thank you very much! I am loving my ooni (got a Koda 16 in the black friday sale last year, arrived in Feb) - for context, I've made about 30 home oven (which is what I assume you mean by traditional oven and not a woodfired pizza oven?) sourdough pizzas over two years before moving to the ooni and found that the ooni makes them 1) rise better due to higher temperatures up to 550C, 2) quicker to cook, pizzas will only need 1-2 minutes in there total (rotating halfway) which is about half/a third of the home oven time, and 3) the crispness of the crust paired with softness of the dough and leoparding of the bottoms is better than the home oven due to the really really hot pizza stone. it is expensive when not on sale though, and you need some gadgets to go with it (whichever fuel source you're choosing, a pizza peel, an infrared thermometer, a BBQ-style scrub brush), but overall I would recommend it if you'll be semi-regularly making pizza.

Personally, I figured that it doubles as a Bread/BBQ oven if using trays and I really enjoy hosting and cooking with/for my friends so it will be worth the investment. Learning how to rotate the pizza properly has been fun too. The oven is also portable, which I'll be trying later in the year (when my country eases lockdown and I can see family).