This review will through a little shade at the uniformed and seemingly ignorant low-star-raters. Just sayin...First, let's discuss all the negative things about this that are true, but ultimately don't matter because the pizza oven is awesome. Yes, it gets hot. Duh. But isn't that the point? Once heated I was able to maintain a consistent 825 degrees (on a 19k BTU burner) which cooked pizzas in about 2 minutes. Yes, it can do damage. So put it on the middle front burner to avoid issues. See pic attached to this review on how to do this correctly.Do a little research on the best recipes and use the best ingredients. Search "Vito Iacopelli" on Youtube and watch his videos on making Napoli style dough, stretching dough, and assembling for high heat cooking. Use quality 00 flour and make sure you do a long proofing to develop taste and proper gluten texture. The dough version that uses dry yeast on a 6-8 hour rise time seems to work really well for me. He also demonstrates using fresh yeast, and other ways of proofing dough using different techniques, so see which one works best for you.Now to address burning. Don't overload the pizza. Don't get heavy handed turning the pizza. Don't put oil on the crust. Use ample flour to avoid sticking to the oven and pizza peel. Don't be afraid to back the pizza up to the rear of the oven where all the heat is. And for heaven's sake, don't lift the pizza up against the upper wall of the oven. Otherwise, yes it will smoke and yes your fire alarms will go off like crazy. I did this once and learned my lesson when some cheese went rogue and slowly oozed off the side. Emphasis on ONCE. Lesson learned and now all my pizzas come out perfect!Now for those who whine that you have to turn the pizza during cooking. The oven came with a peel of the perfect size and a huge metal spatula for turning. Since you are already committed to making dough from scratch, stretching it out, putting on toppings, and lest we forget all the chewing you will be doing, just how can you complain that you may have to turn the pizza around a few times during cooking? If that poses a problem, do humanity a favor and order delivery. Don't ding the manufacturer with a one star rating for YOUR SHORTCOMINGS.Lastly, clean up is easy. Once the unit is cool, put over a kitchen towel, scrap the burned flour from the oven stone, remove the back plate, and shake out the black residue. A quick wipe of the outside with a dishcloth and you're done!The only negative thing I can say is that the thermometer on top of the unit is next to useless. I recommend you buy a quality, high heat (up to 1100 degrees F or more) infrared thermometer for best control of heat. I can promise you that at 825 degrees, the needle on the top unit is pegged way past the third "icon." If you plan on also using this to roast veggies or bake other items at less than solar flare heat levels, a hand held thermometer will do the trick and allow you to dial in the temp with finesse.Summary. If you have read the manufacturers recommendations on stove type and how to operate this device, you will be happy. You need a good stove with as close to 20k BTUs as possible. You need a powerful vent hood if you want to keep your house from heating up. (Remember... fire = HOT for those one-star raters who can't understand that you cook with heat.). With quality dough and some fresh ingredients you will have Neapolitan-style pizza as good as those from Naples. And, make it a family event. My kids and extended family had a blast making and watching the pizzas cook in what seemed like miraculous time, and the flavors were awesome. Pictures show a plain pepperoni pizza, and another with mozzarella, fresh sheep's milk feta, langoustine lobster warmed in butter, grated pecorino and parmesan cheeses, yellow tomatoes, fresh peppers, and a mushroom pesto base prepared on a Miele dual fuel 36'' 6-burner range with the pizza oven positioned on the front, center burner. Have fun experimenting!