I use my Wood Stone over 2-3 times a week, cooking salmon and chicken so much more than pizza. Bacon comes out the best, but means I need to need get up early to heat up the oven before I cook. I have cooked many meals for my friends and family.
To give an idea of the oven check out this video.
Perhaps you have heard our story...... In 1989, challenged with the task of finding a wood-fired stone hearth oven or "brick oven" that could withstand the intense rigors of the restaurant world, Keith Carpenter set out for perfection. Inspired to create a better wood-fired oven, Carpenter pitched some ideas to Harry Hegarty, an experienced builder of large-scale, high-temperature ceramic incinerators.