PIZZA OVENS - OONI KARU 16 vs BERTELLO GRANDE 16
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What oven you prefer? Or what u have?
Eletric fan (convection) oven. I need a pizza oven soon as possible.
Bertello win
Even though the Bertello may be a better deal than the Karu, I think I'd still go for the Karu because I am wondering if the bottom and top of the pizza in the Bertello is not cooking evenly. If you can't control the heat under the stone separately from the upper flame, that could be a real issue. I already own the Karu, so I may be slightly biased. I wonder if you only used wood how the Bertello would perform. I prefer baking with wood and haven't tried using the gas in the Karu yet. I get the stone really hot and then let the flames recede a bit before baking and the pizzas turn out great, but it is true that the heat drops fast compared to using gas. I confess that I have never used infrared to check the stone temperature, but the crust always comes out perfectly crispy (not burned or overly black). Still, it's a great oven for family gatherings. Thank you for showing this comparison. I have sent the video link to my sister because she might be interested in one of the ovens.
I have the Ooni Koda 16
Vito where can I get that table for the Bertello grande?!!!
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
@@albie1 I use normal aluminum screens which I bought in Italy. Go not over 400 Celsius
Vito, or anyone, on the Bertello 16" Grand, if using just gas, does the flame guard/flap on the wood tray go up or stay down?? I'm assuming down as the guard is if you're using wood so the wood and it's flames don't touch the pizza. Just want to be sure before I use it for the first time. Thanks to anyone that can answer
I came for exactly this answer. Thank you Enzo for sharing. I have a Koda 12 and I hate the wait time between pizzas.
I want to upgrade to a bretello grande just for this. Vito’s review of the grande shows the stone even more elevated so the flame heats up the stone from both top and bottom.
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.
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 saw yournl review about this very issue on Amazon as well… I would be interested in a video explaining the process
@@ledgic1317, i would do a vid if it weren't for the chads and karens out there who like to sue people. it's actually a pretty straightforward process to do yourself, except don't do it. hah! i have fed the info back to Ooni for consideration. crickets from them on that. i think they are aware that the stone gets too hot, even after pre-heating and then turning it off or setting it to low. we cook 3 to 4 pizzas per week. the 0.8mm orifice on low, after a 30 minute preheat, works perfect and won't burn the bottom of your crusts. i still turn the pizzas every 10 to 15 seconds, and on the last pizza, i turn the burner off completely. i use triple fuel (charcoal, wood, gas) on every cook. good luck!
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
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.
Loved the folding! You're the best!
A bit off topic but what material are the tables you have the ovens on and from where did you purchase?
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
Are you measuring the stone for the temp or is that the pizza oven temp gauge? Sorry, not sure if koda has the gauge. I have the karu 16.
Thanks Vito for finally including the °C again. Great for Europe. Many thanks
Lol I will like to apologize as an American that we use Fahrenheit .
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
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!
so we waiting for live from competition. Staying tuned
was it supposed to take place yesterday ?
Which type of pizza oven is best electric oven or gas oven ?
Can i use all purpose flour ?
Great Video...Vito...where did you get the folding stainless steel table from?..Thanks
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.
Have to agreed with you
Does your glass turn black each time you cook with it? Mine does and I can't seem to get around that. I typically cook with wood.
@@JoshuaLinn Mine does too but I wipe it off frequently and seems to need to breathe more so I open the door after stoking up the fire with fresh wood and when its appears to be less black smoke, I'll close door again. Burning with gas is easier and cleaner but overall I do like the wood option best. Seems to get hotter and adds a lil flavor dimension even if only in there 90secs.
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 thought you were going to post a video comparing... the Carbon looks legit. I have the 16 and the 12 Bertello and honestly I am still trying to dial in the 16... I cant seem to get the heat on the top to match the heat on the stone... but I am reserving judgement til I am a few months in. I am have cooked about 20 pies on the 16 so far and hundreds on the 12.
