Having same thoughts.
But thinking it’s maybe just a more shiny thing rather than a better thing.
XL 16" Lopwellian master oven would be sensational.
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If only someone could prep one , the spin would be a southern soul classic pizza move
Free Lopwell raffle entry to those that try
Have you not met Stu, Lopwells answer to Brooklyn, Naples and Rome?
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Fosbury by way of Lopwell flop
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The wallpaper asks how did that get here
Here comes Japanman
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Much better tonight, maintained pretty much 375 degrees so a lot quicker and even cook. Dough a tad bit to thick for my taste but perfect for the Wife and baby!
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Lopwell afternoon technician nomination nation
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I bought a gas attachment for my Ooni, oh my fucking god, why have I been pissing around with lumps of wood for so long…
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Authenticity ? 
Small ovens and wood is a waste of time (special pellets are better, but lumps of wood… hmmm).
Messy and slow.
Plus it’s about intense heat, and the flavour you get from wood is negligible if you flash a pizza for a minutes cook.
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That’s in the ingredients and the time and temperature.
Wood is the least important thing in any of that.
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What Steve said.
At the recent Lopwell, we had two small Oonis running side-by-side. One wood pellet, the other gas.
The pizzas from the pellet burner were better. Mostly because the gas oven was running too hot - most of the pizzas came out burnt.
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