The Bertello 12 is the best value multi-fuel pizza oven because it includes the gas burner that Ooni charges $99 extra for. You get wood, charcoal, gas, and pellet capability out of the box for $349. Build quality is a step below Ooni, but the value proposition is hard to argue with.
Best for: value-focused buyers who want multi-fuel flexibility without paying extra for a gas burner
Key Takeaways
The Bertello made its name on Shark Tank and built its reputation on one killer value proposition: multi-fuel capability with the gas burner included. When the Ooni Karu 12G costs $399 plus $99 for the gas burner ($498 total), Bertello gives you wood, charcoal, gas, AND pellet capability for $349 flat. That's a $149 savings for the same functional flexibility.
Does it make pizza as well as the Ooni? Almost. The 930°F max is 20°F below Ooni's claim, but in practice you won't taste the difference — both produce excellent Neapolitan pies in 60-90 seconds. Where you will notice the difference is in build quality. The Bertello's shell is thinner, the legs feel less robust, and the overall fit-and-finish is a step below Ooni's polish. It's the difference between a Honda and a Toyota — both get you there, one just feels a bit more refined.
The real Bertello advantage is versatility. Pellet capability (which Ooni doesn't offer on the Karu) gives you a middle ground between the convenience of gas and the flavor of wood. Hardwood pellets light faster, burn more consistently, and produce less ash than split wood. For people who want some smoke flavor without the full commitment of fire management, pellets are the sweet spot.
Bertello 12 Review
Video coming soon
| Cooking Surface | 12.5" cordierite stone |
| Dimensions | 24" × 18" × 15" |
| Weight | 28 lbs |
| Max Temperature | 930°F / 500°C |
| Heat-Up Time | ~20-25 min (gas), ~25-30 min (wood/charcoal) |
| Fuel Type | Wood, charcoal, gas (included), pellets |
| BTU | 14,000 (gas burner) |
| Included | Gas burner, pizza stone, wood/charcoal tray |
| Stone Thickness | 0.6 inches (15mm) |
On gas, the Bertello delivers 60-90 second Neapolitan pies with respectable char and puff. The single rear burner creates a hot spot similar to the Ooni Koda 12 — plan on rotating every 15-20 seconds. Results are very good, not quite Ooni-level consistency, but the difference is marginal enough that most home cooks won't notice.
Wood-fired performance is where it gets interesting. The combination of the gas burner running on low with a small wood fire on top creates a dual-heat effect that some users prefer to either fuel alone. The wood adds flavor while the gas provides a consistent baseline temperature. It's a clever technique that the Bertello's design accidentally enables well.
The pellet option is genuinely useful. Hardwood pellets in the fuel tray produce a cleaner, more manageable fire than split wood with subtle smoke flavor. They burn down faster, so you're refueling more often, but the trade-off in convenience is worth it for many users. Think of pellets as the "medium" setting between gas convenience and wood-fire commitment.
The Bertello is functional but not refined. The powder-coated steel shell is noticeably thinner than Ooni's — you can feel the difference when you tap it. The legs are adequate but don't inspire confidence on uneven surfaces. The gas burner attachment is straightforward but the connection point feels less precise than Ooni's click-in design.
That said, plenty of users report 2-3 years of regular use without structural issues. The stone is the same 15mm cordierite spec as Ooni, and it's removable and replaceable. The main durability concern is the thinner shell in harsh weather — a cover is essential, and even then, coastal users report faster corrosion than with Ooni.
The included carrying case (on some models) is a nice touch that Ooni doesn't offer at this price point. It protects the oven during storage and transport reasonably well.
On gas, the experience mirrors the Ooni Koda series: connect, ignite, wait, cook. Setup takes about 15 minutes out of the box — slightly more assembly than the Koda 12 due to the multi-fuel tray system.
Switching between fuel types requires swapping the gas burner for the wood/charcoal tray or vice versa. It's a 2-minute process, not instantaneous but not complicated. The fuel tray is a universal design that handles wood chunks, charcoal, or pellets equally well.
Wood-firing has the same learning curve as any wood oven: fire management, temperature monitoring, constant attention. The Bertello doesn't make this easier or harder than the competition. Cleanup after wood sessions involves ash removal from the tray and soot wiping — standard for the category.
The instruction manual is basic but adequate. Bertello's online community (built partly from the Shark Tank fanbase) is surprisingly active and helpful for troubleshooting.
What We Love
What Could Be Better
“The gas burner being included sealed the deal. I was going to buy the Ooni Karu until I realized the gas burner was another hundred bucks. Bertello saved me $150 for the same functionality.”
— Amazon verified purchaser
“Build quality is definitely not Ooni level, but the pizza doesn't know the difference. Great results on gas, even better results with the gas+wood combo technique.”
— Reddit r/pizza user
“I use hardwood pellets 90% of the time. Easier than wood, more flavor than gas, less mess than charcoal. The Bertello is the only oven at this price that gives you that option.”
— BBQ forum user
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