As a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston, I’ve had the privilege of testing and comparing numerous pizza ovens to bring out their best features. In this article, I’ll be comparing the Bertello Pizza Oven and the Cru Oven Model 32, both of which I’ve extensively used in my kitchen. To help you make an informed decision, I’ve evaluated them based on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and a real pizza cooking test to determine how long each oven takes to deliver exceptional results. For a detailed explanation of my testing methods, you can refer to my separate article on how I test pizza ovens.
The Bertello Pizza Oven is a multi-fuel, compact oven designed for versatility and authentic flavor, while the Cru Oven Model 32 offers a larger capacity and a premium, artisanal design suitable for both home and professional use.
In this write-up, I’ve compared the Bertello Pizza Oven and the Cru Oven Model 32 in detail, using my testing data.
Disclaimer: This article contains referral links, which help keep my blog alive and allow me to share more insights like this with you.
Bertello VS Cru Oven Model 32: Quality and Materials
| Crafted with robust stainless steel and refractory stone, the Bertello Pizza Oven ensures long-lasting durability and consistent performance. |
The Cru Oven Model 32 features dual-layer 304 stainless steel with ceramic fiber insulation, making it durable for prolonged outdoor use.
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Bertello VS Cru Oven Model 32: Temperature Control
| The Bertello Pizza Oven heats up to 900°F in just 10–15 minutes, providing quick and steady heat for a variety of cooking styles. |
The Cru Oven Model 32 reaches 900°F but requires closer to 40 minutes to preheat, with some heat loss due to its larger opening.
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Bertello VS Cru Oven Model 32: Shape
| The dome-shaped design of the Bertello Pizza Oven promotes efficient heat circulation, ensuring evenly cooked pizzas with crispy crusts. |
The Cru Oven Model 32 has a barrel-shaped design that enhances airflow, offering even cooking but requiring more time to maintain heat.s
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Bertello VS Cru Oven Model 32: First-Time Usage Impressions
| The Bertello Pizza Oven was easy to assemble, with clear instructions and quick preheating, delivering excellent results right away. |
The Cru Oven Model 32 impressed with its removable dome for easy cleaning, but preheating took longer than advertised.
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Bertello VS Cru Oven Model 32: Power Source
| Multi-fuel capability allows the Bertello Pizza Oven to use wood, propane, or charcoal, offering unmatched versatility. |
The Cru Oven Model 32 relies on wood or charcoal, providing flexibility but lacks the convenience of a gas option.
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Bertello VS Cru Oven Model 32: Size
| Compact and portable, the Bertello Pizza Oven features a 12.5″ x 13.5″ cooking surface and weighs 34.6 lbs, perfect for outdoor use. |
The Cru Oven Model 32 boasts a larger cooking area (16″ x 11.8″) suitable for bigger pizzas and multi-dish cooking, but is less portable.
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Bertello VS Cru Oven Model 32: Ease of Cleaning
| Cleaning the Bertello Pizza Oven involves managing ash and wiping the stone, which can be tricky but manageable with practice. |
The Cru Oven Model 32 excels in ease of cleaning with its removable dome, making ash and soot removal straightforward.
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Pizza Cooking Test
Both the Bertello Pizza Oven and the Cru Oven Model 32 were put through a rigorous cooking test to evaluate their performance. The Bertello Pizza Oven preheated quickly, reaching 900°F in just 10–15 minutes, thanks to its multi-fuel capability, especially when using propane. It excelled in efficiency, allowing us to cook a classic Margherita pizza in just 90 seconds. The result was outstanding, with a perfectly crisp crust featuring slight charring, evenly melted mozzarella, and a balanced wood-fired flavor. The toppings were well-cooked without being overdone, delivering an authentic and satisfying pizza experience.
The Cru Oven Model 32, while also delivering excellent results, required a longer preheating period of 40 minutes to reach the desired 900°F. Once heated, it cooked a Margherita pizza in 90 seconds to 2 minutes, depending on how well the oven retained its temperature. The pizza produced was evenly cooked, with a crisp crust and a rich, smoky flavor typical of wood-fired ovens. However, maintaining consistent heat required careful monitoring, especially when cooking multiple pizzas.
While both ovens produced delicious pizzas, the Bertello Pizza Oven stood out for its speed, efficiency, and consistent results, making it the more convenient option for quick and authentic pizza-making.
How We Tested
To fairly compare the Bertello Pizza Oven and the Cru Oven Model 32, we followed a structured testing process that focused on performance, efficiency, and results. Both ovens were preheated to their optimal temperatures—900°F—with preheating times closely monitored. The Bertello reached its target temperature in 10–15 minutes, while the Cru Oven Model 32 required a longer preheating period of 40 minutes, despite the manufacturer’s claim of 30 minutes.
We used the same fresh ingredients to prepare identical Margherita pizzas, ensuring a consistent baseline for comparison. The pizzas were cooked one at a time, with cooking times and results recorded. The Bertello consistently cooked pizzas in 90 seconds, delivering evenly cooked crusts and toppings. The Cru Oven Model 32 produced similarly delicious pizzas in 90 seconds to 2 minutes, though it required more temperature monitoring due to occasional heat fluctuations.
Both ovens were tested for their ability to maintain temperature consistency over multiple bakes. The Bertello performed well, quickly recovering heat between pizzas, while the Cru Oven Model 32 experienced some heat loss due to its larger opening, necessitating longer reheating intervals.
We also evaluated ease of use, including setting up the ovens, adding fuel, and adjusting temperatures. Finally, cleaning was assessed, with the Bertello requiring attention to its pellet tray and the Cru Oven Model 32 excelling in cleanup due to its removable dome.
This comprehensive testing process highlighted the strengths and challenges of each oven, providing a detailed basis for comparison.
Final Thoughts
Both the Bertello Pizza Oven and the Cru Oven Model 32 are excellent choices for outdoor cooking, but they cater to different needs. The Bertello Pizza Oven stands out for its versatility, quick preheating, and portability, making it ideal for casual cooks and those seeking convenience. The Cru Oven Model 32 offers a larger cooking space and artisanal design, suitable for multi-dish cooking and those prioritizing high-end craftsmanship.
Ultimately, the choice depends on your priorities—whether you value the flexibility and speed of the Bertello or the capacity and premium design of the Cru Oven Model 32.
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Thank you for your support, and enjoy making delicious pizzas!