I have cooked thousands of pizzas in woodfired ovens. 3 years ago I sold my big oven (8 10 inch pizzas at a time) And now have the solostove Pi. Here is what I have learned over the years.

With the small ovens gas is better than wood. Just less time worrying about feeding wood in it.

Dough, simple is best. You can get the dough from Trader Joes and it's ok but making your own dough is the way to go. Look up any good Neapolitan dough recipe. One thing that makes a huge difference though is to use 00 flour.

Sauce is the same. Easy to make your own good sauce.

Cheese.. A good Mozzarella. I prefer to buy it in blocks and shred it. This way you do not have all the coating agents. It will cook up better and taste better

When topping the pizza, and I can't stress this enough LESS IS MORE. Do not overload the pizza with sauce cheese and toppings. It will not cook. The dough won't cook. The cheese won't melt, It won't taste good.

As was mentioned you want 3 off the bamboo wood peels. Use these to make the pizza on and load them into the oven. And then a turning peel To turn and rotate the pizza while it is cooking so one edge does not burn.

When the pizza is just about done lift it up on the turning peel to the top of the oven to give it a good quick high heat. This will help brown the crust and the cheese.

When you pull it from the oven put it on a wire rack for just a minute before slicing it. This will help the crust stay crispy vs just putting it on a cutting board and slicing it.

It is not an exact science and what works for one person may not work for another. Some of you have had my pizza and can vouch that I know what I am doing.

A couple of hints on toppings. Sausage, use a Hot Italian Sausage. For some reason when you cook it a lot of the spice will be cooked out and it gives it a really good flavor. A good bbq sauce with Chicken and Red Onions makes an amazing pizza. And at no time does pineapple belong on your pizza.