As a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston, I’ve had the chance to work with various pizza ovens, testing their performance in real-world settings. In this article, I’ll compare the Bertello Pizza Oven and the Member’s Mark Outdoor Pizza Oven, two popular options I’ve used in my kitchen. I evaluated them based on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and conducted a real pizza cooking test to see how long each takes to deliver a perfect pizza. For a more detailed breakdown of my testing methods, check out my separate article on how I test pizza ovens.
The Bertello Pizza Oven stands out for its multi-fuel versatility and compact design, offering authentic wood-fired flavor in a portable package. The Member’s Mark Outdoor Pizza Oven is a gas-powered oven designed for ease of use, with a larger cooking area suitable for feeding a crowd.
Here, I’ve done an in-depth comparison of the Bertello Pizza Oven and the Member’s Mark, backed by my test results.
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Winner
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Loser
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Our Rating:
4.7
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Our Rating:
4.3
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Pros:
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Pros:
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Cons:
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Cons:
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- Robust construction with a stainless steel exterior and a durable refractory stone
- Heats up efficiently, reaching over 900°F in about 10-15 minutes
- Dome-shaped design
- Multi-fuel versatility, allowing the use of gas, wood, and charcoal
- Lighter
- Cleaning the Bertello can be a bit more involved
- Offers good quality for its price
- Rounded top
- Lighter weight and with a smaller footprint
- Relatively easy to clean
- Slower to heat up, taking around 30-35 minutes to reach a max of about 750-800°F
- Bit more trial and error to get the temperature right
- Uses propane only
Disclaimer: This article contains referral links, which help keep my blog alive and allow me to continue sharing insights like this with you.
Bertello VS Member’s Mark: Quality and Materials
| The Bertello Pizza Oven is made with robust stainless steel and a refractory stone, ensuring durability and high performance in high-heat cooking environments. |
The Member’s Mark Pizza Oven includes a thin 304 stainless steel body and a 3/8-inch stone, which may not hold up as well under prolonged use.
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Bertello VS Member’s Mark: Temperature Control
| The Bertello Pizza Oven reaches over 900°F, offering precise heat control and even cooking, whether using wood, propane, or a combination of fuels. |
The Member’s Mark Pizza Oven struggled to reach its claimed 900°F, even after 30 minutes, and has weaker heat distribution due to a small gas flame.
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Bertello VS Member’s Mark: Shape
| The dome-shaped design of the Bertello Pizza Oven promotes excellent heat circulation, ensuring an evenly cooked crust and toppings. |
The rounded top of the Member’s Mark Pizza Oven helps distribute heat but falls short due to inconsistent heating and a weaker burner.
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Bertello VS Member’s Mark: First-Time Usage Impressions
| The Bertello Pizza Oven was easy to set up and reached cooking temperatures quickly, delivering evenly cooked pizzas with authentic wood-fired flavor. |
The Member’s Mark Pizza Oven included a pizza peel and thermometer but lacked the ability to generate sufficient heat, leading to unevenly cooked pizzas.
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Bertello VS Member’s Mark: Power Source
| The Bertello Pizza Oven offers unmatched versatility with multi-fuel capabilities, allowing users to cook with wood, charcoal, or propane. |
The Member’s Mark Pizza Oven is propane-powered, offering convenience but lacking the option for wood-fired flavor.
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Bertello VS Member’s Mark: Size
| Compact and portable, the Bertello Pizza Oven has a 12.5″ x 13.5″ cooking surface and weighs 34.6 lbs, making it suitable for various outdoor setups. |
The Member’s Mark Pizza Oven is smaller and lighter at 24.2″ x 15.5″ x 11.6″ and 26 lbs, but its compact size limits cooking space and functionality.
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Bertello VS Member’s Mark: Ease of Cleaning
| The Bertello Pizza Oven requires some effort to clean due to its pellet tray design but is manageable with regular maintenance. |
The Member’s Mark Pizza Oven is easy to clean with a sponge and soapy water, but its thin materials may degrade with frequent cleaning over time.
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Pizza Cooking Test
Bertello Pizza Oven
- Heat-Up Time: The Bertello Pizza Oven preheated to over 900°F in 10–15 minutes, making it one of the fastest ovens in its class.
