As a restaurant chef with over a decade of experience at Dequte Restaurant LironBoylston, I’ve had the opportunity to test and compare some of the best pizza ovens on the market. Today, I’ll be comparing the Ooni Koda 12 and the Bertello Pizza Oven, two portable outdoor ovens that have gained popularity for their versatility and performance. My comparison focuses on key factors: 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 it takes and the results each oven delivers. For a more in-depth look at my testing process, you can check out my separate article.
The Ooni Koda 12 stands out for its sleek design, portability, and efficient gas-powered operation, making it a user-friendly option for outdoor pizza enthusiasts. The Bertello Pizza Oven, on the other hand, is known for its multi-fuel versatility, allowing users to experiment with wood, charcoal, and gas for a variety of flavor profiles.
Here, you’ll find an in-depth comparison of the Ooni Koda 12 and Bertello, backed by my testing.
Finally, I’d like to mention that if you decide to purchase either oven, using my referral links would greatly support my blog at no extra cost to you. Thank you for your consideration!
Ooni Koda 12 VS Bertello: Quality and Materials
| The Ooni Koda 12 stands out with its powder-coated carbon steel exterior and ceramic insulation, providing exceptional durability and heat retention. |
The Bertello Pizza Oven is built with robust stainless steel and features a refractory stone, which supports even cooking. However, its materials feel less refined compared to the Ooni.
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Ooni Koda 12 VS Bertello: Temperature Control
| The Ooni Koda 12 excels in temperature precision, reaching 950°F within 15 minutes and maintaining steady heat for consistent cooking. |
The Bertello Pizza Oven also reaches over 900°F, but the wood tray’s limited size and occasional blowback make temperature management more challenging.
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Ooni Koda 12 VS Bertello: Shape
| The Ooni Koda 12’s compact and sleek design optimizes heat flow and even cooking, perfect for producing restaurant-quality pizzas. |
The Bertello’s dome-shaped design supports heat circulation but can produce uneven cooking if not carefully monitored, especially when using wood.
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Ooni Koda 12 VS Bertello: First-Time Usage Impressions
| The Ooni Koda 12 is incredibly easy to set up and use, providing an effortless and successful pizza-making experience on the first try. |
While the Bertello performs well, the process of combining wood and gas requires more trial and error, and the wood setup can be tricky for beginners.
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Ooni Koda 12 VS Bertello: Power Source
| The Ooni Koda 12 runs exclusively on gas, offering reliable and consistent heat without the need for manual adjustments. |
The Bertello offers versatility with its multi-fuel system (gas, wood, charcoal), but the additional wood-burning feature can introduce complexity.
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Ooni Koda 12 VS Bertello: Size
| Compact and portable, the Ooni Koda 12 fits 12-inch pizzas and is lightweight, making it easy to transport and set up. |
Slightly heavier at 34.6 pounds, the Bertello also accommodates pizzas up to 12 inches but requires more effort to move.
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Ooni Koda 12 VS Bertello: Ease of Cleaning
| Cleaning the Ooni Koda 12 is simple with its wipeable exterior and dedicated Ooni cleaning brush for the stone. |
Cleaning the Bertello can be cumbersome, especially when reaching inside to clean the pellet tray, often leaving soot on your arms.
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Pizza Cooking Test
The Ooni Koda 12 impressed with its quick preheating, taking just 15 minutes to reach its optimal temperature of 950°F. When we placed a classic Margherita pizza inside, it cooked in 2–3 minutes. The result was exceptional: a perfectly crispy crust with a slight char, melted mozzarella, and evenly baked toppings. The balanced heat distribution ensured there were no soggy or undercooked spots, and the taste was comparable to pizzas from professional pizzerias.
The Bertello Pizza Oven also performed admirably, reaching a preheating temperature of 900°F in 10–15 minutes. The Margherita pizza cooked quickly, taking just 90 seconds to complete. However, while the crust was beautifully charred, the toppings needed a bit more time to achieve a fully melted consistency. We had to lift the pizza closer to the back flame to even out the cooking. The flavor was excellent, especially when using a combination of wood and gas, which imparted a subtle smokiness to the pizza.
Both ovens produced delicious pizzas, but the Ooni Koda 12 delivered consistent results with minimal intervention, making it a standout for hassle-free pizza-making. The Bertello, while offering a smoky flavor with its multi-fuel option, required more attention to balance the heat for perfectly cooked results.
How We Tested
To evaluate the performance of the Ooni Koda 12 and Bertello Pizza Oven, we conducted a hands-on cooking test, focusing on speed, ease of use, and the quality of the final product. We tested both ovens using identical conditions to ensure a fair comparison.
We began by preheating each oven to their optimal temperatures—950°F for the Ooni Koda 12 and 900°F for the Bertello. We used the same dough recipe and toppings to create a classic Margherita pizza, ensuring consistency in the cooking process.
During the test, we monitored preheating times and tracked how quickly the ovens reached their peak temperatures. Once preheated, we prepared the pizzas, placed them into the ovens, and timed how long it took to cook them to perfection. Throughout the process, we observed heat distribution, ease of managing the pizza, and how well each oven maintained its temperature.
Finally, we assessed the texture, flavor, and overall appearance of the pizzas. This test highlighted each oven’s strengths and any areas requiring extra attention, offering valuable insights for those deciding between these two popular options.
Conclusion
At the end of the day, whether you choose the Ooni Koda 12 or the Bertello Pizza Oven depends on your specific needs and cooking preferences. Both ovens deliver great results, but the Ooni Koda 12 stands out for its convenience, consistent performance, and sleek design, while the Bertello shines with its multi-fuel versatility and slightly larger cooking surface.
If you decide to purchase one, I’d greatly appreciate it if you use my referral links. They help support my blog at no extra cost to you. Here’s the link for the Ooni Koda 12 and the Bertello Pizza Oven. Thank you for supporting my work!