I too have a large mass to heat up. There are times after a long disuse of the oven it takes an overly long time to get the hearth floor to keep its heat. I have read about an old US Army field guide for cooks mentioning using "oven pine" to quickly raise the temperature. I use oak and maple but find pine and fir cutoffs to flame up quickly and burn hot and faster than oak. I also use what the boy scouts call squaw wood. Twigs and branches that fall from the trees along with smaller pine strips to generate lots of heat fast. The oak burns hot and slow. It seems good to maintain the heat once things get to where I want it. That seems to be my observation after 3 years of running my oven.
We usually only fire up for large parties of 20 or more Pizza. That uses at least one to two wheel barrow's of wood. I start the fire in the morning and start cooking after 4 PM in the winter, a little less in the summer. So that you don't think we are wasting all that heat. We also make other baked goods, Calzones, Stromboli, etc.