I've also had my Uuni for about 8 months and with about 100 pizzas through it, so I thought that I could add a few things.
1) The original Uuni definitely needs a baking steel. It allows it to properly crisp up the bottom of the pizza and also maintains the temperature between pizzas or when opening the door, adjusting the flame, etc. I have two 14"x14" 1/4" thick sheets of mild steel plate in mine. I've used it with both one and two plates in it and it works pretty well with either, but I prefer the extra thermal mass from the second plate. Others might prefer just a single 1/4" plate or a 3/8" plate to reduce the weight, but anything in the 1/4"-1/2" range should work well. Just go to a welding shop and ask them to cut a sheet of steel plate to the right size, it should cost about $20. Finally, the edge at the back of the steel helps to hold any ash buildup in the back of the oven and off of the baking surface and pizza.
2) Get a 12V wall adapter for the fan. The 8 AA battery pack provides 9V when the batteries are new but tends to drop off as the batteries deplete. You get higher, more consistent airflow out of a 12V supply and you don't ever need to change batteries. Airflow can still be adjusted down as low as you need with the baffle.
3) Leave the lid off while cooking and rotate the pizza 2-3 times to get an even cook on the crust. If you have the airflow at least 2/3 open and are using a 12V adapter, then you don't really even need to put the lid on the front, as the higher heat output combined with the thermal mass from the steel keeps temperatures hot enough. This makes it easier to monitor the cooking process and rotate the pizza as needed.
4) Use a high-hydration dough and tipo 00 flour. At the temperatures in the Uuni (and other wood-fired ovens) I get much better results with 00 than with my old standby KABF.
5) Get a 5 gallon bucket with a lid and a scoop for the pellets. Lowes, Home Depot and other hardware stores have buckets for a few dollars and you can order the scoop here: http://www.webstaurantstore.com/6-oz-stainless-steel-scoop/92246790.html
That scoop is the perfect size for the pellet hopper and it's much more convenient to scoop out of a bucket than a bag of pellets. Plus, the lid keeps the pellets dry if it should start raining while you're cooking.
6) Use a metal rod to reach into the oven and tap the burn grate. This will help the pellets to feed down to the bottom so that more can be burned, which increases the heat output.
Using the Uuni definitely involves a bit of a learning curve - no one is making perfect pizzas the first time that they fire it up. If you follow the tips that I have listed above, you should get there a bit sooner, although you'll still have to get the hang of the air regulator/baffle and loading the pellets.
This is my first wood fired oven and I've definitely made some of the best pizzas of my life in it. The higher heat allows you to make crispy, light pizzas that I haven't been able to do in my home oven (in the many hundreds of pizzas I've cooked there). My biggest complaint and the one thing that I haven't been able to fix is the soot buildup inside the oven. It's always a bit of a mess when I have to move it around, although that didn't stop me taking it on my last camping trip. For me at least, it's worth dealing with the soot for the quality of pizzas that this turns out. I may purchase an Uuni 2 at some point however, just to see what the updated version can do.