Matt, I think you are going to love it. I have a similar oven, and while it cant quite do super fast neapolitan pizzas, it is amazing at everything else. One thing I would caution about is that there is a small learning curve with these caused by the fact that the baking space is quite small compared to normal pizza ovens. What ends up happening is that any pizzas above about 600 degrees you need a much higher top temp than you do a bottom temp to keep the pies cooking evenly. This type of oven requires some games to get the top heat to stay higher than the bottom, something that happens naturally with a good coal or wood burning oven design. You would think that this would be taken care of by the independent controls, but the problem is that if you set the top for say 750, and the bottom for 650 the stone is going to go up to 700 during the preheat because of the ambient heat provided by the top element. The way around this is to let the oven preheat to 625 on both dials, and when its really well warmed up you put the pizza in and turn the top control to 700 immediately. You will have to wait a little while after pulling the pizza out for the whole oven to get back up to temp, so make sure to turn the top dial back down to 625 after the pizza is pulled out. Hopefully I just saved you a burned bottom or two.
Also, I am interested to hear what your top temperature really is. My oven literature says that 400c (about 750f) is max, but in reality it goes up to 485c (about 900f), so my max bake is with about 800 on the bottom. Im not sure if this is typical of all of these imported ovens, or if I just got lucky. Good luck, and report back!