Ooni I am in Lust, Love and everything in between with you!! ;)... What a fantastic investment!!! My son and i had been looking at these for quite a while now and finally decided to purchase one. I didn't want to review too early i knew there was going to be a huge learning curve Lol!! I've done homemade oven pizzas and grilled pizzas (my favorite!) i was grilling pizzas for years before my son Kasey my youngest and Lil tall chef started becoming interested in cooking. He was always amazed how i was able to flop that thin crust on the grill without it falling through! Haha I'm magic dammit! Or did you not know that? Hehe ;) So after months watching youtube videos and looking at my budget and wondering hmmm would this work out if we got one? Is it justifiable? Will we use the damn thing? Well yes yes and yes!! Oh and lemme tell you yes it's expensive as we got the Karu 16 multi fuel. $799 I wasn't playin! It uses wood, charcoal and can use propane with an attachment. Over time though what it gives in enjoyment and delicious pizza and many other things you can shove in there and in the sheer Bliss of making your own wood fired cheesy Gasm worthy pizzas not to mention the money it saves over the long run on basic bitch take out pizza It's worth it!! if you take the time to get to know it properly, practice and be ready for failures it will happen this is a new experience it's ok to fuk up Lol!! But what follows is some of the best pizza you'll ever have! Make your own sauce please!! Use whole milk high quality cheeses cut don't shred. Good olive oils too! Also less is more don't over load your pizzas. Find the crust type you love by experimenting it's fun!! Also brush all that flour off and use a little bit of cornmeal or semolina on your peel or as we do dip the bottom of your dough ball in it prior to flattening with your fingers or rolling pin. The latter will give a thinner crispy crust while flattening and stretching will give a chewy crisp crust. I have to say hahaha i laugh as i think about this because my son is not one to like laborious activity! Anyway get ready to chop wood and learn to love it! My son said "Momma i could be a lumber jack that's a workout! I'm sweating my ass off!" He comes in the house drenched in sweat with a pile of wood and a big ass ax saying ok pizza time!! LOL!! It's a site to see lemme tell you! Watch your temps it's all about the temp of that pizza stone and the ambient temp!! Get an infrared thermometer! If your stone is too hot the pizza will scorch and burn before the top will get cooked! The back of your stone will be hotter and front cooler you will need to move it around depending on how it's cooking it's fast!! 60-90 seconds so have no distractions. We keep the stone 800-820 and ambient around 750 for med thick crusts. Lower for very thin crusts. You will need to manage this with adding more wood as necessary. My son uses a bit of lump wood charcoal and wood at the beginning then only wood as we go along mostly oak and post oak for now. We have almond wood locally so he wants to try that soon. I'm interested in getting the propane attachment for days when he doesn't want to chop wood and see how that differs in taste. Also take time before each pizza to let it come to temp don't do one after the other. All in all i am very happy with my purchase as is my son and my other pizza loving son! I look forward to my Champagne, cocktail and Ooni pizza nights so much you don't even know Lol!!! read more