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?
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.
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
Vito, What brand of flour do you use and from where we can get it? Big 50lbs bag?
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 .
Is the wood option the only way you have access to the top flame?
@@Joshsmoove no. but its gas and wood at the same time that sets it apart from most portable pizza ovens. And Uno is another $100.00 to add the gas option. with sale mine was around $275.00 cheaper I really lie the Berttello but like any other oven you have to learn how to get them dialed in. right before I throw the pizza in I add same amount of wood and turn down the gas. I get a perfect cook
@@scottspaulding7965 thanks for responding. Nice and there's no problem with the cheese getting cooked? I know some people discussed this issue in other reviews.
@@Joshsmoove well I can only speak for myself. the issue with Bartello is if you run it full flame the stone gets ripping hot well over 1000 degrees. like I said if you have to get used to dialing it in. My first cook I scorched the bottom before the toppings cooked. on the Face book page I got advise on how to diel it in. . I run it full flame until I get stone around 850f then turn it down . right before I stretch my dough I add small amount of wood 9 , it comes out prefect. The other thing with this oven is because your using gas and wood at the same time you only need a small amount of wood. I see some using way too much wood and they get this huge flame that is too much. just my personal experience. if you think you really want one you should join the face book group and get real user feed back.
@@scottspaulding7965 sounds like a lot is required to dial it in. I was looking into the grande but there isn't a ton of information about it. Just Vito video which seemed a bit lacking because he didn't give his true opinion. I also don't think he used it enough to give an adequate opinion. I'll join the fb group. Thanks for the heads up.
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
LoL, I’m sure it’s not too difficult to find a metal table/stand. Some people are either helpless or they just want everyone else to do everything for them.
@InDisskyS131 just liked the table he has oven sits on it perfect. All the metal tables I've been search are too narrow or just too big. Also like the shelves. If not just going to make my own with treated lumber
It's an ooni table. Has the branding on it =)
Go to your local restaurant supply house and they will put together a standard table on coasters for you. Mine is four feet tall with two shelves and 24x24 surface on all shelves. Put on 5 inch casters so it rolls anywhere on the cobblestone patio and can be locked in place. All in the cost was only $120.00 and will last forever.
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"?
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..
Remindr set and thumbs up because I know this will be good.
Hi Vito, I love you video’s! Can you please tell me the name of that olive oil bottle?
Hey Vito, how about the Solo Pi oven review? It's gas or wood.12 inch only.
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
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.
This man's dough always look perfect. Looks so soft and airy.
Soffff and crunchy...
I bought the Bertello and I love how quick it cooks the pizzas!
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?
These ovens are made with portability in mind. But ideally the flame would from the side and not the rear. As the heat rises it follows the dome downward at the other end and hit the stone. The ooni uses the door to create that deflection. The bertello’’s approach is to heat the stone from underneath. Honestly I think the bertello only has an edge because of the hybrid system it has. All you have to do is add wood if you want the flavoring
Love the information Vito puts out there, but must admit that this was what I was thinking also. That by leaving the Ooni door open it kind of skews the result.
You obviously didn't watch the video as he cooks the pizza with the door closed
@@seanwright5894 true, but leaving the door open while doing a test of how fast the stone heats up was a pretty weird decision. Obviously it will take longer to heat up that way.
@@montagdp After rewatching the vido I can see that being a pretty fair critque though
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 have a Bertello....crap. I have a Gozney...love it
I just bought a Ooni 16 Karu....looks really good.
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 should try the Koda 16. With the burners at the back and side. I want to buy it but im waiting you honest review.
I have it in my channel
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
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!
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.
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...
What is the name of the table top your karu 16 is sitting on??
To me the Bartello I like the crispiness in the bottom of the pizza. Thank you Maestro..
