I made the jump not too long ago from an interior Wolf gas range to an exterior wood-burning oven, and can report that the differences are big. However, you will probably be pleased with even your trial pizzas (good idea), because
of those same differences. For me, the most important differences were (without any surprise to anyone I'm sure) bake time and baking techniques, and last, and perhaps the biggest difference and the main reason for building the oven: flavor.
I haven't needed to adjust my recipes at all, except to continue experimenting with hydration levels and toppings, but I would have done that without a wood-burning oven.
The “easiest” difference is flavor, because obviously there is nothing significant to do. “Hardest” is baking techniques. Shooting pizzas in a wood-burning oven is a whole new deal and takes some time to get the hang of things. Not hard, necessarily, just requires some practice. Hopefully you have some resource you could learn from, or maybe you’re already a bit seasoned. Best way to learn, as always, is to make mistakes: to turn the pizza incorrectly, poke a hole in the base and set the toppings smoking inside the oven, ripple the base by sliding it too hard onto the oven deck, burn the pizza, ignite the pizza, etc. I’ve done them all, and had great fun with each SNAFU.
My only concern with a new oven, and to me this is the single most important aspect of a new wood-burning oven, and I’m sure you’ve heard this before: the moisture content of the brick dome and deck. The oven is not cured until the moisture content of the masonry is zero, and that must happen over a “slow” period. All the pleasure of completing such a fantastic tool can turn dark, when the dome cracks (hairline), because not enough time was allowed for the curing and drying. Though hairline cracks aren’t serious and generally do not affect the oven’s performance in any way, they are "spoiling," look bad, could potentially evolve into serious cracks, and they are not uncommon, even when the proper steps are taken to prevent them. High heat and brick and mortar are always vulnerable to hairline cracks and chips. The point is to minimize this.
Small and short paper fires only at first (no cooking), then gradually building the size of the fire. I liked checking the temperatures of the dome, wall and floor of every fire, so I had more control over the cure. I didn’t crank my oven for at least three weeks of gradually increasing fires. I also chose not to cook a pizza until I could get the dome to about 1,000 degrees, and I didn’t want to crank that high until I had built about two fires per day for three weeks. Of course, one could cook a pizza at far lower temperatures, but that was just my personal choice.
One other very interesting observation is that the pre-heat time on my oven went from about 2 hours+ near the beginning of the cure period to about 45 minutes after about two months of full heat operations. I know there has been a lot of debate over pre-heat times in various wood oven designs, but it seems it all has to do with the nature, amount and structure of the insulating materials. Simplistically speaking, too much insulation results in very long –preheats, smaller amounts shorter preheats. And every build is different, so you will find out eventually -- perhaps two-three months -- what your real pre-heat time is. Lots of fun watching the pre-heat times drop as the moisture content in the masonry drops and the oven cures.
Oh, one more difference I just thought of. I had to adjust the thickness of my fresh mozzarella when I moved to the wood oven. I was burning and drying out the cheese layer with the old thickness I used on my gas oven and positively hating the results. Also, use wetter tomato sauce, because those high temperatures steam out the moisture in the sauce rather fast. I went from using a bit of paste with gas to using none with wood.
BTW, current cooking peak temperatures now routinely are:
dome: in excess of 1,100 degrees (my infrared won’t read any higher)
walls and floor 750-950, depending on where it is measured.
My oven is a Fornobravo Artigiano 100 (made in Tuscany) http://www.fornobravo.com/residential_pizza_oven/artigiano_brick_oven.html
Finally, I hope this thread doesn’t decay into why this or that design cannot possibly bake a Neapolitan pie (enough of those on these boards) and just sticks to feedback on your fantastic project, which I have quietly followed and enjoyed from time to time. Congratulations. And very sorry for the long post.