Fantastic. We were using oak pellets, and once that thing got up to temp . . . . we went into production. Pizza would cook in about 2 minutes. Less than that if don't care for a little burnt, but the crust was as good as any napolitano style pizza I've had in any restaurant. Made dough in advance at home with bread machine and stored in our coolers. Warmed it ever so slightly using dutch ovens. Fresh Belgiosio mozzarella, fresh basil, jalapeños, oregano, mushrooms, and red onion from a friends garden, Volpi pepperoni . . . . . . it was delicious. Only thing we wished was some italian sausage.