Excellent quality of materials and support. The stone arrived broken, I immediately contacted the Uuni service center (not the store where I bought it) and within 10 days they sent me a new one.
It can work with wood and charcoal; from my attempts, I believe wood is better as it raises the temperature more easily.
It reaches 430 degrees Celsius (the temperature needed for Neapolitan pizza) in about 30-40 minutes.
When you light it, make sure the back of the oven where the fuel goes is "facing" the direction from which the air comes so that better combustion occurs.
Don't worry too much about cleaning the stone after baking the pizza; just turn the stone upside down for each subsequent batch. The high temperatures of the oven (~450C) will burn off any remaining residues.
During baking, keep the oven door closed as it loses a lot of heat; the pizza will bake, but it will take longer to return to the ideal temperature for the next one.
Before each batch, make sure the temperature is correct; it needs about 5 minutes of preheating after each pizza is baked.
You will definitely need a digital laser thermometer as the exact temperature for baking pizza is essential.
A pizza peel is also necessary. I got this one https://www.skroutz.gr/s/38479476/Hendi-Ftyari-Pitsas-Alouminiou-31x31cm-30-42246.html.
You can also get a round peel to turn the pizza inside the oven without taking it out and turning it by hand; just make sure it is small (~15 cm diameter), otherwise, it will hit the edges of the oven.
If you plan to make more than 1-2 pizzas in each bake, it's worth buying a container for storing the dough. I bought the one below along with its lid; it holds about 5 balls of dough, 1 for each pizza.
https://www.skroutz.gr/s/33702673/Genus-Dei-Telaro-Lekani-Trofimon-40x30x10cm-VAS403010-WH.html
The oven is ideal for baking Neapolitan pizza, a type of pizza that cannot be baked in a home oven because it cannot reach the temperature of ~430 degrees Celsius that the pizza needs. If you are buying the oven to bake a classic pizza with classic dough, the 350+ euros you will invest in this oven may be too much.
Below is a recipe for Neapolitan pizza; I achieved the same result after 3-4 attempts. You will also find all the information for properly baking this type of pizza on this channel.
https://www.youtube.com/watch?v=u7Hd6ZzKgBM

Happy baking!