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Bertello

Bertello Outdoor Pizza Oven Black

    • Based on 1,715 reviews
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Availability: Only 1 left in stock, order soon!
Fulfilled by La Bella Figura
Arrives Jan 3 – Jan 5
Order within 12 hours and 19 minutes
Available payment plans shown during checkout

Style: 12" Oven + Wood/Charcoal Tray


Features

  • Authentic Gas, Charcoal, and Wood Fired Portable Outdoor Pizza Oven cooker
  • Cook at over 930 degrees Fahrenheit (500 Celsius) with the Bertello Outdoor Pizza Oven
  • Use Charcoal, Wood, Pellets or our Gas Burner Attachment(sold separately) for authentic wood fire and gas brick oven pizza
  • 12.5" wide x 13.5" deep cooking surface for authentic wood fire and gas brick oven pizza
  • Cordierite stone, wood chip/pellet scoop, and wood/charcoal/pellet tray included

Description

The Bertello Pizza Oven - Wood Fired Outdoor Pizza Oven (optional gas attachment available - sold separately) is the most affordable, high quality, portable, wood fire, charcoal, pellet and gas outdoor pizza oven available. (Bertello Propane Gas Attachment sold separately) In addition to pizza, you can cook a wide variety of foods, including meat, fish, vegetables and dessert pizzas. This wood fire & gas outdoor pizza oven is extremely fun and addictive to use. It provides amazing tasty Charcoal cooked, gas cooked, or Wood Fire results. The Bertello Oven is lightweight and extremely portable, allowing you to take it with you to virtually any outdoor setting. Achieve restaurant quality results in your own backyard with the Bertello Wood Fire and Gas Outdoor Pizza Oven! Being able to cook at temperatures of over 900 degrees Fahrenheit (much hotter than your standard in house oven) allows you to achieve a perfect crust. The Bertello Wood Fire & Gas Outdoor Pizza Oven is the ultimate choice for your wood burning pizza oven outdoor needs, charcoal, pellets, or gas! Whether you're looking for an outdoor pizza oven, pizza cooker, brick oven pizza, wood fire pizza oven, charcoal pizza oven, wood oven, or gas pizza oven, The Bertello Wood Fired & Gas Outdoor Portable Pizza Oven will cover all your cooking needs!


Brand: Bertello


Color: Black


Heating Method: Conduction


Fuel Type: Electric


Installation Type: Countertop


Brand Name: ‎Bertello


Item Weight: ‎30.8 pounds


Product Dimensions: ‎22 x 14 x 10.5 inches


Is Discontinued By Manufacturer: ‎No


Installation Type: ‎Countertop


Special Features: ‎Portable,Lightweight


Oven Cooking Mode: ‎Conduction


Color: ‎Black


Fuel type: ‎Electric


Material Type: ‎Stainless Steel


Batteries Included?: ‎No


Batteries Required?: ‎No


Date First Available: July 23, 2018


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Jan 3 – Jan 5

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Leasing options through Acima may also be available during checkout.

Learn more about financing & leasing here.

