UNBOXING & REVIEW BERTELLO GRANDE PIZZA OVEN⎮2 style of pizzas

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In this honest video review we are going to test a Bertello grande, and i made 2 different pizzas, the first was a Neapolitan pizza 16 inches big and also i made a bari style very particular also a big pizza 16", hope you like this video please share with friends. See you next friday
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Please comment below if you have any questions

[@vitoiacopelli]

I really believe this oven is worth the price, if you are interested to get this pizza oven here is an additional 15% off , bertello.com/discount/VITOBERTELLO what pizza you liked more BARI or NEAPOLITAN style?

[@wumba1228]

$104 US discount! Nice!

[@berthereauf]

Why every body prefere to Cook with gaz than wood?

[@ronaldf8049]

Vito PLEASE put °C Overlays into your Videos. Fahrenheit is something weird for the rest of the world. Apart from that, great content as always. Greetings from Austria

[@kayvaanjamshidi4619]

Hello Vito, great videos and I love all your pizza videos. Do you know what to use instead of 0.0 flour or all purpose flour. Can use plain flour instead? Or raising flour?

[@ALLinTHEreflexes]

Doesn't seem to be as elegant or cook as well as the Ooni 16" gas that is only $599. Would you agree, Vito? Thoughts?

[@tobienortje4134]

Just made a great pie using Vito's poolish recipe and home oven ideas. (Half bake the base and sauce and then Toppings) . Wife was extremely happy and me got rewarded.... Now drinking a couple of beers until the show starts....

[@lordjaashin]

wife happy and gave you reward? good job on perpetrating toxic masculinity, misogynist

[@thetwoamigos8656]

@@lordjaashin Grow up.

[@johnwiggins3950]

Seems like you might have had a few too many beers

[@andreysichkarenko447]

You are the BEST! With love from Russia 🇷🇺 . Thank you very much!!!

[@willfreisberg6776]

This channel is amazing. I love the energy! I bought Bortello specifically because of you!

[@lizagrace8888]

Love your passion thanks for sharing your wisdom!

[@kentfisher6451]

Can you share your dough recipe? Your reviews are fantastic!

[@Crazy4Goodies10]

OMG🥳🥳🥳 I WANT TOO ONE PIZZA OVEN !🔝🔝🔝

[@davidg4143]

I liked the second pizza best in this oven it look like it came out better thank you so much for all you do you truly are the best

[@nolanohana]

Vito, please recommend the steel table used for the oven. Thank you

[@lupo1927asr]

Vito, you are f*ing amazing guy! I have been doing pizza for all my life in wrong way. Dough was always annoying, not air inside, flat and sticky. I watched a few your videos and what? It' happened! It was at least pum! pum! pum!, leave the dough for a while and it's done! Amazing! Dough increase to the level it never been. I am very excited, my family as well. I love to make pizza at home. Cheers from Poland!

[@KISEwun]

Yay, I’ve been waiting to see someone I trust review this oven.

[@AnteMicko]

Well he disappointed you then, as he isn't really honest.. the pizza looked like shit

[@molon_labe5x5]

I just ordered mine... I wish my Mom and Nonna were still here..

[@timothyfavorite1875]

I just got my Bertello XL today, i can't wait to use it.

[@maartenkario4911]

Your the best, thank you !! what do you do with the leftover flour do you re-use it ? greetings from Olanda

[@Julian___294]

Me encanta tu canal, Vito! Un abrazo muy especial desde Paraguay! 😊❤

[@rodrigodebenito3760]

Hi Vito, what do you think about the electric pizza oven like G3 Ferrari or Ariete? They seem to be a good option for home...

[@Crazy4Goodies10]

MAESTRO,THE BEST 2022! 🔝🔝🔝💪🥳🥳🥳

[@ChrisBorghi22]

Vito, tu sei bravissimo!! Ti amamos in Argentina. Keep on rockin’ fratello!! Forza Italia e la verá pizza napolitana e baresse

[@michalowens7801]

I have been researching for months and finally purchased this with your link. Your videos have been very helpful. Thank you!

