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Bertello

Bertello SimulFIRE Outdoor Pizza Oven Bundle - Wood Fire Portable 12 inch Brick Oven with Gas Burner, Peel, Wood Tray, Cover, & Thermometer - Portable Pizza Maker - As Seen on SHARK TANK

    • Based on 516 reviews
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$349.00 Why this price?

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This item's return window has been extended for the holiday season: Returnable until Jan 31, 2025

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Availability: In Stock.
Fulfilled by Bertello
Arrives Jan 2 – Jan 8
Order within 23 hours and 58 minutes
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Features

  • SimulFIRE Gas & Wood-Fired Technology: Some burn gas. Others burn wood. A few burn either. Only Bertello burns BOTH! Burn both gas and wood at the same time for a unique cooking experience. Enjoy the convenience of gas and the rich flavor of wood simulFIRED! This all-in-1 kit includes a 12 pizza oven, gas burner, pizza peel, wooden tray, cover, and thermometer.
  • Exclusive HeatTrap Heat-Circulating Design: Experience pizzeria perfection with Bertello's exclusive HeatTrap heat-circulating design! Reach the ideal temperature of 900 degrees for a flawless crust that's crispy on the outside and chewy on the inside. The innovative HeatTrap design circulates heat within the oven, skillfully trapping it for an even distribution across your pizza. Elevate your pizza-making journey with Bertello's precision and design ingenuity.
  • Premium Better Together Propane Gas Burner/Wood-Burning Tray Combo: In under 20 minutes, the propane gas burner swiftly elevates the oven temperature to 900 degrees, ensuring rapid and efficient preheating. The wood-burning tray introduces a symphony of wood-fired flavors, seamlessly blending the convenience of gas with the authentic taste only achieved through wood. Upgrade your outdoor cooking experience with Bertello's patented premium synergy of propane and wood.
  • Easy-to-Clean Slide-In/Slide-Out Cordierite Pizza Stone: Effortlessly slide the pizza stone in and out of the oven for easy cleaning. The 0.6 thick stone, suspended on built-in posts, ensures optimal heat circulation, guaranteeing a crispy crust every time. Streamline your cooking experience with Bertello's innovative design!
  • Ultra-Stable Wide-Stance Folding Legs & Premium Construction: The heavy-duty, wide-stance folding legs prevent tipping, ensuring a secure cooking experience. Crafted from durable carbon and stainless steel, and coated with heat-resistant material, this oven boasts long-lasting performance. Elevate your outdoor cooking with Bertello's robust design and reliable construction.

Brand: Bertello


Color: black


Product Dimensions: 30.6"D x 13.9"W x 14"H


Special Feature: Portable


Control Type: Knob


Brand: Bertello


Color: black


Product Dimensions: 30.6"D x 13.9"W x 14"H


Special Feature: Portable


Control Type: Knob


Door Style: Side Swing


Included Components: Pizza oven, Gas burner, Pizza peel, Wooden tray, Cover, Thermometer


Finish Type: Stainless Steel


Door Material Type: Powder coated carbon steel and stainless steel


Power Source: gas


Temperature Range: 9E+2 Degrees Fahrenheit


UPC: 860007140907


Manufacturer: Bertello


Manufacture Year: 2023


Item Weight: 46 pounds


Item model number: SKUOVENEVERY2


Date First Available: June 18, 2021


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Jan 2 – Jan 8

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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Top Amazon Reviews