Similar Products

Top Amazon Reviews

    • Epic Pizza Parties Just Got Easier!
Title: Epic Pizza Parties Just Got Easier! So, I finally got my hands on the Bertello Outdoor Pizza Oven Bundle and let me tell ya, it's a total game-changer. I snagged mine off Amazon Warehouse with a little dent, but no biggie - it's still rocking it. What's seriously cool about this bad boy is that you can use both propane and wood AT THE SAME TIME. It's like having the best of both pizza worlds in one oven. I am 99% sure Ooni or other competitors don't have this ability. Yeah, there's a bit of a learning curve, but... YouTube lol. It's been my secret weapon in getting the hang of this thing. Once you're in the groove, it's smooth sailing. This oven is a beast. It gets HOT. And let me tell you, it delivers on that promise of legit Neapolitan-style pizza in just 2 minutes. Crispy crust, gooey cheese - it's pizza perfection. Oh, and do yourself a favor - grab an infrared thermometer. It'll make things sooooo much easier. Now, my gatherings have been great with this, and future ones are gonna be legendary. If you're into pizza or just love cooking outside, do yourself a favor and grab the Bertello. Trust me, it's a game-changer! ... show more
Reviewed in the United States on September 26, 2023 by Mike Yebba
    • Steep learning curve, no one fuel seems to work with the design well.
Style: 12" Oven + Wood/Charcoal Tray
I'm going to give an honest review in the hopes that I can help others with their journey of obtaining an excellent pizza at home or , on the go (camping). If you are planning to just hook this up and toss in a pizza , and expect to get good or excellent results you will not be happy. This is not a on/off appliance, there are nuances to using this that must be learned and even then you may think to yourself as I did, that this just isn't worth the effort but your experience may vary. Using wood, I was never able to get the oven to the proper temperatures to cook a pizza to the level as advertised, 90 seconds or so. The back of the stone reached about 400 degrees and the middle was around 300. I tried various pieces of oak that many swear by using for wood fired or smokers. Everything from small pieces to larger chunks. Eventually the flame just goes out and it sits there smoldering. I added a fan to aid with getting flames moving along, eventually using a torch every so often to keep the flames rolling over the top of the pizza stone. But in the end I just couldn't get a nice cook on a pizza. This may work for a pizza shop style dough / thickness and a longer cook but then you could easily do the same in your home oven if your oven goes to say 500+ degrees and a $30 pizza stone without the risk of burning the back of the pizza. Brings me to my next point, the flames are too close to the back of the stone. To fit a round pizza in the oven , of 10-12" in size, you will be within an inch or two of the flames so turning the pizza OFTEN is a REQUIREMENT else you WILL have an inedible pizza. I then tried to use the gas attachment. As others have pointed out, this is much easier to use however I'm still not getting good pizza results. Avoiding burning the pizza in the back is very hard. I find that turning the pizza four or more times will yield better results. If you think you only need to turn it once during the cook, that will be a mistake. The issue I have is, while the stone is very hot when I place the pizza in the oven, it quickly cools and doesn't recover during the cook, so now your toppings are burning but your crust just isn't there. So while you may pull your pizza out when you start to see that nice char here and there on the crust if you turned it no less than four times, the bottom of the pizza is seemingly still under cooked and definitely far from crispy. Ive tried two different dough recipes, one that they advertise on their website and one that Ive used prior which is a lower moisture dough meant for a crispy almost flat bread type crisp, no joy. Overall the pizza isn't bad, and its a fun experience with the kids to help put the sauce on the pizza ,a thin layer of topping etc but this is not something a kid could cook as it requires an ensemble of tools to grab the pizza in the tiny opening or , pulling the pizza out spinning it and putting it back in constantly. Kinda fun but also rather frustrating when you pull a pizza out that looks great only to see the one edge burned horribly. And trust me, you can go from a good cook on your pizza to horribly burnt in a matter of a few seconds, it's that finicky. But that's not that far off from a 'real' wood fired pizza oven. Get too close to the source of heat and you will burn it, unfortunately with this oven you are SO close to the source of heat, especially with the propane options, that you have to be a wizard to avoid the burns. In a wood fired oven you learn where to put the items you are baking, in this oven you don't really have that option unless you cook 6" pizzas. Again, all of this effort to finally get a non burnt pizza out of the oven to feel rather meh about the bottom of the crust. I think the biggest issue with this and many sub compact pizza ovens is getting the stone heated and keeping the temps there. When they rely only on heat coming over the top of the pizza for the stone to be heated, when the pizza lands on the stone that stone is losing heat rapidly and wont recover until the pizza is removed. Whereas with a real wood fired pizza your source of heat is actually on the stones themselves and, you aren't