It's the real deal, and anything that is the real deal always has the potential of producing results of the highest quality.
I don't have any experience with wood burning ovens. The one thing that would be the real consideration for me, is the time it takes to get the oven up to speed. And the cost of the wood. The convenience of gas is fantastic, and the speed of the oven warm up is only 25-30 minutes for me. It seems that
a wood burning oven would be much longer. That being said, having the situation that a wood burning oven would work as an additional option would be pure luxury and tuns of fun.
You can't go wrong with the Philly Cheese Steak Pizza. The thing that adds to the fun with the PCS Pizza is the options with the cheese and steak (beef), endless possibilities.
You got the bake down. I'll bet its the quality of the flour that will be your biggest contributor.
I'm experimenting with dough dressings. A great area of distinction.