Not far away at all. Found it online and wasn't expecting it to be attached to a hotel but it's nice.
Learning more and more the more I use this thing. Learned tonight that a bigger pizza works better in this oven, actually. We still use a small pizza dough but made them bigger so they are thinner. Before we were doing like 12", the middle was thin but the crust would puff up a lot. The issue with that is the crust puffing up fucks up the airflow. My wife messed up stretching one tonight and it was about 14", hanging off the peel. Barely fit in the oven but works great bc the crust didn't puff up and allowed even air flow. By stretching it, there wasn't a ton of air at the edge to make it puff. The crust didnt burn like it has in the past. Got a good char on the cheese/topping and the pizza was able to cook longer without burning so the crust got crispy.
Got a few too many mimosas at brunch and started making pizza in the afternoon for another couple friend of ours. Realized I only had enough sauce and cheese for one so decided on a taco salad inspired pizza. Black bean and olive oil base, cheddar and pepper jack cheese, sour cream, corn, and peppers with some tortilla strips and pico de gallo (not pictured). Came out delicious