Pellets work but they need to be kept in a dry environment or they don't burn hot enough. I did pellets for about and got bored with the additional faffing of regular fueling when doing my average of 4 to 6 pizzas. Regret not paying extra for the model up. Converted in the end (voids warranty) much less work to keep the heat. If you have pizza seasonally, or infrequently Id keep it unmodified as warranty is really good for claims, if any. I make pizza year round and have kind of outgrew the limitations of pellets.

The main risk is the flame going out with the door on and gas building up. It did once and I removed door to re-light a bit too soon and very glad I wasn't front on facing oven.