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Bertello Pizza Oven Review Using Gas and Wood

Shop the Bertello 12" Everything Bundle - https://napoli.sjv.io/4PBqV3 Shop the Bertello 12" oven - https://napoli.sjv.io/m5k0MO OTHER EQUIPMENT THAT I USED Black Pizza Dough Containers - https://amzn.to/3FQOuBx Caputo 00 pizzeria flour (assorted weights) - https://amzn.to/3h9Z2Ty Bowl spatula and bench scraper - https://amzn.to/3QRMJdu BERTELLO 12" PIZZA OVEN DIMENSIONS D 24" x W 14" x H 10.5" (61 x 35.5 x 27cm) Gas Burner adds another 8" or 20cm to depth Cooking surface - W 12.5" x D 13.5" (32 x 34cm) Weight: 37 lbs. or 16.75kg Cordierite Stone - 0.6" or 15mm thick VIDEO NOTES Bertello offers a non-transferable Limited Lifetime Warranty on their ovens, along with a 90-day satisfaction guarantee. You can try the oven out, and if you're not satisfied, you can return it for a full refund. Please note, there were a few places in the video when I say "firebox" when referring to the "fuel tray". When the gas burner is attached, the oven will not fit easily on a 30" deep table set against a wall. It's nice and compact when the hard fuel tray is installed though. The oven comes with a 15mm thick cordierite pizza stone. This is thicker than most stock stones and will retain heat better when baking multiple pizza. It does take a little longer to heat up though. The Bertello felt forgiving to use when baking with the gas and wood combination, but I struggled to maintain oven temperature when using only wood. A small fan positioned behind the oven would definitely help stoke the fire, and keep the oven hot enough. Seems like the sweet spot for stone temperature is right around 800°F or 427°C. After using the oven for a few days and for serval hours at a time, the enamel on the rear hatch started to peel a little near the edge. I also struggled with getting the oven up to temperature using wood. PIZZA DOUGH RECIPE USED IN THIS VIDEO 00 Flour - 550g (100%) Water - 340g (62%) Salt - 15g (2.7%) Starter - 150g (27%) I feed the starter twice before using it to make this dough. The ratio is 50% flour-water mix to 50% starter. This makes for a fairly quick rise at room temp. Mix water and starter together, then add the flour. Combine until you have a solid mass, then rest for 1 hour. Mix until the dough starts to look visibly smoother, then incorporate the salt. Continue mixing for a few more minutes, then turn dough out on counter. Cover and rest for 5 minutes. Stretch and fold, then form dough into a ball. Place it in a lightly greased bowl and rest at room temp, covered for 2 hours. Bulk ferment in the fridge 24 hours, then divide the dough, and re-ball. At this point, you can let them rise for a few more hours and make pizza, or hold the dough in the fridge for a few more days. DONATE AND FOLLOW ME Donation link - https://ko-fi.com/kitchenandcraft Instagram -   / kitchencraftfood   Website - https://kitchencraftfood.com OTHER PIZZA OVEN REVIEWS Ooni Volt -    • This Electric Pizza Oven Is The Best!   Solo Stove Pi Prime -    • The Pi Prime Pizza Oven From Solo Stove   Ooni Karu 16 -    • Ooni Karu 16 Unboxing | Best Pizza Ov...   Glowen Raptor -    • Is this the BEST SMALL PIZZA OVEN on ...   CHAPTERS Intro - 00:00 Unboxing the Bertello - 00:31 Bertello Setup - 03:38 Oven Specifications - 06:55 Preheating with Gas & Wood Combo - 07:56 Pizza #1 - 09:08 Preheating with Wood Only - 12:11 Pizza #2 - 12:50 Recap - 14:31 This video and description contains affiliate links, which means that if you purchase something through one of the product links, I’ll receive a small commission, but it won't coast you anything extra. This helps support my channel. Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #pizza #pizzoven #bertello