Pre-Order Bertello Grande 16" Outdoor Pizza Oven (Non-Rotating Stone) Ships October 2026

This is a must to add to the Bertello pizza oven. It helps a great deal getting to the recommended temperature for then adding in the right moment a couple of wood chunks. With this, it doesn�t take much wood once the oven is pre-heated with gas. With such touch with wood, it�s amazing the aroma of wood of the pizza. It�s also nice to try different types of wood. With experience, you can start noticing the difference in flavor/smell of the pizza.

I bought this for my granddaughter and her husband. They loved it. It was extremely easy to put together. It is very sturdy and I know they-will have a great time using it. I recommend this product , looks exactly as shown.

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!

Short of it: If you want restaurant quality in your backyard, this oven does it.Long of it: If you are brand new to making pizza, this oven will have a STEEP learning curve. It won't be impossible, but it will be hard for you to jump right in and make a pie to die for. Making pizza is a skill built upon a lot of other smaller skills: stretching the dough, placing the dough on the peel, topping the pizza properly, moving the pizza from the peel to the oven, cooking the pie properly, taking the pie out of the oven, cooling the pie so it doesn't get soggy from steam, cutting the pie. That has nothing to do with the operation of an oven, that's all things that you need to know really well in order to use this oven to its full potential. I have about 1 year and a half in on making Neapolitan Style pizza. I make my own dough from a starter that is as old as my son (2 years old almost!), I make my own marinara and I've taken my lumps in failing at making pizzas (my first pizza I ROLLED, with a rolling pin, my dough onto a wood peel, haha, that didn't work, it got stuck to the peel and I couldn't get it off). So, if you're new at pizza making and willing to learn the smaller skills, or you're experienced and ready, this oven does the trick. It has it's own learning curve. The biggest for me has been the fuel. Starting a fire and maintaining it is it's own skill, when you get the fire going, and keep it going strong, this oven does exactly what it is supposed to, cooks at a high temperature, very quickly. I've used the oven 4 times so far, cooked about 17 pizza pies. Each time starting the fire has been an issue for me because I have no idea what I'm doing. I'm learning though and each time its getting easier to start the fire. I've also ordered the gas attachment and the gas attachment wood tray. The version of this item that I ordered was from the Bertello website because Amazon didn't have it in stock when I ordered which was in the middle of the worst part of the pandemic, I had been holding off on ordering the oven and finally decided to take the plunge. The kit I ordered had a cover for the oven when its not in use (fits perfectly), a laser thermometer and a metal pizza peel. You NEED a metal pizza peel, you NEED a laser thermometer to make sure you can easily get the temperatures right and you NEED a small electric desk fan. The desk fan we use is a Sky Genius Battery Powered fan. On a full charge it works the whole time I've been cooking, the reason you need this is the fire, the fan keeps air circulating through the oven which keeps the fire burning hot and going. I picked this trick up from a YouTube chef using the Bertello, he was right. 100 percent. Use HARD WOOD, don't use SOFT WOOD. HARD WOOD burns longer, and is less smokey when its going strong, Soft Wood is smokey but burns hotter. It's a good tinder wood. The marble stone gets about 500+ degrees near the back and closer to 350+ degrees in the front when the fire is burning strong and at 900+ degrees in the back where the fire is going. Make sure when you put the pizza in the oven that it goes far enough back that you get the whole pizza in on the hotter parts of the stone, if you put it too close to the front lip it will get too cool and won't harden on the bottom to remove it, the trick I use is making sure the front most part of the pizza is at least at the line made by the light shining down from the lip of the oven onto the marble, each time I've used this oven I've cooked during the day. If you put the pizza too far in the back it will hit the wood tray and scorch the crust, be careful. Pictures 1 - 3 are of the oven fresh out of the box, 4-6 are pictures of pies from the first use, 7-9 are from the second use, 10 is from the most recent use, yesterday (4th use of oven) and the 11th is a picture of the marble stone after first use. The instructions and the staff at Bertello said to not worry about this look it is meant to get this way, the heat is so hot any extra smudges burn off and new ones form, the image on the stone has changed each time I've used it. The reason for the big black spot in the middle is that I messed up the pizza movement from the peel to the stone (one of those small skills I'm still mastering) and it cooked the cheese that spilled off onto the stone super quick. The next time I used the oven I preheated it and used the metal peel to push the ash of the old stains off and had a fresh and ready, hot stone. I love this oven, the feedback from my family and friends has been great, it tastes markedly better than cooking in the oven, the wood gives it a different flavor that is just that little bit needed to take it from basic to restaurant style. Good luck making your pizzas and thank you Bertello for making such an awesome product, affordable, and being so responsive when I've had questions! Also...don't put out the fire with water, you need to let it burn down until it cools fully and THEN clean it out. Dropping water in...

Wife got this for me as a birthday present and I love it so far. Join the Facebook group for tips and to show off your creations. Getting the oven hot enough and maintaining the temp took a little getting used too, but I have yet to have a bad experience. Makes great pizza!

Love the oven. With the propane attachment it easily reaches the desired temps of 900+ degrees. It is very functional with just wood as well but requires a bit more attention. With careful monitoring (because of the heat) pizzas turn out great. The family used to complain when I made pizza (they wanted it from the pizzeria) but now they beg me to make my own. Also, the customer service from Bertello (formerly Bertello) is fantastic; any questions or concerns are usually answered within a day. The group on Facebook is similarly responsive. Really enjoying what I am able to do with this oven.

I bought this pizza oven for my husband for his birthday. We have used it frequently and are getting better at getting the crust just right. I have found that cooking the crust first without toppings gives a crisper crust without overcooking the cheese. I recommend this oven.

