Though I will be really sad to give up my WFO, I think I will appreciate some of the convenience inherent in the 2stone if I choose that as my solution to making Napolitana style pizza, such as the quicker firing times, lack of variables, etc. I spoke with Willard today at 2stone and we discussed how the burner can be moved on the fly with the propane but not with the natural gas model. He said it had to do with the copper piping versus stainless steel piping. I'm kind of a tinkerer, so I'm wondering how much I'll want to move the burner on the fly. Do you consistently move your burner while cooking pizzas to adjust the top heat? Or, have you found the sweet spot and then just left it there? This would be really helpful to know.
Lastly, since I won't be moving until August, I've just started researching gas pizza ovens that can reach Napolitana cooking temps. If you receive any feedback from your friend in the next two months on the performance of his natural gas 2stone pizza oven, I'd really appreciate it if you could post it.