covering the majority of the stone with pizza only a small portion. In total with all of the accessories I purchased for this oven (the oven, the propane burner, the smaller pizza peel, the wood) I'm over $400. During one attempt to make a pizza I slide the pizza 1" too far toward the back and was touching the propane burner. Attempts to pull it out shoved the pizza more so over the burner resulting in a disaster. There needs to be a little guard/lip there. When I emailed their support, they suggest I buy yet another accessory that allows me to burn wood WITH the propane at the same time, and that one has a lip guard. I'm not spending more money on something that in my opinion should be there in the first place. While I really appreciate the response Ive received from their support with my questions, I don't appreciate having to spend more money to get what was advertised. So in short, wood burning as advertised fell wildly short for me. Propane cooks the pizza top ok, but it takes practice to land that pizza in the oven just right and CONSTANT turning to avoid burning it, then the end result is just an OK crust. Edit:. After repeated attempts to prove I didn't waste 400 I've come to the conclusion that the other reviews are paid for. I know two others that purchased this and tried like heck to get good results. I wish I could get my money back but I tried for too long believing it was me and not the unit based on the reviews. I'm a pretty smart guy and must say, I've been beaten ...out of ,400. Buyer beware!!! ... show more
Reviewed in the United States on September 11, 2019 by Grumpy Dad
    • Best pizza outside Italy
Style: 12" Oven + Wood/Charcoal Tray
The media could not be loaded. This oven is fantastic! Hot, fast, superbly flavorful, crowd-pleasing pizza and more. After living in Italy for a few years, we just couldn't find any local pizza that came close to that pizzeria flavor. I was well on my way to building a backyard brick oven (well, I had bought a book) when we found this. My wife immediately supported the lower cost, smaller footprint and immediate completion of my project. I thought it would be of temporary use until I finished the brick oven, but I'm done. This is too easy and tasty! After a year of use and refinement with all the accessories, here's what I've learned: Wood only = great authentic flavor, but sooty and temperature sensitive, requiring attention to keep the wood-burning tray loaded and the temperature up. I've found success with pellets topped by a few chunks of your favorite smoking wood (I use pecan), with more fuel added after every pizza or two. A refillable butane mini kitchen blow torch made it SO much easier to fire it up. A digital thermometer is a must to determine when the stone is at least 500-ish. Impatiently adding pizzas when the stone was cooler led to some messes (the top gets burned while the dough remains uncooked). With some practice keeping the fire going and making sure the stone reheats after each pizza, this is a rewarding experience and provides the most authentic flavor we've found. Propane burner = ridiculously easy, wicked hot, and crazy fast cooking time. This is our most used setup because it's so easy and fast and still tastes great. It's a clean burn (no soot on the ceiling of the oven) and the ability to regulate the temp with the turn of a knob is awesome. At full burn, it will register almost 1000 degrees, so the pizzas cook unbelievably fast (seriously, like a minute or two). The ease of use typically makes up for the slight loss of flavor. Burner + wood tray = heat insurance with authentic flavor, but it's not exactly the best of both. While the wood tray returns the wonderful smoky flavor, it restricts the burner's flame, so this setup is not as hot as propane alone, but it's easy to start and there's no worry of a cooling stone if you forget to add more wood to the tray. The ash pile and burner share the same space under the tray, which fills up faster, reducing the number of pizzas we've been able to cook in this setup. There are several great dough recipes online. We found a simple one that uses Tipo 00 flour from Italy, yeast, water and salt - authentically simple and tasty. Plan to make the dough the day prior and make extra. We usually make enough for 8-12 (it freezes fine). Easy sauce = a can of whole peeled tomatoes, garlic and salt in the blender...done! Toppings are the fun part, but don't lose your mind. Overloading the toppings can lead to a cold center. Raw sausage and eggs will cook while on the pizza - no need to pre-cook. Have fun finding new recipes and ideas. We enjoy making socca in the cake pan depicted in the pic. For an atypical pizza, try dijon mustard instead of sauce, with smoked salmon and havarti for a surprisingly tasty combo. For faster prep/cooking we work as a team and use two pizza peels (one for the prep pizza, one for cooking) as well as a wide grilling spatula to help slide the pizza into the oven and to assist with the mid-cook turn. Sprinkle corn meal on the peel prior to adding the dough to assist in the slide. The oven is naturally hotter in the back, so a mid-cook rotation is key to an evenly cooked pizza. Hope it helps. I absolutely recommend this oven. It's been wonderful and the response by the company has been top-notch with the few questions I've had. They totally stand behind their product, offering timely support and solutions. Huge fan! ... show more
Reviewed in the United States on August 27, 2020 by Fiddler

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