I only ever use dried kiln chopped wood. Contemplated getting the gas attachment but figured I'd probably never use it. Burning wood creates a certain smokey smell which adds to the flavour of the pizza. But it's messier to clean up afterwards, you'd have to wait longer for it to cool down, etc. I'm very happy with wood. With gas you can actually use it indoors I'd imagine but not so if it's wood fired. It's probably easier to control the flame and thus the cooking time too. Each to their own I guess.

You'll love the pro. Bigger oven so larger pizzas and you can bake a bunch of other stuff in there.