As a seasoned restaurant chef with over 10 years of experience at Dequte Restaurant LironBoylston, I’ve had the privilege of testing numerous pizza ovens in my kitchen. Today, I’ll compare the Bertello Pizza Oven and the Carbon Pizza Oven, sharing my insights on their quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and performance in a real pizza cooking test. For a more in-depth look at how I test pizza ovens, you can check my separate article on the process.
The Bertello Pizza Oven offers multi-fuel versatility with impressive portability, making it a reliable choice for various cooking needs. On the other hand, the Carbon Pizza Oven stands out with its ultra-modern design and efficient heat distribution, catering to those who appreciate precision and style in their cooking tools.
In this write-up, I’ve compared the Bertello Pizza Oven and the Carbon Pizza Oven in detail, using my testing data.
At the end of the article, I’ll share referral links for both ovens. Using these links supports my work at no extra cost to you, and I truly appreciate your support! Stay tuned to decide which oven might best suit your needs.
Bertello VS Carbon: Quality and Materials
| The Bertello Pizza Oven is built with robust stainless steel and a refractory stone cooking surface, ensuring durability and consistent cooking performance. |
The Carbon Pizza Oven features stainless steel with a rust-resistant coating and firebrick for even heat distribution, though its gas piping design could be more refined.
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Bertello VS Carbon: Temperature Control
| Bertello can reach over 900°F, with positive airflow ensuring even cooking. It supports dual fuel (wood and propane), offering excellent temperature flexibility. |
Carbon Pizza Oven reaches up to 1000°F and has dual burners for temperature adjustment but lacks wood-burning capability for smoky flavors.
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Bertello VS Carbon: Shape
| The dome-shaped design of the Bertello ensures even heat distribution for perfectly cooked pizzas with crispy crusts and gooey toppings. |
Carbon Pizza Oven has a functional compact design with visible insulation, but its rectangular shape may lead to slightly uneven airflow.
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Bertello VS Carbon: First-Time Usage Impressions
| Setting up the Bertello was straightforward, with clear instructions. It preheated quickly and cooked evenly, offering a smooth experience. |
The Carbon Pizza Oven impressed with its quick setup and efficient heating, though initial trials required adjusting the stone temperature for optimal results.
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Bertello VS Carbon: Power Source
| The Bertello Pizza Oven supports wood, charcoal, and propane, offering versatility for various flavors and cooking styles. |
The Carbon Pizza Oven is propane-only, which simplifies use but lacks the option for wood-fired smokiness.
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Bertello VS Carbon: Size
| With a compact size and 12.5″ x 13.5″ cooking surface, the Bertello is highly portable, ideal for outdoor settings. |
The Carbon Pizza Oven accommodates up to 15-inch pizzas and has a slightly larger cooking area, though it’s heavier and less portable.
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Bertello VS Carbon: Ease of Cleaning
| Cleaning the Bertello involves removing ash and wiping down surfaces. Reaching inside for pellet tray cleaning can be a bit messy. |
Carbon Pizza Oven offers a cleaning brush for firebrick surfaces, but removing burnt-on debris requires extra effort.
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Pizza Cooking Test
The Bertello Pizza Oven heated up efficiently, reaching its optimal cooking temperature of 900°F within 10 to 15 minutes. Once preheated, it cooked a classic Margherita pizza in just 90 seconds. The result was a perfectly cooked pizza with a golden-brown crust, evenly melted cheese, and a delightful smoky flavor, thanks to its wood-burning capability. The even heat distribution ensured every bite had a balanced texture and taste, making the experience exceptional.
In comparison, the Carbon Pizza Oven preheated slightly faster, taking only 10 minutes to reach its optimal stone temperature of around 740°F. A Margherita pizza cooked in about 80-90 seconds, with a crispy crust and well-melted cheese. While the edges had a pleasing browning, the underside needed a little extra time during the first trial. By the second attempt, the oven delivered a nearly perfect bake. However, the absence of wood-fired flavor left the taste feeling slightly less authentic compared to the Bertello.
Both ovens performed well, but the Bertello stood out for its ability to infuse wood-fired flavors into the pizza, giving it a more traditional and aromatic profile.
How We Tested
To provide a thorough comparison between the Bertello Pizza Oven and the Carbon Pizza Oven, we conducted a series of controlled cooking tests focusing on critical aspects like heat-up time, cooking efficiency, and overall performance. Both ovens were tested under similar conditions using identical ingredients and recipes to ensure fairness.
For each oven, we started by preheating to the recommended temperature. We used a Margherita pizza as the test dish to evaluate the quality and consistency of cooking. The dough and toppings were prepared beforehand to ensure the process could be replicated accurately for both ovens.
During the test, we monitored how quickly each oven reached its optimal cooking temperature. We then timed how long it took to bake the pizza, observing the texture, crust browning, and cheese melt. Afterward, we assessed the taste, paying close attention to flavor nuances, including smokiness and the balance between crust and toppings.
This method allowed us to compare the two ovens objectively, highlighting their strengths and identifying any limitations. Both the Bertello and Carbon ovens demonstrated impressive performance, but each offered unique advantages in terms of flavor and functionality.
Conclusion
When it comes to choosing between the Bertello Pizza Oven and the Carbon Pizza Oven, the decision ultimately depends on your preferences and cooking style. Both ovens offer excellent features and deliver delicious pizzas, but they cater to slightly different needs and tastes.
If you value versatility, portability, and the option to experiment with multiple fuel types, the Bertello might be your best choice. On the other hand, if you prioritize rapid heating, sleek design, and consistent results with propane, the Carbon oven could be your go-to.
Whichever you decide to go with, I’d highly appreciate it if you could use my referral links for purchasing. I’ll earn a small commission at no additional cost to you, which helps support my work. You can find the links here:
Happy pizza-making!