Nick, I firmly believe that you can put every style of pizza in front of 100 people in any cheese and bread eating area of the world, and, as long as it's not the geographic center for a particular style (such as Naples or, say, Detroit), and the NY style is done well, 90 out of 100 people will prefer it. If you're selling it in a pizzeria, 90 out of 100 people will come back. I trust in the fact, and this is true for no other style, that there is an ideal slice of the NY style spectrum that just about everyone will love and that will almost completely negate individual preferences. It's like the beautiful girl who's so pretty, just about everyone thinks she's beautiful. It transcends the kind of pizza they ate as a child, the kind of pizza their mother made (if she made pizza), the pizza they had on the night of their first kiss. No nurture (or very little), just nature.
There's a tendency to come online and see all the different directions people's tastes take and, based upon this, make the assumption that there's a massive variety to people's taste in pizza. There isn't. Enthusiast communities, such as the one you find here, will always gravitate towards the novel, the unique, but John Q. Public, if you put every style in front of him, is most likely going to both grab the NY slice first and prefer it overall.
If you make this pizza, or something close to it, you don't have to appease individual tastes with unnecessary equipment.
Heat IS king, but you only need so much of it. Someone could probably come along and build an oven out of a jet engine that baked pizza in a fraction of a second, but, for someone making Neapolitan, it would be silly, just as a WFO that's made to hit 1000+ degrees is kind of silly for someone making NY/NH. From a heat perspective, you need more than a typical deck oven, but not what a WFO is capable of pumping out. Specialty deck ovens fill this role flawlessly.
I don't know. It's your money and your elbow grease that launches and retrieves the pies/chops the wood and if you want to work with a wood oven, by all means, work with a wood oven. I might look a little askew at it on my way in the door, but if the pizza is sublime, the oven will quickly be a faded memory. If you're using the oven as an attempt to carve out a particular market, though, as a way of reaching a section of the population that responds to flame, then I think it's kind of a pointless endeavor. The oven might bring a few people in the door, but it's the pizza that will keep bringing them back.
And I'm no lover of coal ovens, btw. Wood may be overkill for NY style, but it still has an ambiance, a timelessness, a sexiness. Coal... meh. Coal ovens just feel like a lot of work for an oven that could be easily matched by the right gas or electric model with the correct mods. Historically, I take off my hat and bow in deep reverence. But this is today. Why drive a model T when you've got a '68 Ford Mustang at your disposal?