As a restaurant chef with over 10 years of experience at Dequte Restaurant LironBoylston, I’ve had the privilege of testing numerous pizza ovens to find the best fit for my kitchen. In this comparison, I’ll delve into the Bertello Pizza Oven and the Stoke Pizza Oven, both of which I’ve used extensively. I analyzed their quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and conducted a real pizza cooking test to evaluate performance. For a detailed look at my testing process, feel free to check out my separate article.
The Bertello Pizza Oven is a versatile, multi-fuel oven designed for compact spaces and outdoor use. On the other hand, the Stoke Pizza Oven offers a modern design, robust heat retention, and ease of use, making it a favorite among home cooks and professionals alike.
I tested both the Bertello and the Stoke and shared a detailed comparison in this article.
If you decide to purchase one of these ovens, I would greatly appreciate it if you use my referral links. They help keep my blog alive at no extra cost to you. Stay tuned for an in-depth comparison to help you choose the right oven for your needs!
Bertello VS Stoke: Quality and Materials
| Crafted from durable stainless steel with a refractory stone cooking surface, Bertello exudes durability and excellent craftsmanship, designed for high-temperature cooking. |
Built with average-quality materials, the Stoke oven is functional but lacks the premium feel of competitors. The exterior is decent, but durability could improve.
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Bertello VS Stoke: Temperature Control
| Bertello reaches up to 900°F quickly, ensuring even heat distribution across the stone. It excels in maintaining high temperatures consistently. |
Stoke claims to reach 900°F but maxed out at 700°F during our test. Heat distribution was uneven due to the large flame buffer.
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Bertello VS Stoke: Shape
| Bertello’s dome shape ensures optimal heat distribution, producing a perfectly crisp crust and evenly melted toppings. |
Stoke’s traditional shape is standard but hindered by its thick flame buffer, which slows down heat transfer and affects cooking performance.
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Bertello VS Stoke: First-Time Usage Impressions
| Easy assembly and sleek design gave Bertello a strong first impression. Its performance met expectations from the start, delivering even and consistent cooking results. |
Stoke’s aesthetics were promising, but its inability to achieve a perfect golden-brown crust during the first use left room for improvement.
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Bertello VS Stoke: Power Source
| A multi-fuel oven, Bertello offers flexibility to use charcoal, wood, or gas, catering to a wide range of cooking styles and preferences. |
Stoke offers wood-fired and gas options, providing decent flexibility. However, the wood-fired model requires constant attention for maintaining consistent heat.
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Bertello VS Stoke: Size
| Bertello’s compact dimensions (12.5″ x 13.5″) accommodate 12-inch pizzas while remaining lightweight and portable at 34.6 pounds. |
Slightly bulkier at 13″ x 18.22″ and weighing over 40 pounds, the Stoke oven is less portable but still compact enough for most outdoor spaces.
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Bertello VS Stoke: Ease of Cleaning
| Bertello’s design makes cleaning straightforward, although the pellet tray can be tricky to access. Cleaning the stone and ash is manageable with regular care. |
Stoke’s components are easy to disassemble, simplifying cleaning. However, its materials may require gentler handling to avoid wear over time.
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Pizza Cooking Test
In our pizza cooking test, both ovens were put to the task of crafting a classic Margherita pizza. The Bertello Pizza Oven demonstrated impressive efficiency, heating up to its optimal temperature of 900°F in just 10–15 minutes. Once preheated, the Margherita pizza was cooked to perfection in just 90 seconds. The result was a beautifully crisp crust with a slight char, evenly melted cheese, and vibrant toppings that retained their fresh flavor. The balance of textures and the authentic wood-fired taste made the pizza highly enjoyable.
In comparison, the Stoke Wood-Fired Pizza Oven took significantly longer to preheat, requiring approximately 45 minutes to reach its top temperature of 700°F. Cooking the Margherita pizza took over two minutes, and while the top crust was adequately cooked with bubbling cheese, the bottom crust lacked the desired golden-brown finish. The flavor was decent, but the uneven cooking impacted the overall texture and taste of the pizza.
In conclusion, Bertello delivered a faster, more consistent cooking experience, producing pizzas with a superior balance of crispiness and flavor, making it the standout performer in this test.
How We Tested
To ensure a fair and thorough comparison of the Bertello Pizza Oven and the Stoke Wood-Fired Pizza Oven, we followed a structured testing process focusing on critical aspects of pizza-making. Both ovens were tested outdoors under similar weather conditions to eliminate environmental variations.
We began by unboxing and assembling each oven to evaluate their setup process. After assembly, we measured the preheating time for each oven, using an infrared thermometer to monitor the temperature of the pizza stone. Both ovens were preheated to their maximum achievable temperatures as specified in their manuals.
Next, we used the same dough recipe and fresh ingredients to create identical Margherita pizzas for both ovens. Each pizza was prepared with equal portions of dough, sauce, cheese, and toppings to maintain consistency. During the cooking process, we tracked how long each oven took to fully cook the pizza and observed the evenness of cooking across the crust, cheese, and toppings.
The results were then analyzed based on cooking speed, crust texture, topping melt quality, and overall flavor. To ensure repeatability, we conducted multiple test rounds with both ovens to account for any performance variations.
Finally, we evaluated ease of cleaning by thoroughly cleaning each oven after use, noting any challenges in removing debris or soot. This comprehensive approach allowed us to provide an accurate and detailed comparison of the Bertello and Stoke Wood-Fired Pizza Ovens.
Conclusion
After thoroughly comparing the Bertello Pizza Oven and the Stoke Wood-Fired Pizza Oven across multiple factors—quality, materials, temperature control, cooking performance, and ease of use—both ovens demonstrate their strengths and are excellent options for outdoor cooking enthusiasts. Bertello shines with its multi-fuel versatility, efficient heating, and portability, while Stoke offers a more traditional wood-fired experience with a reasonable price point.
Ultimately, the choice between the two depends on your specific needs and cooking preferences. If you decide to purchase one, I would highly appreciate your support by using my referral links. It helps keep my blog alive at no extra cost to you. Here are the links: Bertello Pizza Oven and Stoke Pizza Oven. Thank you for supporting my work!