What's the difference between the Ovana and a larger-styled wood-fired oven? 

The Ovana is a compact unit that runs very efficiently on LPG. It has a flame running down the left-hand side of the unit, which I think is a great idea because it allows you to see what is happening. In our experience, heating up takes 20 to 30 minutes, and we have the door in place to do this. 

If it's particularly windy or cold where you are, it may take a little longer. Pizza ovens don't like the wind.

The large wood-fired oven.
Although I've never owned one at home, I've got lots of friends who have. The most significant issues they discuss are achieving the correct heat and staying in control. You can undoubtedly raise the ambient temperature by adding more fuel, but the heat in the stone base is difficult to regulate. 

I suggest you don't even start making your pizzas until your oven stone is blistering hot.   

1. If you own an infrared thermometer, you want it to read 380 - 400°C on the stone or do what your pizza oven manufacturer recommends. For the Ovana oven, the dial is around 420°C when our stone is around that temp.

2. Although not recommended, chefs have been known to toss a handful of flour on the oven floor. If it browns in 10 seconds, it's good to go.

In my experience, the heat reduces over time, and the only way to bring a wood-fired oven back up to temperature is to drag the fire back to the centre and restoke. In the case of a gas-fired oven like the Ovana, just replace the door while you're topping the next pizza. This will give it plenty of time to reheat and be ready to go again.  

Decide you need an Ovana in your life. Here's a link, but don't forget to tell them who sent you. 😊