As a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston, I’ve had the chance to test a variety of pizza ovens in professional settings. In this article, I’ll compare the Bertello Pizza Oven and the Ooni Fyra 12, two popular outdoor pizza ovens I’ve used in my kitchen. To help you decide which oven suits your needs, 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 delicious results. For a more detailed breakdown of my testing process, check out my separate article on how I test pizza ovens.
The Bertello Pizza Oven is a multi-fuel, versatile option that brings authentic wood-fired flavor to outdoor cooking. The Ooni Fyra 12, on the other hand, is a compact, wood-pellet-powered pizza oven designed for convenience and efficiency.
This article offers a comprehensive comparison of the Bertello Pizza Oven and the Ooni Fyra 12, based on my own testing experience.
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 Ooni Fyra 12: Quality and Materials
| Built with durable stainless steel and a refractory stone cooking surface, the Bertello Pizza Oven is robust and designed for high-temperature performance. |
The Ooni Fyra 12 features insulated 430-grade powder-coated carbon steel, ensuring excellent heat retention and resistance to outdoor conditions.
|
Bertello VS Ooni Fyra 12: Temperature Control
| The dome-shaped design of the Bertello Pizza Oven ensures even heat distribution for perfectly cooked pizzas with a crisp crust and gooey toppings. |
The Ooni Fyra 12 also benefits from a rounded shape that facilitates heat circulation, ensuring an evenly cooked pizza from edge to center.
|
Bertello VS Ooni Fyra 12: Shape
| Reaches over 900°F, offering precise temperature control with wood, propane, or charcoal as fuel sources. |
Heats up to 950°F using wood pellets, providing authentic wood-fired flavor. Temperature management requires adjusting pellet levels for consistent results.
|
Bertello VS Ooni Fyra 12: First-Time Usage Impressions
| Easy to assemble, with quick preheating and consistent results. The Bertello delivers a seamless cooking experience and authentic flavor. |
Using wood pellets exclusively takes some adjustment. Once mastered, the Ooni Fyra 12 is simple to operate and produces delicious wood-fired pizzas.
|
Bertello VS Ooni Fyra 12: Power Source
| Offers multi-fuel options (wood, propane, and charcoal), making the Bertello Pizza Oven versatile and suitable for different cooking styles. |
The Ooni Fyra 12 operates exclusively on wood pellets, delivering an authentic wood-fired experience but lacking fuel flexibility.
|
Bertello VS Ooni Fyra 12: Size
| Compact and portable at 12.5″ x 13.5″ with a weight of 34.6 lbs, the Bertello is ideal for outdoor setups and transport. |
Lightweight and portable, the Ooni Fyra 12 weighs just 22 lbs and measures 29.1″ x 15.4″ x 28.5″, making it a great option for smaller spaces.
|
Bertello VS Ooni Fyra 12: Ease of Cleaning
| Cleaning the Bertello Pizza Oven can be tricky due to its pellet tray design but is manageable with regular maintenance. |
The Ooni Fyra 12 requires careful cleaning of ash and soot, avoiding water for the interior. The process demands a bit more effort but ensures optimal performance.
|
Pizza Cooking Test
Both the Bertello Pizza Oven and the Ooni Fyra 12 underwent thorough testing to evaluate their performance with a classic Margherita pizza.
The Bertello Pizza Oven impressed with its quick preheating time, reaching over 900°F in just 10–15 minutes when using either wood or propane. The Ooni Fyra 12, powered by wood pellets, heated up to 950°F in about 15 minutes, showcasing its efficiency despite being a single-fuel oven.
When it came to cooking, the Bertello delivered a perfectly cooked Margherita pizza in an impressive 90 seconds. The crust was crisp with a slight char, while the cheese bubbled and melted beautifully. The toppings were evenly cooked, resulting in a pizza that tasted authentic, with a delightful balance of flavors and an unmistakable wood-fired aroma.
The Ooni Fyra 12, while slightly slower, produced a pizza in 2 minutes. The crust achieved a light crispness, and the toppings were well-cooked with a smoky, wood-fired flavor. However, the reliance on wood pellets required careful monitoring to maintain consistent heat during the cooking process.
Both ovens excelled in delivering delicious results, but the Bertello stood out for its versatility and speed, making it a winner for those seeking quick, high-quality pizzas with a range of fuel options.
How We Tested
To fairly compare the Bertello Pizza Oven and the Ooni Fyra 12 Pizza Oven, we followed a structured testing process in a controlled environment. Both ovens were preheated to their recommended optimal temperatures, with the Bertello tested using both wood and propane for its multi-fuel capability, while the Ooni Fyra 12 relied solely on wood pellets. Preheating times were recorded to assess efficiency, with the Bertello taking 10–15 minutes and the Fyra 12 heating up in 15 minutes.
We cooked identical Margherita pizzas, using fresh dough, tomato sauce, mozzarella, and basil. Cooking times were monitored closely, and the pizzas were observed for evenness of heat distribution, crust browning, and toppings’ consistency. The Bertello cooked pizzas in 90 seconds, while the Fyra 12 completed them in 2 minutes.
The cooked pizzas were evaluated for taste and texture, focusing on the crispness of the crust, the bubbling of the cheese, and the balance of flavors. Both ovens delivered excellent results, though the Bertello’s multi-fuel capability added a distinct versatility to the flavor profiles.
We tested extended use by cooking multiple pizzas in a row, monitoring how well each oven maintained consistent temperatures. Additionally, we explored their versatility by preparing non-pizza dishes like roasted vegetables and flatbreads, assessing their adaptability beyond pizzas.
Finally, we examined ease of use and cleaning. Fuel setup, temperature adjustments, and pizza handling were straightforward in both ovens, though mastering wood pellets with the Fyra 12 required more practice. Cleaning the Bertello involved managing ash from its pellet tray, while the Fyra 12 demanded careful removal of soot and ash without water.
This comprehensive testing process highlighted the strengths and areas for improvement in both ovens, providing a detailed basis for comparison.
Final Thoughts
Both the Bertello Pizza Oven and the Ooni Fyra 12 excel in delivering authentic wood-fired pizzas, but they cater to slightly different needs. The Bertello Pizza Oven is more versatile with its multi-fuel capability, making it ideal for those who enjoy experimenting with different cooking methods. The Ooni Fyra 12 offers a dedicated wood-fired experience in a lighter and more compact design, perfect for pizza enthusiasts looking for simplicity and portability.
Ultimately, the choice is yours based on your priorities—versatility and flexibility with the Bertello, or a focused wood-fired experience with the Ooni Fyra 12.
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!