Hello Maestro Lacopalli. Thanks for all the great information. Love your videos. Really great to see all the oven reviews. I recently came across an oven from Italy that looks like a great oven. Love to see a review of one. The one I came across was from Forno Bravo and the model was the Bella. Maybe you could check them out. Any way, keep up the awesome videos.
We had a forno bravo 36” wood pizza oven in Cali!!
We loved it!!
Fabulous pizza oven!!
We had lots of pizza parties!!
Made pizzas for hours!!
Highly recommend!
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.
I'm going to try the fold over into quarters method of eating.
What’s the name of that table you have the oonie on???
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 Ooni karu 16 as shown is multi fuel charcoal, wood and propane and with all the fuel options the door is supposed to be closed
@@aarrontaylor1222 yes but the Bertello oven you can use gas & wood/Charcoal the rhr same time, with Ooni, you can do either one or the other
@@highdynamicphotographyfilm2235 and that’s one of the reasons I think bertello is better
Nice. Just getting the flavor of the wood while the gas does all the work…nice!
Vito, you need to make an episode about different pizza toppings!
can we get a link for the foldable table of the karu?
15:01 vs. 15:29 was the ooni not hot enough?
736 F (390 C) is a bit too cold, isnt‘t?
Mmm not really
@@vitoiacopelli Vito says in other videos 700-750 farenheit is a very good temp to cook at so this is likely perfect.
Is it "MUCH" better to use wood ...or is gas ok?
Hello instant yeast, how many grams with a kilo of flour
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.
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 did
@Vito Iacopelli i meant from the heat up stage. Quite a temp difference after heating up.
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.
Agree. They had to put a door on this one because they raised the ceiling. It’s not designed to cook pizzas with the door open.
Agreed, to make it a fair competition the door shoud be closed on the oven with a door, if you were to cook at home with it, you would have the door closed....
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.
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
DJamel, when you here moisture constant / hydration, it’s referring to the percent water to flour. An example, a dough comprised off 1000 grams of flour and 500 grams of water would have a 50% hydration/moisture contact. It’s always; moisture/hydration = water/flour
@@VinnyGjokaj thank you very much for the respond
What's the name of the table the Ooni is on?
Grande super Vito, ma bertello lo venderanno mai in Italia???comunque sempre il top, grande recensione grazie!!!
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
Really good video! Like it! 🦇
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
Agree, Vito turned the Bertello down way before launch.
He lowered the Ooni after launch thus more ambient heat in the Ooni for toppings to cook.
This might show a slight design flaw in the Bertello. Can the flame under the stone be controlled separately from the flame above? It might work best to heat it up with the gas and then use wood for baking.
He was missing how you can add wood to bertello for top flame
@LW yes flame is adjustable, 1/2 flow and the Secret setting works for Bertello.
one of these or the roccbox? all about same price. Which is best? go.
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
@Daniel S thanks, will check it out
I bet the film crew were so happy after he drooled over both of those pizzas. 😅
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
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 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
How i can buy it?
When the neighbors hear the yelling start "he's making another video, isn't he?"
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.
Vito forgot to turn heat up on the Bertello before launch. He turned the Bertello down because it was ready way before the Ooni stone was equal.
He actually does mention that at 14:40
Vito is sponsored by Bertello so he tries really hard not to give the win to the Ooni, despite the fact that in my opinion the Ooni is the better oven (I have the Bertello, which costs $300 less)
Why not add some charcoal to the Bertello to add heat to the top?
@@dnlzy Vito has a bunch of Ooni videos. I don't think this was the case.
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😘🌹❤️👍😘❤️❤️❤️😘👍
I feel, in your video the Bertello leaves a better look at the top and sides of the pizza crust verses the Onni.
I agree
On voit que le ooni a plus servi que le bertello ( peut être moins d'expérience d'utilisation sur le bertello ) ....?
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..
Your videos are awesome!
Question - is that REALLY how you used to eat pizzas in Italy???
