I Have an Ooni Karu, which you can fire on charcoal or wood, I also have the gas burner too for doing a lot.
Its awesome, and proper homemade dough with Italian pizza base flour is just superb.
You soon learn to chuck more hardwood on between pizzas to keep it hot, and mine gets up to an easy 450-500 degree C stone temp, which gives 60-90 second Pizzas
Oh and Njuda is the magic ingredient, just awesome stuff (Spreadable, hot, salami/chorizo type sausage)
Couldnt wait. Pizza peel is “ok” but wouldnt be any good for a proper wood fired oven. Its convinced me to shell out for one though. Used the top oven which has top and bottom static elements and it’ll go up to 280 degrees. Sourdough taste and texture wise is a success but going to try using it as a flavouring and add some fast acting yeast to the mix for more bubbles next time . The pizza stones do the trick though if left to heat soak up to temperature . Happy days