I recommend using the gas attachment and the wood box. Wood and/or charcoal alone are difficult to get hot enough for long enough. With gas, you can get 900+ degrees in about 10 minutes. Well worth the extra cost.

We purchased our Bertello pizza oven around Thanksgiving 2021!! This was the best purchase we have made! We make pizza all the time. We will not go out to eat pizza again!! I highly recommend purchasing one for your home!!

I bought two, I absolutely love it! There definitely is a learning curve when it comes to fire and temperature management when using only wood, as I haven�t cooked with fire since the 90s. Sad, I know.The build is fantastic; very well constructed. I love the color choice due to soot and smoke staining that could occur with other colors. I do wish it was a little bigger, so that manipulating and turning the pizzas while in the oven was easier, but still� I�m still in love with it!I anticipate using this thing almost every dang day, weather permitting.LOVE IT!===UPDATE: I still like the oven, but as time has passed, I really wish there is more space, either cooking surface space so that the flame/heat source wasn�t so close to the pizza OR a bigger opening to be able to see inside better.For the price, it�s hard to beat this oven though. And for its size and class, it�s the only one that offers combination fuel source (with additionally purchased add-ons), which is a game changer. It�s the only way I make my pizzas.

Bought this for my wife for her birthday! Thought it would just be a novelty. Turned out it was an awesome purchase! We both love pizza and this has allowed my wife to explore different options and recipes. The oven is incredibly portable and easy to store making it convenient to use. We have used once or twice a week every week since we received it, six weeks ago. It lights quickly, heats up to over 900 degrees with the propane/wood burning adapter, giving great flavor to pizza yet convenient heating.Not often that I would say something was a great product, a great buy and more than met expectations but this pizza oven did. It makes you feel like a professional without having to go broke doing it.Thank you to Bertello for such a great product!

When we received our pizza oven we were missing a couple of the items. The company immediately shipped the items and a thank you gift. Wonderful customer service. We love the oven. Easy to use and make the best pizza.

Cuisson tr�s rapide 1 minute 1/2. Par contre l'ouverture avant un peut petite. Dans l'ensemble, tr�s bien

Took advice and bought dough from local Italian deli (I can tackle making dough this winter). Used charcoal, adding wood chips before putting in pizza. Oven has a good draw, nice coals after 15. Hardest part is waiting for 800 degrees, but it�s worth it. I will probably use the gas insert if I have a group for a create your own event and want the oven to be consistently hot for a longer period. If you Iine the social/family aspect of grilling this is a great addition to your back patio or deck. Highly recommend.

The oven is easy to assemble. I put it on an outdoor bar top table with a glass top to raise it up so I didn�t have to bend too much to check the pizza. I put a piece of wood under it so the glass didn�t get too hot. I would suggest experimenting with some Neapolitan dough recipes before jumping right in to making pizzas. Your pizza is only as good as your dough. Good sauce too. There is a learning curve to these types of ovens. I cooked a couple of crusts only first because I did not want to waste my sauce and fresh mozz on a burnt crust. The oven gets to 900 degrees F in about 15 min. I bought the � everything bundle� primarily for the gas and wood combo. I�ve made pizzas with and without wood, yes you can taste a difference. It depends on you taste. If you are going to keep the oven outside, the supplied cover is pretty useless. I actually use their cover in addition to a Christmas tree bag that fits perfectly over the top to protect it from the elements. Open the zipper, and put it over it. Works great. My ONLY issue with the oven is that it is a pain to clean the wood tray over the element after use. I�m not sure that can be helped. Unless I�m missing something, I have to stick my arms in the oven and pull it out from the front (the oven is cold of course). My forearms get black from the smoke remnants. It�s a small price because the oven is fun to use. I HIGHLY RECOMMEND watching YouTube videos regarding using these ovens, making the dough and sauce, and the methodology. With practice, you CAN make restaurant quality Neapolitan Pizza.

This is basically the Ferrari of pizza ovens. Fast(cooking) and looks great too. Nothing beats the taste of crispy, wood fired pizza but it's great to have the gas option as well. As far as size it's smaller than I imagined, but in a good way...it's easy to move and store. Pizza nights just got a whole lot better at our house.

amazing product, easy to use, a must have for aspiring Pizza makers

I purchased this pizza oven for my husbands birthday. now we enjoy our weekly pizza night at home and invite our friends and family over to enjoy with us. The Pizza tastes great and has that authentic wood fired taste you can�t even get at even some restaurants! Bottom line, if you�re a die hard pizza lover... you need this pizza oven in your life too!

We have now had this oven alittle over a year. Bought it on Amazon, as part of bundle in Oct 2020. We've taken it camping and had numerous pizza parties at our house in the back yard. There is a little learning curve, but once you get it, so much fun and so tasty! We use only the propane attachment, but keep wanting to add wood along with it, a great feature this oven has to be able to do both and at the same time. LOVE this pizza oven and highly recommend. (Photos are just a few from your last 2 pizza nights.)

Makes really tasty pizza

My first outdoor pizza oven, and this is the way to go if you�re a pizza lover. Make sure you let the oven run on high for 20 minutes to heat the stone so the middle cooks at the same rate as the edges. There are a fair number of YouTube videos on best practices for this oven specifically. Makes a great pizza!

Super easy to use and makes really great pizza. Very good quality

If you're looking for an outdoor pizza oven that won't break the bank and gets up to the high temps needed to cook authentic Neapolitan pizza, this one gets the job done. I highly recommend getting the gas conversion kit; much more consistent and easy to use.

This pizza oven is great. The pizza comes out nice after only few minutes though you really have to pay attention to it and rotate the pizza pie every 30-40 seconds. make sure the burner is on low when the pizza stone reaches the high temperature point. An infrared thermometer really helps. I put the pizza oven with the legs extended on top of the side of my grill. It fits nicely and it stays stable.