[@mattlatourette513]

I like the table the pizza oven is one. What kind of table is that?

[@vitoiacopelli]

I got it somewhere like restaurants depot

[@kayvaanjamshidi4619]

Hello Vito, great videos and I love all your pizza videos. Do you know what to use instead of 0.0 flour or all purpose flour. Can use plain flour instead? Or raising flour?

[@vitoiacopelli]

Yes u can

[@boatdesigner12]

Add some wood to get a rolling flame on the top. Gas for the bottom and wood at top.

[@jetskifishingjapan3836]

Hello I want to ask what you think better oven Bertello or kode 16 ? Thank you

[@bexxISM]

Which oven is easier to clean the wood ash between the Karu 16 and the Grande?

[@nolenl1503]

1like yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 🌹😘💐❤️😍😘🌹👍❤️❤️❤️

[@nhojcam]

Vito, thanks for the review and recommendation on this oven! We purchased ours a little over 4 weeks ago and have made 15+ pizzas in it already (with Caputo dough balls, of course!). With this, it has already paid for itself vs. buying pizza from a pizzeria. The ability to pre-heat with LP gas and some briquettes / wood was the deciding factor for us since we like Bari and Neapolitan pizza mostly. The Ooni Karu 16 is just an eff'ing joke of a price for dual fuel...over $1,000! No true value there, so that's why we went with the Bertello Grande. The Bertello Grande a great unit, except for one thing: The oven simply gets too hot, even after pre-heating with LP and turning it down to low. The stone temp just keeps rising. Unless one wants to turn the gas off and on to get a good even bake and not burn the crust, the oven is just kinda "ok" at making pizzas. The fiddle-with-me factor is just too high for most people. I have read elsewhere that burning the crusts is a pretty big issue. So, here's what I did to tame this beast's heat, so-to-speak. I re-jetted the burner. After removing the lower cover on the burner by shearing off the 4 rivets that hold the cover on, I was able to access the LP gas jet on the tube assembly. These ovens come with a 1.24mm gas orifice. If looking at an orifice chart using LP at a standard 12"WC pressure out of a standard tank, that equates to 18,000 BTU's. This is great for pre-heating, but waaaaaayyyyyyy too many BTU's to stabilize the stone temp at 750'ish degrees in order to cook 3 or 4 (or more!) pizzas in a row without having to cycle the gas off and on. I went ahead and ordered an 0.90mm (#66) off amazon with which to replace the 1.24mm orifice. This cuts the BTU's in half, down to about 9k on high and around 6k on low. After pre-heating and turning the gas control down to low, my stone stays at 750˚F or so on the back half, which is perfect. I add a couple sticks of hickory on top of the burned-in briquettes before launching pizzas to get a nice flame-over. Perfect pizzas every time now, without burning the crusts. Neapolitan pizza is about 2 or 3 minutes total baking time. I just thought I would pass this tip on to others. The modification is relatively simple to do. I'm kind of handy, but it still only took me about 10 minutes to swap the jets out. I re-secured the cover using sheet metal screws. Easy-peasy. P.S. - I have contacted Bertello to see if the 1.24mm stock burner jet is the one for natural gas vs propane. Natural gas would require a larger orifice than LP which burns hotter because it is being delivered at a higher pressure. So far, I haven't heard back from them, but it's possible that they are shipping the pigtail'ed burners with the wrong LP jets. I will update this comment once I hear back from them.

[@Joshsmoove]

You ever hear back?

