Is gas or wood-fired better for a home pizza oven?

Specialist-community consensus is that gas is far easier to live with: you turn it on, set the temperature, and get consistent results, while wood and charcoal add flame-management work and only subtle flavor. Multiple r/ooni threads note that pizzas cook so fast they absorb little smoke flavor, so many owners who buy multi-fuel ovens end up using gas most of the time.