Bertello Grande 16" Gas & Wood Simultaneously - Outdoor Pizza Oven -Patented Portable Pizza Oven -Pizza Maker, Double Wall Insulation -Gas Burner, Wood Tray, Pizza Stone Included

The media could not be loaded.  If you are cooking any type of pizza, this oven (Bertello Grande 16") is hands down better than the Ooni. The short video show is after I preheated the pizza stone stone to 700˚, then turned the gas down to low and added 2 small slivers of hickory. You don't need to add any volume of wood at all...just a couple of small pieces. The video shows hybrid (LP gas + wood) cooking after a 15 minute preheat. Ooni is either gas or wood, but not both. Hybrid cooking at less than 60% of the cost of Ooni (waaaay overpriced in my opinion), and the decision is truly a no-brainer. P.S. - You won't need a door. At. All. 1000˚ in under 20 minutes. Literally, you can turn the Bertello Grande on, go inside and stretch your dough, come back out and launch your pizza after adding a couple pieces of hardwood (apple, hickory, or maple) available at home depot for cheap. Or, just cook with LP gas if you don't want the wood-fired flavor. For me, this is THE BEST portable pizza oven on the market. Period.UPDATE 6 WEEKS: We have used the oven every Saturday for pizza night with both 60% and 70% hydration dough, making more than 20 pizzas over the course of ownership. The oven has already paid for itself a couple of times over. Here are some tips and tricks:1. Preheat with LP only or with LP and kingsford briquettes. Once the briquettes have stop smoking (15-20 minutes), you are ready to cook. At about 10 minutes into the pre-heat, TURN THE BURNER TO LOW and leave it there. The front of the stone should register 500˚F, middle should register 750˚F before launching pizza. Add hickory on top of the grey'ish burned-in briquettes about 2 minutes before launching your pizza for a good flame-over.2. Don't get your crust too thin. If you tear a hole in the crust inside the oven, you'll end up with a real mess on your hands. I've had this happen a couple of times, but hey, that's how you learn.3. After launching your pizza, wait 30 seconds and turn pizza 90˚ every 10 to 15 seconds with a turning peel, positioning the pizza as far forward (to the stone edge facing you) as possible. Continue turning every 10 to 15 seconds until your crust is golden brown / crispy on the front edge.4. If you are burning the bottoms of your crust, you should turn off the burner. I have experimented with a smaller LP orifice size so that I don't have to monkey with turning the burner off and on during multiple pizza cooks in the same session. It comes standard with a 1.24mm orifice, but since I'm handy, I changed it out to a 0.9mm orifice. According to the gas chart, this is approx. 50% less flow / gas. It really has made an improvement (still set burner to low after preheat), and prevents the crusts from getting burned altogether.With both Neapolitan and Bari style crusts, your total cook time will be about 2 minutes. Again, turn your pizza frequently and watch the bottom of the crust like a frigg'in hawk to make sure it is not getting burned. Experiment and have fun. This is a fantastic little oven!

This is the best pizza oven. The dual fuel setup is what sets this apart from the rest of the industry. Being able to use the propane to get the oven up to temp then add in wood for flavoring and the extra heat and you will constantly get the best Neapolitan style pizza. Our kids love pizza Friday's during the summer. Even their cheese only pies are so tasty. Not sure how others did it incorrectly, out of the box this was making effortless toasted crusts and the extra size of the Grande is awesome. Who wants a slice?!?

Update: customer service has replied and it’s being taken care of and will not cost me a cent. So impressed. I cannot recommend this company more….We have used the oven probably 6 times. Went to clean it. Took out the stone and set it on the counter and it broke. Didn’t slam it down or anything just set it down. Went to the Bertello site because I was willing to pay for a new one, but they are sold out and I cannot get them to answer the support email. Not very happy. It makes a great pizza, but if you can’t find a pizza stone after it cracks after five uses, I do not recommend it.

THe gas burner is supplied with the LP from the right side(looking in from the front) and only extends to 8" up the cooking surface out of 16" causing the cooking surface to have large variation in temperatures, right rear is the hottest, left rear is 100 degrees +- cooler, with the front quadrants being over 200 degrees cooler, hence by the time the front half( closest to the opening, no door) is cooked enough so as to turn the pizza the rear right is almost burnt, putting pieces of wood in the fire box only aided in cooking the top, did nothing to help even floor temp. I had a wood fired brick pizza oven at where I moved from, I've been doing wood oven pizzas for quite some time. My opinion the burner should extend further out, towards the opening, at least another 4". But who am I to say. Maybe the 12" version works better, I'll never find out.

We've used a pizza stone for about 25 years so know, pizzacan't be cooked without it. We got our pizza oven last week and it was a bit of a disappointment between the bad dough (store bought that had a bit of freezer burn) and too hot oven. . I made some homemade neapolitan dough and reduced the heat considerably and had the most outstanding pizza tonight. Sorry I forgot to take a pic before I started but it looked so good I had to eat right away; the dough was superb tasting. Fresh mozzarella, garden tomatoes and basil ( a tad pizza sauce)and that's all iit needed. The crust was so delicious, a bit crunchy but chewy inside. We got the gas converter ehich heated quicky and added wood towards the end ( you can use both) and turned off gas. Temp was perfect center stone and about 950 back. I love this oven.

I made a decent pizza on first try(edible), but it does take a bit of practice to fine tune pies to your tastes. The learning curve on this thing is high. Expect to make about a dozen or more pizza;s before you get it right. Also, the igniter does not work and is worthless, I have to start this a lighter. I have not yet tried the wood burning aspects yet.

Bought this and was super impressed! got it up and running immediately. Love that you can burn wood as well and get a wood flavor. Everything you need!If only I can my dough to the next level will be awesome (not the ovens fault)

Had the oven for a little over a week and used it 3x already. Had a minor issue with the burner shutting off intermittently. Sent an email and the company responded in less than 12 hours. Asked a couple questions and sent a replacement burner immediately.As far as the pizza, it is tremendous. Slight learning curve - must rotate the pie every 30-45 seconds. I have had great success having the burner on high, then put in some lump charcoal. When it is time to eat, I turn the burner all the way down and add wood on top of the charcoal. Let the flames from the wood cook the top and the crust on the stone.Works awesome.

Works great. Pizza turns out perfect. Only thing I would say is for the price they should include a Pizza Peel.

Oven heats so well not sure if it is user defines … no manuals . No website help …but just burns every time . Found a viseow on utube that helped a little but just burns bottom of crist while top is not cooked ../ frustration as i can cook better pizza in my kitchen oven

You get the smokiness of wood and the strength of gas. Lacks a bit in style and takes some getting used to regulating the heat but sooo worth it.

After a bunch of research, I decided to go with the 16" Grande. The clincher was being able to run wood/coal and LPG at the same time.I tried using it for FIVE pizza nights making Neapolitan style pizzas. I tried a different dough recipe each time, adjusting temperatures and fuel amounts/timing, in search of settings that work best with this oven. Unfortunately, pretty much each recipe resulted in a burnt base and undercooked top. I would end up lifting the pizza on the peel to try and get the top cooked more, and cook the base less. After about 30+ pizzas, I ordered a different oven to see if I was the problem. The very first pizza out of the other oven I purchased was perfect. It was a bittersweet moment.Unfortunately, I must return the Bertello Grande. I feel like they were onto something with the element under the stone, but it's a miss for me.(For those wondering, I bought a Gozney Dome. Certainly not in the same price range, but it does what I had hoped the Bertello would do.)