First pizza in the oven tonight. The yeast had been dormant since end of November, it smells ok, but didnt activate. Ended up using store bought dough, which isn't nearly hydrated enough. So not the best test of the oven. Initial thoughts are good. Up to temp in 30 minutes, floor was around 800 and dome 1000. Used 1/3 the wood compared to the all brick oven. Had to keep the fire roaring, no mass to maintain oven temps. Overall better, but experience not as authentic.