I've always made pizza at home, and had been meaning to build a garden pizza oven for years, but while my girls were toddlers my OH wasn't particularly keen. Having priced up the cost of materials for a base and clay oven and come to the conclusion there wasn't much in it, I bought an Ooni Karu back at the beginning of April, and love it. I didn't get the gas attachment, so ordered some hardwood logs online and use those and/or charcoal. More faff than gas once cooking, but the gas adapters were out of stock, and I fancied the ability to play with fire. Like the Roccbox you have to turn the pizza half-way through, but once up to temperature pizzas take 90 seconds to cook. Of course this means a rabbit hole of further nerdery then opens up; 48+-hour cold ferment doughs, discussions of which 00 flours are the best, etc...