We bought an Ooni Karu 12 last Christmas as I wanted some of that great pizza I had during my 2 years of military service in Italy many years ago.
As others have said there is a learning curve and we are still learning. I use wood and lump charcoal heat source and have figured out the fire\heat side of things. My wife is the dough\pizza maker and she still can't get the Neapolitan style in her head, she wants to load the pizzas down, American style, no matter how much I tell her you can't do that. Our biggest challenge has been getting the pizza off of the peel into the oven. When you load them down they stick to the peel. We actually just fired the oven up yesterday with the wife trying new ideas on getting the pizza off the peel which was mostly a failure.
So experience after a year is mixed but we have only probably cooked with it 8-10 times and still need more experience....but I do love that taste when we get it right. I burn wood in the house so have plenty of access\experience\tools needed for wood, city folks would probably have to find a wood source. Getting oven out, setting up, starting the fire and getting oven to temp is probably a 30 minute experience. A lot of the dough recipes need to be made a day ahead of time. A low chest level spot for the oven is much nicer for tending fire and you need a high ceiling if you want to be under roof. I am glad I did not go for the bigger oven, 12" is plenty big and the bigger pizza I think would be much harder to make and cook.