[@nhojcam]

@@Joshsmoove, no i haven't heard back from them. since i modified the original burner assy., i doubt that i will due to product liability issues. in other words, they aren't probably going to go on record and say that modd'ing their burner is ok. at any rate, i was able to confirm that i do have the correct factory assy. (1.24mm orifice w/ propane pigtail) having read the manual front-to-back. i really like the oven with the mod that i did. i wish i could post a pic or two of some of the recent pizzas we have made. they have been stellar. both bari and neapolitan style pizzas. for bari style, i use a 60% hydration dough, and for neapolitan pizzas, i use a 70% hydration...either single ferment or with poolish starter. we have now made 30+ pizzas over the last few months, more than doubling the payback @ $30/pie pizzeria pricing. every saturday night, i'm making pizzas! chef boy-r-john!

[@christopherc6488]

I was wondering how long it takes to reheat between pizzas

[@bretleversha]

Great video. Is this the best pizza oven for the price?

[@billrobinson06]

What table did you finally get to put your grande on?

[@sacp2273]

Very nice Vito! We would love to see you try and review the "Morso Forno" wood fired oven.

[@bbq5727]

Also, could we see Neapolital style with some flaming from added wood flickering over the top of the pie to get a great wood flavor?

[@vitoiacopelli]

Orange is the best

[@Sayajiin2]

Great video Vito! I'm not 100% sure but I think I prefer the Ooni Karu from the video you shown so far.

[@JaimeBobby1776]

How long did it take to clean the conference room? 😂😂 Looks like it’ll work well when you get the temperature under control. Definitely get a turning peel, gotta rotate constantly. Good luck, you’ll get the hang of it. And someone else said an infrared thermometer for the stone temp, keep sweeping the stone in between cooks.

[@niceguyjohnny5487]

Vito , will you be at the pizza convention in Las Vegas in March ?

[@vitoiacopelli]

Yes booth 535 swim by

[@DomenicoDaugenti]

Bellissimo video... È proprio il forno che cercavo😍

[@serafinamastrolia5300]

Vitoooo sei unico al mondo

[@etsucoh]

Thank you for introducing various pizza ovens. Have you tried Mimiu’s auto rotating pizza oven? I’m looking for the best pizza oven for beginners, and would love to see what you think about the oven:)

[@jbrown9408]

Awesome channel Vito

[@HeavensSatans]

I got one for Christmas and it didn't work out of the box. Propane regulator had massive leak. Not happy.

[@andreriskalla92]

When you make tomate sauce: You told onde that you should do with your hands, but I’ve seen you also doing with the machine. Which one is the correct method ?

[@chatreez]

Do you think this is more forgiving than the Ooni Koda 16? Koda 16 has hotspot and sometimes cause black ring in the bottom, is this one better in that regard?

[@DNN88]

This is a ooni rip off. Stick with a ooni or a roccbox. This doesn't look good imo

[@namodio12]

That's some delicate dough.

[@raven720]

I have the original bertello, I love it

[@wefilmfood4033]

i am mind blown!!!!

[@wumba1228]

Definitely like to see it cooked using wood or charcoal also...

[@vitoiacopelli]

I will try it out

[@jimspillings9724]

I second that. This was a review on the oven not really the pizzas so I'm sorry but it was only half done.

[@30정세철서울시강남구]

hello vito. im from korea and i really love your recipe but i have one question. when i make pizza dough. should i make dough ball? is it important? bcz i dont have enough place for dough ball :/

[@30정세철서울시강남구]

@@joeb1den114 oh why is it important?? sorry im begginer

[@mimmociaccio5470]

Bravissimo come sempre i miei rispetti

[@LetTheWritersWrite]

Wow didn't know they had a new model coming out. Definitely a competition to Koda 16.

[@niceguyjohnny5487]

Vito will you be attending the pizza convention in Las Vegas next month?

[@vitoiacopelli]

Yes my booth it’s 535 swim by

[@Micko350]

14:45 that looks like me about 50% of the time when I make thin crust pizza! Gets messy real fast!

[@mimmociaccio5470]

Ciao mastru vituzzo ho fatto una pizza era cosi croccante neanche tu ci crederesti una Bomba.!!!