    • Great Pizza Oven!
Review Image by Rodney Rodney
Review Image by Rodney Rodney
Review Image by Rodney Rodney
So, there’s a lot to say about the Bertello 12” Simulfire. So, I think it’s best for me to share the pros and cons that I’ve discovered. Pros: 1. The ability to use gas and wood simultaneously. That’s one of the biggest draws the the Bertello. The ease of gas and the flavor of wood fire. 🔥🔥🔥🔥 2. Quality! I’m a Quality Assessor for a living, and in my opinion, this thing is well built. I do have one gig against the Bertello under quality, you’ll have to read the cons for that information. 🔥🔥🔥🔥 3. Stone thickness. The stone in the Simulfie is thicker than the stones in 12” pizza ovens. This will cause it to take longer to get to temperature, but it holds temperature better when doing multiple pizzas. 🔥🔥🔥🔥 4. Stability. The four foldout legs, make the Bertello very stable. 🔥🔥🔥🔥 Cons: 1. The rubber pads on the feet are adhesive stick-on type, and come off easy. 2. With one of the pros being the thicker pizza stone, it does take a while to bring to temperature. It takes about 40 minutes with just gas, 1 hour and 10 minutes with wood (and constant attention), but if you use both gas and wood together, it takes 35 minutes. 3. I do wish the slot was a little taller, 4. This thing is long. As you can see by my pictures, I have to keep it diagonal on a 32” x 54” stainless steel cabinet. Over all, this is a great pizza over, I’m just a harsh critic, and I highly recommend it. If for nothing else, the ability to use both propane and wood simultaneously is freaking awesome! 🔥🔥🔥🔥🔥 ... show more
Reviewed in the United States on July 2, 2024 by Rodney Rodney
    • This. Is. AWESOME! Easy to use; flexible options; outstanding pizza!
Okay, with any of these pizza ovens there is a learning curve. Do your homework, whether it's through amazon reviews or other relevant forums, you must be prepared for some trial and error. (Don't let your first run be used for entertaining guests...unless you want a different kind of "entertaining".) Of course I originally didn't like paying such a high cost for the product, however the majority of the existing reviews did not steer me wrong. This oven, along with these extra tools/options, is worth the current cost ($486)! Repeat - I would pay this price for this product again. Other products seem overpriced and don't come with this product's versatility (whether you want to use gas, wood, or charcoal [I have not yet used charcoal, btw]) and comes with some awesome and necessary tools. Although we did our homework in advance, I didn't expect our first trial run to go so well - it was perfect! So I consider ourselves lucky on that first run because I don't think that's typical. Our 2nd and 3rd runs were NOT so great, however, because we didn't stick to our originally implemented lessons... Okay - start the oven with propane on full. Warm that oven up! When the laser thermometer says the internal temperature of the oven to about 900 degrees, we throw in the wood chips into the wood chip compartment (if it's cold outside then maybe throw these wood chips in early to get that temperature up) and then bring that propane down to low. Keep feeding those wood chips in as needed without overfilling the wood chip compartment. That wood (with propane on low) will maintain that high heat. If you keep that propane on high, your pizza will taste like propane (we learned this the hard way on the 2nd run). Hey, if that's your thing then keep the propane on high and enjoy that interesting propane taste. I hope you prepared your pizzas on some sort of flour. I hope you put some flour on your pizza peel. Use your pizza peel to feed your pizza into the oven. Let it sit for 15 seconds, take it out, rotate it 90 degrees, and put it back in; let it sit for 15 seconds, take it out, rotate it 90 degrees, and put it back in; let it sit for 15 seconds, take it out, rotate it 90 degrees, and put it back in; let it sit for 15 seconds, take it out, and it should be done (that's 15 seconds of cooking per quarter). Adjust these steps to your liking/humidity/environment/altitude/etc. Letting it sit at any given position for more than 15 seconds will likely burn that quarter or half of your pizza (we learned this the hard way on our 3rd run). Frankly, you should never walk away from this oven while you are cooking something in it (and you probably shouldn't walk away from this oven at all while it is on). Okay, a lot of the other magic for this experience is in the flour, but I won't go into that here (sorry), because there are plenty of other online resources for that and everyone's preferences are different. We use "double zero" or 00 flour in the dough and we really like the results. Enjoy! ... show more
Reviewed in the United States on December 10, 2021 by John
    • Best pizza I’ve ever made. Easy to set up.
Review Image by Andre Andre
Review Image by Andre Andre
Review Image by Andre Andre
Review Image by Andre Andre
Pulled all the parts out of the box, set it up on 2 cinder blocks to elevate it off the ground, put the gas wood tray and the cooking stone inside and attached the gas element, hooked it up to the propane tank and it was ready to go. Spent about 30 minutes letting the stone heat up and while that was happening, I assembled my pizzas. They were sticking to the pizza peel a little bit, and I could have just used flour, but my Mom is gluten free, so I had to come up with a different idea. I used parchment paper. It slid right off the pizza peel and onto the pizza stone. Paper burns at 451 F so the parchment paper that was around the edges ignited immediately and burned off in 3-5 seconds (it’s kind of a neat thing to watch). I rotated the pizzas one quarter turn every 20-30 seconds as per the instructions and after 1-2 turns (of 4 total), I could remove the parchment paper as the crust had cooked enough to be managed by the peel. See the attached photo for how the parchment looks when you separate it from the pizza. The pizza was done in about 2 minutes and looked delicious. Before this, I made my own pizza in a standard oven at 550 F for 9-12 minutes, but this oven is much hotter and faster and it made such a huge difference. This was faster and easier and better than any of my local pizza places (my crust recipe is also pretty amazing). I’m looking forward to entertaining with this and hosting a party where people make their own pizza and we cook it for them - it’s good for kids (with an adult running the actual oven) and adults and I’m expecting it to be a hit. My brother wants me to bring it along when I visit and it is compact enough that it will travel easily. ... show more
Reviewed in the United States on August 26, 2021 by Andre Andre

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