As a fellow newcomer I would recommend HIGHLY that you find a nice place to keep all of your wood completely DRY and OFF THE GROUND.
I thought for a long time that the quality/type of wood being used was a variable that "didn't matter too much", because all of the wood that had been delivered to me previously (3 cords) seemed to be about the same in terms of BTU's --- allowing me to get the fire going and up to 900 degrees at will. And it came from three different suppliers.
Then I got my latest 1/2 cord. Thought I was being "smart" by getting it from the same guy who supplies our local Carraba's. Wood was beautiful and had a great smell to it (Red Oak). Seemed dry enough until I split it for kindling and found the interior to be not damp, but WET!!!! Ugh....
The stuff will burn, but there is a 200+ degree deficit in terms of how hot it will get and this cannot be overcome by firing time (6+ hours still unable to raise temp above 650). How do I know its the wood? Cuz I go out and get a packet of firewood at the local Harris Teeter ($5.99/bundle that lasts 1 hour) and its back up to 900+ degrees withing 30 minutes.
So.... as you are pondering all of the OTHER variables in your quest for great pizza, DON'T FORGET THE WOOD VARIABLE!!!!
Best of luck and congrats. My WFO has changed my wife! Errr, sorry, my life!