It's not a bad oven, but I feel it's under rated to do fresh pies. By the time you get 5-6th pizza the stones inside have cooled down. Then you tend to have a cooked top and undercooked bottom.
I use mine for par baking dough skins. It works well for that, but then again the decks start to lose heat after a half dozen skins. I then make time adjustments.
So if its for the home as a family pizza oven and at a good price. Go for it.
But if it's for production, I would look at the 220v units due to the recovery time is quicker.