Just the opposite - I love it for mid-week whether pizza or the wok - granted I always use gas because it's so easy and works so well. For pizza, the heat up with gas is ~10 minutes. Wood is just as easy however as you stick the gas burner under the wood basket and when the wood is lit, you pull the gas burner out. You can use it with charcoal too in the same way.
Well that sounds ridiculously easy...
Did the first run last night on the Baking Steel. My oven rack supported it no problem, thankfully - very sturdy! It was heavy carrying in from the front door, more due to the sort of unwieldy size (long but thin), but it's not too bad once you get it unpacked. I let it preheat for 45 minutes at 550F, then turned on the broiler to high...highest recorded temp on the steel (assuming shooting a temp gun on reflective metal is anywhere near accurate) was 711.8F:http://i.imgur.com/DhT1q6M.jpg
My Super Peel was set to arrive last night but didn't, so I ended up using the wooden peel instead. First pie came out good, but the second one I totally screwed up...managed to tap it just enough during rotation to send it straight down that 1" gap behind the rack, where it then flipped over & dumped the (extra) cheese all over the bottom of the oven. D'OH! And of course, I didn't opt for the extra $150 to get the self-cleaning oven, so that was a fun mess to clean up haha. It was a beautiful pie too...I did a stuffed-crust pepperoni with five cheeses on top. RIP buddy. Guess you gotta have a sacrificial lamb when you start out! I'm not sure if I should add a little metal catch-plate to the back of the steel (like a raised lip), or maybe push the steel all the way against the rear of the oven wall to prevent accidents like that from happening in the future. Or just improve my technique! But I would like some kind of dummy-proof system in place to prevent silly accidents like that from happening...has anyone come up with something like that for the Baking Steel?
I then turned it down to 325F & cooked up a couple desserts. I had some kind of chocolate croissants in the refrigerated pop can (Pepperidge Farms, I think), so I tried those out, and used the small amount of leftover pizza dough to make a Macaroni Grill-style dessert ravioli stuffed with European butter & milk chocolate chips. The croissants puffed out beautifully, although the bottoms were super burnt (it called for 350F, but I did lower figuring the heat from the steel would add some extra temp), so next time I'll have to check the temps on the steel first to make sure they've gone down enough to bake on. Will be trying some chocolate-chip cookies out as well this week.
The biggest complaint of the night I got was the heat. Again, tiny kitchen + 550F oven = heatwave. It will be a nice option in the winter, but I definitely need to get an outdoor pizza oven if I'm going to continue my adventures in pizzaland, otherwise my family is going to kick me out! I also tried out the 4" nylon pizza roller, hated it...blade was way too wobbly. My rocker knife hasn't shown up yet either, so hopefully that comes in today along with the Super Peel & I can get started on round 2!