Totally subscribe to all of the caveats above. We built//installed an Italian pizza oven in the country. Lots of free fuel. Retired, supposedly lots of time. I wanted it also for cooking large hunks of meat and baked stuffs. It works a charm...but requires someone at attendance at all time. You don't leave a fire burning at these temps. It takes almost an hour to bring it up to temp. Great if you are feeding a small crowd, but from my end, shaping and topping pizza for a crowd is a LOT of work. Letting guests create their own is often a disaster as they overload and wind up with calzone. For wildfire reasons, we don't use in on hot summer days, and manning it in the rain is equally impractical. We've had it for around 16 years. Husband says we've now got the cost per pizza down to under $100, plus ingredients, maybe. I often make pizza on the floor of my kitchen oven since no one at the end of the day has much stomach for several hours attention to the pizza oven.
Had the Ooni been available at the time we built, I'd have gone for it in a heartbeat.
Our pizza oven is charming, for sure. But it gets little use.
Husband, oven chef, adds you need at least 3 feet internal area to cook two pizzas at a time.
