@Randy, it is wood-fired, but it is "indirect," ie: the fire is below the stone, not on it. Also, as you can see, it is a barrel oven, not a dome, what you don't see is that it has a fan inside that creates the slightest bit of air movement, which I think is an attempt at mimicking the natural convection that happens in a dome-shaped oven with the fire to one side. We just got the fan to work (its an italian oven that required 220v for the fan, so we had to get a new power supply), and I think the fan is partly responsible for the better results
that I got recently. The other reason was the quality of the dough.
@vitus, the brand is Di Fiore. Their web-site is www.difiore-forni.it
, but it is all in italian, so you may have some trouble navigating. You can also go directly to the oven I have
Let me know if you need any more details.
p.s.: That is focaccia in the oven.