo te?
Are they made in Italy?
do you have to use wood or can you use gas only
Does it have a thermometer?
Beautiful!!! What wood do you use to cook the pizza???
I love my Bertello! Which one of your dough recipes did you use?
How does it compares to ooni pizza. Oven?
10:50 - I assume, the propane burner is better left on (on low) with a less wood on the grate - this should result in a cleane cleaner (less smoky) burn. However: Pizza looks great!
Grazie 🥰
Hummmm mi piace mucho mucho di Pizza 🍕....ciao Vito
What temperature should I set for pizza baking?
What is the size of the pizza that you cooked? Is it 10 inches or 12 inches?
Big fan Vito my kids have become fans too
Tell absolut the cleaning from this Oven.
The wood burner sheet metal looks very thin. Any word on durability?
Ciao Vito! Is not too much wood?
yes i worm it up for amazing taste
@@vitoiacopelli thank you! Your oven tests is amazing!;) wish you get your million soon, and another two!;))
Your presentations are getting better everyday Vito! Congrats.
Thank you 🙏
Hi Vito. I have a question. How do you make your fresh Mozzarella not watery? That is my very biggest problem. I have drained and left the mozzarella on the strainer for hours. And then I pressed with paper towels. I cooked my pizza on a preheated 250C oven with pizza stone. But still, my pizza still comes out watery. The sauce was not so much and is also thick. But I have this same problem over and over. Help!!
Nice Video. Can u do a review of the Alfa One Gas?
one day we will see it all
@@vitoiacopelli forza
Ciao Vito, io ho lo stesso forno Bertello, love It
Do you have a recipe to use
Hello Vito. Given you have evaluated a few different pizza ovens (gas / wood fired), have you considered baking pizza in a Big Green Egg (Kamado type cooker) or the Weber compatible KettlePizza Serious Eats Pizza Oven Kit? I use both at home. Be interested in hearing your take if you check them out. Grazie molto!
Make sure they can get the stone to 800F. If not, go with this or an Ooni.
@10:42 "Let's put it back in the same spot"..... Where else would you put it? :D
hhahahahhahha best comment ever
@@vitoiacopelli good channel deserves good comment :)
Every time "poom" is said, take a shot.
Oven looks good. Just that the pizza requires a lot of turning that too after taking out and not when its inside. Why is that?
i love what u r doing keep up the nice work
pro pizza chef appear in the end😍😍😍
Great video
Hey Vito, a question for you what does olive oil in the dough recipe do to the dough. Is the dough much different then without olive oil?
The oil, as in pasta dough, will make the dough more flexible and stretchable
Looks delicious!! Awesome job unboxing the pizza oven.
Hi Vito, I have the same oven. I love it because it is the only small oven with both gas and wood option for under$500 just wish they had a larger one.
Agree
Inspiring, thank you for showing.
Bello sto Bertello! 😉