Looks interesting.
But I’ve had my heart set on an Italian pizza oven ;) my mom is from Italy and I’ve been able to almost replicate Italian pizzas - except for the charred bottom of the dough. I have to have wood for that. Plus, in planning for economic collapse, wood works for us since we are surrounded by the Cherokee National Forest.
On this model, forno bravo gives a 20 min heat time. I wanted a bigger one, because I want to bake bread in it as well, but they can get pretty huge. and expensive.
You don’t have to have wood for proper bottom char, you need temperature. 650-700F on the bottom stone, as measured by an IR gun thermometer, is what I shoot for.
But I get the prepper aspects of a wood oven, for sure.