Nick, just to be clear, I previously posted that being unique is important, at this present time, for notoriety and that the press most likely isn't going to recognize a phenomenal NY style slice, regardless of how fantastic that slice may be. But that's for notoriety, and, to be honest, I'm not advocating notoriety, I'm advocating great pizza. If your passion is NY/NH, then you should stick to NY/NH, regardless of the lack of attention the press is going to give you. Like I said before, if you make a phenomenal slice, you'll be rolling in money. This means sticking to a NY/NH recipe AND NY/NH equipment.
I'm not necessarily saying that great NY style pizza can't be made in a wood fired oven, but it's not, imo, the best tool for the task, and feels more like a marketing gimmick than a tool for making better pizza. Heat is heat. A hearth pre-heated to x temp with x thermal mass and x conductivity will brown the bottom of a pizza in exactly the same manner as another hearth with a similar thermodynamic payload. A WFO does expose the crust to a slight amount of smokiness, a trait that's inherent to Neapolitan pizza, but, imo, isn't all that desirable in NY.
Some may ooh and aah when they see a WFO, but when I walk into a pizzeria and see NY pies being made in a wood fired oven, it's basically telling me that if these guys aren't smart enough to buy the right tool for the job, maybe they're dropping the ball in the dough department as well.
Screw the media and their fickle curiosity. Get the hottest gas oven you can find, mod the thermostat, make the best pizza you can possibly make, and in 10 years, when people start getting sick of Neapolitan and remember what they loved about NY, then you'll get your awards.