Excellent quality of materials and support. The stone arrived broken, I immediately contacted Uuni's service center (not the store where I bought it) and within 10 days they had sent me a new one.
It can work with wood and charcoal; from my own attempts I believe wood is better as it heats up more easily.
It easily reaches 430 degrees Celsius (the temperature needed for Neapolitan pizza) in about 30-40 minutes.
When lighting it, be careful that the back of the oven where the fuel goes faces the direction the wind is coming from for better combustion.
Don’t worry too much about cleaning the stone after baking pizza, just turn the stone upside down for each subsequent batch. The high temperatures of the oven (~450C) will burn off any remaining residue.
While baking, keep the oven door closed as it loses a lot of heat; the pizza will bake but it will take longer to return to the ideal temperature for the next one.
Before each batch, make sure the temperature is correct; it needs about 5 minutes of preheating after each pizza is baked.
You will definitely need a digital laser thermometer as the precise temperature for baking pizza is essential.
A pizza peel is also necessary. I got this one https://www.skroutz.gr/s/38479476/Hendi-Ftyari-Pitsas-Alouminiou-31x31cm-30-42246.html.
You can also get a round peel to turn the pizza inside the oven without taking it out and turning it by hand, just make sure it is small (~15 cm diameter) otherwise it will hit the sides of the oven.
If you plan to make more than 1-2 pizzas per baking session, it's worth buying a tray for dough storage. I bought the one below with its lid, it holds about 6 dough balls, 1 for each pizza. It's also good to get a spatula with a handle, think of something like a trowel, it will help a lot to separate the dough balls without ruining them.
https://www.skroutz.gr/s/33702673/Genus-Dei-Telaro-Lekani-Trofimon-40x30x10cm-VAS403010-WH.html
The oven is ideal for baking Neapolitan pizza, a type of pizza that cannot be baked in a home oven because it cannot reach the temperature of ~430 degrees Celsius required for the pizza. If you are buying the oven to bake a classic pizza with classic dough, perhaps the 350+ euros you will invest in this oven is too much.
Below is a recipe for Neapolitan pizza; I got the same result after 3-4 attempts. Also, on this channel you will find all the information for properly baking this type of pizza.
https://www.youtube.com/watch?v=u7Hd6ZzKgBM

Happy baking.

Fantastic for pizza lovers. Very high-quality construction and very easy to use.