It looks AMAZING - but damn lol.
I want the one on the right I prefer less crispy 😜😋now I'm hungry!
Beautiful thank you
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.
@Andrew Wang so is it a case of:
Heating the stone at max temp with the door closed, then when it's hot, throw the pizza in.
Lower the flame, let it cook, take pizza out.
Then close the door and turn up flame to max again until the next pizza?
@Andrew Wang ok, thanks. I'm tossing up between a few different ovens, so trying to understand how people are using them. Thanks for the tips :)
@@timemasterhms I found one of those infrared thermometers to be great use with my Koda 16. I aim for around 400°C stone temp and then I lower the flame to really low (there is an in-between mode between full power and off that is even lower than normal lowest setting) I then cook the pizza for about 2 maybe 2.5 minutes at which point i decide if it needs a few more seconds with a lot of heat.
Bertello all the way. The bottom has more char, cheese didn't turn oily looks like a winner
I like how the cheese came out on the Karu pizza. In terms of the crust both look fantastic
Agreed. Perfect blend of sauce cheese and oil
The temperature was higher in the Karu as Vito turned the Bertello propane down earlier as stone was over heating before Ooni reached temperature.
User Error caused poor bake of toppings in Bertello so not a true comparison.
The crust looks better on the bertello… it’s more of a leopard pattern
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.
How did the new cook go with turning off the burner?
Can you please do a rocbox vs ooni koda review
Can you use both wood and gas at the same time?
Bertello does gas, Charcoal and wood at same time.
Not the ooni
@Vito Iacopelli please what table are you using for the Bertello grande oven? Ty for any info where I can purchase
I'll wait for one with a rotating base. Having to turn it myself would increase the chance of a mishap.
Bertello should have countersunk the stone. Ooni has good customer service, not sure of bertello. Gozney still has them both overall. Where did you get those tables?
Countersunk stone means they would have to add a door. Instead they opted to heat stone below at the same time while having the option of adding stone. I think bertello did an amazing job for maximizing usage while maintaining portability
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?
Yes, the gas can be turned down or off once stone has reached desired bake temperature.
Use Charcoal and or wood to keep ambient temperature up to cook toppings.
The ending made me start laughing. 🤣
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.
Solo stove wins on aesthetics, but not a ton of reviews from users, mostly influencer videos. Gorgeous oven, though
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.
For the 12 yes. But the 16 is designed to work with the door as it has special venting.
@@ecchimo Thanks! I did not know this.
I prefer the Bertello Grande in tern of practicality and price ..
There are not much difference between both pizzas
What is the dough recipe
Loving the channel
Love my Ooni. Made jerk chicken in mine tonight it turned out fabulous
I like to make jerk chicken. Could you tell me how you did it in the pizza oven?
@@robertcornelisse8664 Instead of throwing it on the barbecue, I just cooked it in a cast-iron pan in the Ooni Just like today, I had leftover ribs from prime rib, put them in the cast-iron pan. Threw them in the ooni got them all charred just like they were on a grill. I have a 16 that I could do gas or wood since it’s cold and snowy outside. I just use my gas attachment it’s quicker also.
@Lindsay i have the small bertello oven, but i am going to try. Thank you for the idea. Do you make your jerk season from scratch or do you use Grace jerk?
@@robertcornelisse8664 I just find a recipe that sounds good on the Internet
@@robertcornelisse8664 I found this in my saved recipes. This is what I used last time I made jerk chicken
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?
Disagree. The bertello pizza’s crust has a leopard pattern … the way it is supposed to be
I want to someone to handle me like Vito handles pizza. Even the hot pizza he friggin handles it like next level pro.
I have a dream...to share pizza by TH-cam to taste them booth with you, they seem so delicious, Thank you King of Napolitan Pizza Style🍕
I think you should have closed the door on the Ooni, its how its designed to be used
The Ooni I clearly appears to be of higher quality materials and finish.