[@Mjansen77]

Roccbox looks and cooks better it seems. Great video though!

[@martinbedard4378]

🍕pizza Master !!!

[@Maarten_is_here]

Gozney Roccbox or this one?

[@tobienortje4134]

I vote for Neapolitan! I should get my Bari game better though...

[@72garibay]

Nice but I order the ooni koda 16 … got it for $139 … Amazon it’s $599

[@sarasa00]

Excellent price where?

[@fadamusik]

Great review Vito.

[@colladomarcalfredm.9774]

Hey vito i cant find any honey what can i do?

[@YayaOrchid]

What is the discount code?

[@roccosdough]

BRAVISSIMA

[@100vegwithsouravroy7]

Please make a review video about chefsteps DIY pizza brick oven please 🙏🥺 reply me

[@vitoiacopelli]

Send me the link I’ll look into that

[@flyer007]

@@vitoiacopelli kzbin.info/www/bejne/pqvWnHl_a9p2fNU

[@herpadjerpmaplurp3721]

Need more Zio Ciro videos!

[@yoojeahee]

delivery to US & Canada only ;-( wish to deliver South Korea.

[@CroTube5000]

Did I miss where he shows us what wood he uses/how to put it in?

[@fablan3308]

No artichoke and egg on the second

[@FlickinTheBudgie]

Freaked out seeing oven on that bench setup

[@vitoiacopelli]

Hahahah I know

[@AnthonyTripoli]

That oven was hangin by a hairs width onto that table for dear life.

[@snakeclaw]

You need a smaller table for that oven

[@nakahama]

They changed the design of the oven because the bottom part could not hold temperature. I regret buying their first generation of the oven. I should have bought Ooni.

[@johnnyt5108]

Thanks for your feedback. I am having trouble to decide

[@surrealartisan4625]

Did the grande address that issue ?

[@bexxISM]

Now if you can ONLY have one: Ooni Karu16 or Grande Bartello

[@Cr4z33_YT]

Why the f they don't sell it in Italy too? 😢

[@ibmerlin2]

The cooking time seemed a bit long and it was really heating the inside and under cooking the outside

[@CaptainC0rrupt]

Great video but not very good way to judge since this 90% hydration Vito so normally it would take longer.

[@malikai3k]

Shame it doesn't come with a door option

[@tannenbaumgirl3100]

The cheese barely melted and the bottom side crust almost burnt.

[@samiglasgow9629]

The oven nearly fell off the back and I was so stressed seeing the legs at the front half off the table 😂

[@vitoiacopelli]

Hahaha for real

[@ptrwsk]

What about adding wood... You forget to test this option.... :(

[@kentrujillo8282]

Vito, Vito, Vito, don't call it "no editing" when you are switching cameras, it's no longer "real time", at 11:53 when u take the pizza out, the camera on the left is visible and at 11:54 the camera is gone, the same at 16:37 and 16:38 and it's amazing how you grab the pizza with full hands when it just came out of an oven at 700 degrees. You can handle a dough alright (90 % hydration) but reviewing on oven not so much.

[@stuffthings9618]

Just looking at it I can tell the bottom cooks way too fast.

[@scottspaulding7965]

I have one. Use gas to heat up then turn down and use use wood. Much faster even cook top and bottom.

[@mimmociaccio5470]

Ma dove li metti tutti sti forni??? mandanemi ti do l indirizzo su F/B messanger Ciao Curati.

[@woooow7155]

I m Indian 1:04 pm night

[@woooow7155]

Sorry am 😁🎉

[@chnillapoil0150]

Copy of Ooni sad, but I like your videos, keep up your good work.

[@nomobties]

Yet another unboxing of yet another pizza oven. I mean no disrespect intended but I am tired of it. I refuse to believe maestro Vito has as run out of ideas. I would love to see his approach to Sicilian pizza. How is it different or similar to the way my mother taught me? Mainland Italy has always looked down on Sicily and Sicilians. Maybe that’s the reason. I don’t know. I am not making an accusation. Just speculating.

