The Great Pizza Oven Debate: Wood, Gas, or Electric?

Hey everyone — I am seriously considering investing in a pizza oven for backyard use this summer and can't decide which fuel source is worth it. The wood-fired purists always win the flavor argument with that smoky char, but honestly, my patience level on a Tuesday night isn't exactly 'start a fire from scratch.' Electric countertop ovens like Ooni or Breville are convenient but I worry about getting authentic texture and that crust blister. Gas gives you heat consistency plus some flame flavor but feels like cheating to the hardcore group. Has anyone here tested all three? What was your honest experience with workflow vs quality after about 50 pies?