Hey, in quick response, I still use mine all the time and like it very much. I also have a true wood-fired oven, which is great when having company and need to cook two pies at a time, but my 2Stone is so much easier to work with. It makes a terrific Neapolitan pie, and my results are actually a little more consistent with the 2Stone b/c the temperature is easier to regulate (at least for me, as I tend to lose a lot of heat in the cooking floor of my wood oven). One downside that I have found is that it takes some time to get a feel for finding the "sweet spot" of top vs. bottom heat in the 2Stone, but with practice, I am now more consistent. The other downside is that, often, around the rim (as it transitions to the part of the pie with the toppings), it can be very difficult to get coloration in that part of the crust, which must have something to do with the way the airflow moves over the pie or the limitation on the radiant heat from above (someone else could better articulate this I am sure).
I would buy one again, and think that you would enjoy it and have fun with it.