Bertello Pizza Oven Review Using Gas and Wood
13.2 هزار بار بازدید -
9 ماه پیش
-
20% Off Black Friday SaleShop
20% Off Black Friday Sale
Shop the Bertello 12" Everything Bundle - https://napoli.sjv.io/4PBqV3
Shop the Bertello 12" oven - https://napoli.sjv.io/m5k0MO
OTHER EQUIPMENT THAT I USED
Black Pizza Dough Containers - https://amzn.to/3FQOuBx
Caputo 00 pizzeria flour (assorted weights) - https://amzn.to/3h9Z2Ty
Bowl spatula and bench scraper - https://amzn.to/3QRMJdu
BERTELLO 12" PIZZA OVEN DIMENSIONS
D 24" x W 14" x H 10.5" (61 x 35.5 x 27cm)
Gas Burner adds another 8" or 20cm to depth
Cooking surface - W 12.5" x D 13.5" (32 x 34cm)
Weight: 37 lbs. or 16.75kg
Cordierite Stone - 0.6" or 15mm thick
VIDEO NOTES
Bertello offers a non-transferable Limited Lifetime Warranty on their ovens, along with a 90-day satisfaction guarantee. You can try the oven out, and if you're not satisfied, you can return it for a full refund.
Please note, there were a few places in the video when I say "firebox" when referring to the "fuel tray".
When the gas burner is attached, the oven will not fit easily on a 30" deep table set against a wall. It's nice and compact when the hard fuel tray is installed though.
The oven comes with a 15mm thick cordierite pizza stone. This is thicker than most stock stones and will retain heat better when baking multiple pizza. It does take a little longer to heat up though.
The Bertello felt forgiving to use when baking with the gas and wood combination, but I struggled to maintain oven temperature when using only wood. A small fan positioned behind the oven would definitely help stoke the fire, and keep the oven hot enough.
Seems like the sweet spot for stone temperature is right around 800°F or 427°C.
After using the oven for a few days and for serval hours at a time, the enamel on the rear hatch started to peel a little near the edge. I also struggled with getting the oven up to temperature using wood.
PIZZA DOUGH RECIPE USED IN THIS VIDEO
00 Flour - 550g (100%)
Water - 340g (62%)
Salt - 15g (2.7%)
Starter - 150g (27%)
I feed the starter twice before using it to make this dough. The ratio is 50% flour-water mix to 50% starter. This makes for a fairly quick rise at room temp.
Mix water and starter together, then add the flour. Combine until you have a solid mass, then rest for 1 hour.
Mix until the dough starts to look visibly smoother, then incorporate the salt. Continue mixing for a few more minutes, then turn dough out on counter. Cover and rest for 5 minutes.
Stretch and fold, then form dough into a ball. Place it in a lightly greased bowl and rest at room temp, covered for 2 hours.
Bulk ferment in the fridge 24 hours, then divide the dough, and re-ball. At this point, you can let them rise for a few more hours and make pizza, or hold the dough in the fridge for a few more days.
DONATE AND FOLLOW ME
Donation link - https://ko-fi.com/kitchenandcraft
Instagram - Instagram: kitchencraftfood
Website - https://kitchencraftfood.com
OTHER PIZZA OVEN REVIEWS
Ooni Volt - This Electric Pizza Oven Is The Best!
Solo Stove Pi Prime - The Pi Prime Pizza Oven From Solo Stove
Ooni Karu 16 - Ooni Karu 16 Unboxing | Best Pizza Ov...
Glowen Raptor - Is this the BEST SMALL PIZZA OVEN on ...
