OK now that I've had a moment to come back down to earth I wanted to mention a couple of differences I noted about the resulting pizzas done in the MBE vs home oven. The MBE has truely taken my pizza baking up a level. That crust last night was excellent and I'm looking forward to many more. I believe the MBE will be my main method of baking from now on unless I run out of propane.
Using the same recipe and dough management technique, the MBE produce a superior crust over MY home oven. I have baked well over 100 pies in the home oven trying every possible setup I could think of. I've tried several 2 stone set ups using different types of stones for the top and bottom, several different stones at varying lengths from the broiler, low heat vs high heat bakes, and slow vs fast bakes. And though I have made some very good pies in the home oven, this one MBE pie was better in several regards.
How was the pizza different or better than my previous pies baked in my home oven?
1) higher crust rise during baking compared to my home oven producing a lighter crumb. I believe this is due to the more uniform and constant heat surround the pie during the bake. This is even more evident during higher temp bakes 700F+. In the home oven, there is a lot of dead space that takes a long time to heat, reheat (from opening the door), and maintain. Temperatures are wildly inconsistent in the home oven.
2) The rim had a crunchiness factor to it that I love and have been unable to reproduce in my home oven at HIGH temps. Watch some of Villa Roma's youtube clips to see a sample of that "crunchiness". Sure I can produce a crunchy rim at an oven temp of 500F BUT I get relatively less spring and a denser and drier crumb. I can increase the hydration ratios but i'm already working with high hydration ratios in the 70's for a NY style pie. Not to mention dried out oily cheese which is not the same as leoparding or spotting on the cheese.
Cooking at 700-800F temps in the home oven (by doing a hack like J. Varasano), you'll get optimal spring in the crust and a more even bake. Without the oven hack, the crust spring is not optimize and the baking is eneven. Without doing an oven hack as Jeff has done and you want to bake at high temps, you have to superheat the stone to 700-900F (pick your temp here). Once I load the pie, the bottom bakes in 90secs- 2min. The crust shows decent spring (not comparable to the MBE), but the bake on top vs bottom of the rim is uneven. With the broiler running while the bottom is baking you run the rist of burning the rim too quickly. With it off, the hot air around the pizza is not consistent or upto temps and the bake is uneven. Once the bottom is done baking, I rim/dome the crust against the broiler to give it some color and characteristic dark spots. This gives it the look but not the same crunchiness compared to the MBE pizza. There is a slight crunchiness when it first gets out of the oven but upon sitting, most of the crusts goes soft. With the MBE, it was not so. If you look at some of my older pies baked in the home oven, the dark color of the rim is there, but it's not baked to the same extent. It's mostly baked on residual oven heat and then broiler at high temps. It gives the appearance of a "crust" but it's not "crusty" if that makes sense. So what's the big deal here? Why am I even spending time talking about this? B/c it makes a BIG difference in the taste and texture of the crust and adds to the overall pizza experience. If you can do a side by side taste test, you can easily pick out the better pie.
3) There is a smokiness to the crust. I'm not sure how I can get a hint of "smokiness" baking with propane especially since I didn't add any smoking woods to the bake, but the MBE pizza tasted more like pies I bake in my Primo Coal Oven. Could it have been the sand in the heat difussing bowl underneath? Dunno...either way, it had a nice slight smoky flavor you get when baking with coal or I would imagine a WFO. It's noticeable different than the flavor of baking in the home oven.
Other differences in the 2 ovens
The MBE is much more efficient in it's energy consumption.
Preheat times in home oven are typically around 45m to 1 hour. It's a good idea to do a preheat b/c it allows the oven time to heat up the floor and walls so that after you open & close the door the temperature can stablize. There is also a lot of dead/empty space in the home oven taking a longer time to heat, reheat, and maintain.
With my Mini BE (not sure about the 18" and 22" models). I baked 2 pies last night. With the burner going at 60-70%? the hearth temps were 520 ish within 10m and 700+ within 20min. That's very impressive to me.
2) Of course with longer preheat times and opening the door to the home oven makes for a hotter kitchen. This is a bonus in the winter time, but not so for summertime.
3) Temperature control: Controlling temps in the MBE is very easy. You can decrease or increase the temperatue almost at will. You can cook at 500-800F and possibly higher at the turn of knob. It is a much more efficient and easier to use oven for baking pizza and produces a better pie compared to the home oven.
Anyways, I don't mean to be long winded as it's more of a habit. I hope this info will be useful to those interested in building an LBE or MBE.