- Pizza Cook Time: A classic Margherita pizza was ready in just 90 seconds, with evenly cooked toppings and a perfectly charred crust.
- Taste: The Bertello delivered an authentic wood-fired flavor, with a crispy yet chewy crust, gooey cheese, and a rich, savory tomato base. The balance of flavors and textures made it feel like a restaurant-quality pizza.
Member’s Mark Pizza Oven
- Heat-Up Time: The Member’s Mark Pizza Oven took 25–30 minutes to preheat but struggled to reach the advertised 900°F, settling at a lower effective cooking temperature.
- Pizza Cook Time: The Margherita pizza took 7–10 minutes to cook, with uneven results. The crust was slightly overcooked in spots, while some areas remained undercooked.
- Taste: While the flavor was decent, it lacked the smoky, charred notes of a traditional wood-fired pizza. The crust was crisp but not as airy or flavorful, and the toppings didn’t achieve the same harmony as with the Bertello.
The Bertello Pizza Oven outperformed the Member’s Mark Pizza Oven in both speed and flavor, delivering restaurant-quality results in a fraction of the time. The Member’s Mark is a reasonable option for casual use but falls short in replicating the authentic pizza experience.
How We Tested
To compare the Bertello Pizza Oven and the Member’s Mark Pizza Oven, we conducted a structured testing process to evaluate their performance and usability. Here’s how we tested each oven:
Preparation and Preheating
Both ovens were preheated according to their respective guidelines. The Bertello Pizza Oven was tested with wood and propane to assess its multi-fuel versatility, while the Member’s Mark Pizza Oven was powered by propane. We recorded preheating times and monitored how quickly each oven reached optimal cooking temperatures.
Cooking a Margherita Pizza
We prepared identical Margherita pizzas using fresh dough, tomato sauce, mozzarella, and basil. Each pizza was placed in the preheated ovens, and cooking times were tracked. We observed how evenly the heat distributed across the pizza, the crust’s texture, and the melting of the toppings.
Taste and Texture Evaluation
Once cooked, the pizzas were evaluated for flavor, texture, and appearance. Special attention was given to the crust’s crispness, the cheese’s bubbling, and the overall harmony of flavors.
Extended Use and Versatility
Both ovens were tested across multiple cooking sessions to assess how well they maintained performance during extended use. We also tested their ability to cook other dishes, such as vegetables and meats, to determine their versatility.
Ease of Use and Cleaning
During the tests, we noted how easy it was to load and rotate pizzas, adjust temperatures, and manage the ovens overall. After cooking, we evaluated the effort required to clean each oven, considering their materials and designs.
This comprehensive approach provided a fair and detailed comparison of the Bertello Pizza Oven and the Member’s Mark Pizza Oven, allowing us to highlight their strengths and weaknesses.
Final Thoughts
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Winner
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Loser
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Our Rating:
4.7
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Our Rating:
4.3
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Pros:
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Pros:
|
|
Cons:
|
Cons:
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- Robust construction with a stainless steel exterior and a durable refractory stone
- Heats up efficiently, reaching over 900°F in about 10-15 minutes
- Dome-shaped design
- Multi-fuel versatility, allowing the use of gas, wood, and charcoal
- Lighter
- Cleaning the Bertello can be a bit more involved
- Offers good quality for its price
- Rounded top
- Lighter weight and with a smaller footprint
- Relatively easy to clean
- Slower to heat up, taking around 30-35 minutes to reach a max of about 750-800°F
- Bit more trial and error to get the temperature right
- Uses propane only
Choosing between the Bertello Pizza Oven and the Member’s Mark Pizza Oven ultimately depends on your needs and preferences. The Bertello Pizza Oven stands out with its multi-fuel versatility, authentic wood-fired flavor, and efficient cooking performance, making it a fantastic choice for those seeking top-notch results. Meanwhile, the Member’s Mark Pizza Oven offers a budget-friendly option with decent functionality, ideal for casual users or those just starting their pizza-making journey.
If you decide to purchase one, I’d greatly appreciate it if you used my referral links. I’ll earn a small commission at no extra cost to you, which helps keep my blog alive and allows me to create more helpful content like this:
Thank you for your support, and happy pizza-making!