CHAPTERS
Intro - 00:00
Unboxing the Bertello - 00:31
Bertello Setup - 03:38
Oven Specifications - 06:55
Preheating with Gas & Wood Combo - 07:56
Pizza #1 - 09:08
Preheating with Wood Only - 12:11
Pizza #2 - 12:50
Recap - 14:31
This video and description contains affiliate links, which means that if you purchase something through one of the product links, I’ll receive a small commission, but it won't coast you anything extra. This helps support my channel.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#pizza #pizzoven #bertello
Shop the Bertello 12" Everything Bundle - https://napoli.sjv.io/4PBqV3
Shop the Bertello 12" oven - https://napoli.sjv.io/m5k0MO
OTHER EQUIPMENT THAT I USED
Black Pizza Dough Containers - https://amzn.to/3FQOuBx
Caputo 00 pizzeria flour (assorted weights) - https://amzn.to/3h9Z2Ty
Bowl spatula and bench scraper - https://amzn.to/3QRMJdu
BERTELLO 12" PIZZA OVEN DIMENSIONS
D 24" x W 14" x H 10.5" (61 x 35.5 x 27cm)
Gas Burner adds another 8" or 20cm to depth
Cooking surface - W 12.5" x D 13.5" (32 x 34cm)
Weight: 37 lbs. or 16.75kg
Cordierite Stone - 0.6" or 15mm thick
VIDEO NOTES
Bertello offers a non-transferable Limited Lifetime Warranty on their ovens, along with a 90-day satisfaction guarantee. You can try the oven out, and if you're not satisfied, you can return it for a full refund.
Please note, there were a few places in the video when I say "firebox" when referring to the "fuel tray".
When the gas burner is attached, the oven will not fit easily on a 30" deep table set against a wall. It's nice and compact when the hard fuel tray is installed though.
The oven comes with a 15mm thick cordierite pizza stone. This is thicker than most stock stones and will retain heat better when baking multiple pizza. It does take a little longer to heat up though.
The Bertello felt forgiving to use when baking with the gas and wood combination, but I struggled to maintain oven temperature when using only wood. A small fan positioned behind the oven would definitely help stoke the fire, and keep the oven hot enough.
Seems like the sweet spot for stone temperature is right around 800°F or 427°C.
After using the oven for a few days and for serval hours at a time, the enamel on the rear hatch started to peel a little near the edge. I also struggled with getting the oven up to temperature using wood.
PIZZA DOUGH RECIPE USED IN THIS VIDEO
00 Flour - 550g (100%)
Water - 340g (62%)
Salt - 15g (2.7%)
Starter - 150g (27%)
I feed the starter twice before using it to make this dough. The ratio is 50% flour-water mix to 50% starter. This makes for a fairly quick rise at room temp.
Mix water and starter together, then add the flour. Combine until you have a solid mass, then rest for 1 hour.
Mix until the dough starts to look visibly smoother, then incorporate the salt. Continue mixing for a few more minutes, then turn dough out on counter. Cover and rest for 5 minutes.
Stretch and fold, then form dough into a ball. Place it in a lightly greased bowl and rest at room temp, covered for 2 hours.
Bulk ferment in the fridge 24 hours, then divide the dough, and re-ball. At this point, you can let them rise for a few more hours and make pizza, or hold the dough in the fridge for a few more days.
DONATE AND FOLLOW ME
Donation link - https://ko-fi.com/kitchenandcraft
Instagram - Instagram: kitchencraftfood
Website - https://kitchencraftfood.com
OTHER PIZZA OVEN REVIEWS
Ooni Volt - This Electric Pizza Oven Is The Best!
Solo Stove Pi Prime - The Pi Prime Pizza Oven From Solo Stove
Ooni Karu 16 - Ooni Karu 16 Unboxing | Best Pizza Ov...
Glowen Raptor - Is this the BEST SMALL PIZZA OVEN on ...
CHAPTERS
Intro - 00:00
Unboxing the Bertello - 00:31
Bertello Setup - 03:38
Oven Specifications - 06:55
Preheating with Gas & Wood Combo - 07:56
Pizza #1 - 09:08
Preheating with Wood Only - 12:11
Pizza #2 - 12:50
Recap - 14:31
This video and description contains affiliate links, which means that if you purchase something through one of the product links, I’ll receive a small commission, but it won't coast you anything extra. This helps support my channel.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#pizza #pizzoven #bertello
9 ماه پیش
در تاریخ 1402/09/03 منتشر شده
است.
13,216
بـار بازدید شده