The Outdoor Artisan Pizza Oven by Kalamazoo Outdoor Gourmet
Here's an interesting concept... a $4,000 tabletop gas-powered outdoor pizza oven. It has a stone floor and the maker claims it heats up quickly. My wood-burning oven takes about 2 hours to get to a full 800-900F. But still, pizza is hardly a "spontaneous" event if you're making your own dough, like I do (something I have to do the day before).
The webpage talks about a wood tray that somehow imparts more "wood flavor" than a wood-burning oven. I don't know if "flavor" comes from my wood burning oven. At pizza-making temperatures, there's no smoke -- just flame and heat. It's smoke that would impart flavor, right? Isn't that why you add smoking wood chips to a barbeque?
Has anyone seen one of these in action?
I still like the romance of my wood burning flame... my oven was more expensive than this, but I don't regret the purchase for a minute.