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
The missus wanted pizza oven, I thought about making one but have too much on and I doubted it would get much use, so bought an Ooni Fyra as it was 250 quid and runs on the same pellets as my smoker.
We have had it for about 3 to 4 weeks and used it 3 times so far, I'm getting the hang of keeping the temp around 450c.
I'm quite fine with the wife and kids being in the kitchen making bases and toppings while I'm outside drinking a pint while feeding it pellets, a few moments of piece and quiet
A friend has one and ignored the instructions to only use hardwood pellets, he went cheap and uses cat litter, presumably unused He's had no issues reaching 450c+ and says the pizzas taste superb.