[@wumba1228]

🙄

[@tobienortje4134]

I currently have the opposite view. i need to buy a better oven if I am gonna get to the Angel Pizza level. each of these little ovens have their problems and I want to get as much info as possible before i get one. Regarding the types of video. Vito does this and needs to be financialy better off to continue the great work. i made a video for my family last week. it took 4 hours to get all the shots and two days to edit and it was a shit video. we are so spoiled with these high quality KZbin videos by all the creators... I do respect your view though, and the channel needs to make sure that these types of videos is well balanced with other more down to the core videos e.g a series about just doing Pan type or Bari type videos etc

[@nomobties]

@@tobienortje4134 I totally understand. I do not begrudge the fact he needs to feed his family and pay his bills. I was venting of course. My concerns were however legit. His attitude on Sicilians were speculative. I made that clear, I think. And I understand his appeal is to the American market. Hence his take on pizzas from Chicago and New York and Detroit. The more likes and subscriptions the better. I get it.

[@vitoiacopelli]

Well my friend I have thousands of ideas This is absolutely not because I don’t have idea it’s a simple Unboxing & review video to help the people understand what oven to buy or simple if someone wants to buy an oven they can go to my channel and find out how it is I don’t believe it’s bad to do this so I will keep them coming because even the companies they upgrade and they deserved to be viewed

[@vitoiacopelli]

@@tobienortje4134 I really appreciate your understanding of my hard work thank you for the following ❤️

[@alanmahler277]

This thing looks strikingly similar to the Ooni code 16. Even the packaging in the box looks exactly the same 😂😂

[@pitotopuk]

Forno DISASTROSO! Pizza bruciata sotto e cruda sopra. Non si alzata neanche con pasta idratata al 90%!!! Comunque tu sei sempre il TOP!

[@vitoiacopelli]

Ti ringrazio Purtroppo era la prima pizza Però un’altra prova gliela rifaccio

[@steez54321]

Ho comprato il Bertello Grande ed è successo la stessa cosa. Brucio tutte le pizze sotto e cruda sopra. Ha un suggerimento per aiutare?

[@mosidosi]

AVAILABLE IN USA ONLY !!! WTF ! 😢😢😢

[@vitoiacopelli]

Not sure about that

[@taineanthony2007]

Without wood …. No good !!!!

[@esakesak3121]

I'm sure it's bad and expensive oven.

[@MrSchribler]

Jamaicano"Italiano accento

[@illparty7819]

I don't call them pizza

[@alexrubio8205]

Ooni koda 16 es infinitamente mejor

[@ek9579]

Stop

[@santvin2694]

Fantastic?🤣🤣🤣 e tutta bruciat

[@BusinessTravelVlogs]

Just stolen design from ooni at least the 16 inch is not 1 to 1 stolen and they brought in own thoughts. The 12inch version is 100% 1 to 1 stolen, I spit on that company

[@steez54321]

Is it really stolen? People have been making ovens since the dawn of time. Are we going to claim Ooni stole the idea of a pizza oven from Italy?

[@wa8320]

WHY U ?

[@Chryzy]

Hi Vito, when do you use olive oil? 🫒 I noticed that in some videos you add olive oil as a liquid to the dough in other videos olive oil is not used. Can you elaborate a little on why, when or when not to use olive oil in the dough?

[@cheeeesto]

Hey Chryzy, He uses olive oil when baking in a home oven, because it helps the dough brown. But in a super hot pizza oven he doesn’t use it because it will burn. So oil for Inside oven, no oil for outside oven.

[@markwalker652]

@@cheeeesto but he just used oil in an outside oven?

[@vitoiacopelli]

i use olive oil when I cook at lower temperature

[@wtfert217]

Siiii Wai Wai Wai MA ce Bella

[@kentrujillo8282]

@vito lacopelli why 90%?