Bertello SimulFIRE Outdoor Pizza Oven Bundle - Wood Fire Portable 12 inch Brick Oven with Gas Burner, Peel, Wood Tray, Cover, & Thermometer - Portable Pizza Maker - As Seen on SHARK TANK

This is our first pizza oven. After months of research we settled on this one because it's one of the only ones that has propane gas and wood fire (wood logs) running at the same time.It took 4-5 tries to learn how to use it. I contacted Bertello and they quickly provided specific instructions on how to use it. Then we became very proficient at making awesome looking and delicious tasting wood oven pizza! We had family, neighbors, friends come over to try it, and most came for a second and third time. We make pizza for the family 1-2 times a week, and for 10-15 additional family/friends/neighborsonce a week for several months. We cooked pizza for up to 20 people. Very, very efficient. One pizza ready every 90 seconds.Pros:- propane gas heats up the heater in 15-20 min while on high, then while on low it will keep the stove at the perfect exact temp the entire time the gas fire is running.- you add the right amount of wood and turn the pizza at the right time, and the outcome is amazing! Crunchy crust! Look at the thickness of the crust: full of air bubbles. All home made.- it's beautiful to look at the stove, everyone is amazed and wants to learn, and many are interested in getting the same stove. Look at the rolls of fire above the pizza, cooking the pizza within 90 seconds at 1000+ degrees F! I have hundreds of photos of the pizza made. At least one 1 of 5 persons that tasted the pizza said: Best pizza ever!- every easy care: the oven is self cleaning. Then with 1 piece of paper towel I wipe the smoke residue off.- easy storage- comes with thermometer that goes up to 1000-1100F.- this bundle includes everything you need. I added a pizza cutting board with rocker cutter.I would not change a single thing.Very satisfied customer.Best home appliance (next to the popcorn maker).I did not bother with wood pallets or charcoal.

So, there’s a lot to say about the Bertello 12” Simulfire. So, I think it’s best for me to share the pros and cons that I’ve discovered.Pros:1. The ability to use gas and wood simultaneously. That’s one of the biggest draws the the Bertello. The ease of gas and the flavor of wood fire. 🔥🔥🔥🔥2. Quality! I’m a Quality Assessor for a living, and in my opinion, this thing is well built. I do have one gig against the Bertello under quality, you’ll have to read the cons for that information. 🔥🔥🔥🔥3. Stone thickness. The stone in the Simulfie is thicker than the stones in 12” pizza ovens. This will cause it to take longer to get to temperature, but it holds temperature better when doing multiple pizzas. 🔥🔥🔥🔥4. Stability. The four foldout legs, make the Bertello very stable. 🔥🔥🔥🔥Cons:1. The rubber pads on the feet are adhesive stick-on type, and come off easy.2. With one of the pros being the thicker pizza stone, it does take a while to bring to temperature. It takes about 40 minutes with just gas, 1 hour and 10 minutes with wood (and constant attention), but if you use both gas and wood together, it takes 35 minutes.3. I do wish the slot was a little taller,4. This thing is long. As you can see by my pictures, I have to keep it diagonal on a 32” x 54” stainless steel cabinet.Over all, this is a great pizza over, I’m just a harsh critic, and I highly recommend it. If for nothing else, the ability to use both propane and wood simultaneously is freaking awesome! 🔥🔥🔥🔥🔥

Pulled all the parts out of the box, set it up on 2 cinder blocks to elevate it off the ground, put the gas wood tray and the cooking stone inside and attached the gas element, hooked it up to the propane tank and it was ready to go.Spent about 30 minutes letting the stone heat up and while that was happening, I assembled my pizzas. They were sticking to the pizza peel a little bit, and I could have just used flour, but my Mom is gluten free, so I had to come up with a different idea. I used parchment paper. It slid right off the pizza peel and onto the pizza stone. Paper burns at 451 F so the parchment paper that was around the edges ignited immediately and burned off in 3-5 seconds (it’s kind of a neat thing to watch). I rotated the pizzas one quarter turn every 20-30 seconds as per the instructions and after 1-2 turns (of 4 total), I could remove the parchment paper as the crust had cooked enough to be managed by the peel. See the attached photo for how the parchment looks when you separate it from the pizza.The pizza was done in about 2 minutes and looked delicious. Before this, I made my own pizza in a standard oven at 550 F for 9-12 minutes, but this oven is much hotter and faster and it made such a huge difference.This was faster and easier and better than any of my local pizza places (my crust recipe is also pretty amazing). I’m looking forward to entertaining with this and hosting a party where people make their own pizza and we cook it for them - it’s good for kids (with an adult running the actual oven) and adults and I’m expecting it to be a hit. My brother wants me to bring it along when I visit and it is compact enough that it will travel easily.

The foundation of great pizza is the crust, so if you are expecting to start off right away with great pizza, you had better do your homework on the making of dough. I chose the Bertello oven over Ooni and the others because in this package, I immediately got the option of wood, charcoal, pellets, or gas. Most significantly, though, with this oven you can use gas and wood (or charcoal, etc.) in conjunction with gas. I am still experimenting, but so far my observation is that gas gets the oven reliably hot (+800 degrees) whereas charcoal/wood does not. So, if you are choosing between this all-included package and a competitor that sells the gas attachment separately, go with Bertello. If you want to cook with wood and gas together, go with Bertello. I gave the product 4 out of 5 stars because I think it falls short just using charcoal/wood chips -- but that is based on limited trials.