As I posted earlier, today I baked 2 identical pizzas in 2 different ovens from the same dough as per this formulation http://www.pizzamaking.com/forum/index.php/topic,9615.msg84234.html#msg84234
The dough was cold-fermented in the fridge for 24 hours. They were taken outside to room temperature for 60 minutes. I noticed they didn't rise much and I believe it's due to the fridge being very cold. But I could also be wrong because I'm used to 64% hydration doughs fermented for 24-hours at room temperature. Such doughs rise and bubble real well.
Both ovens, my electric home oven and my brick-lined gas oven were fired and allowed to reach 550 F. I baked both pizzas for 8 minutes. There was one difference that the pizza in the electric oven was moved to the upper wire rack in the last 2 minutes for top bake.
I tested one dough ball by indenting it with my finger. It did not spring back. The dough balls felt a little stiff and I worried they might resist opening but it wasn't the case. The dough opened up to a nice skin that was extremely easy to handle. I think I could have stretched it forever. The skin showed minimal bubbling. As I dress the skin, it did not shrink back at all.
The pizzas tasted exactly the same except that the one baked in the brick-lined oven had a slightly drier and more crisp bottom. A side by side comparison in the below image shows also that the slice (from the brick-lined oven) on the right-hand side had more darker spots.
While the difference between the 2 pizzas wasn't much, I still think the experiment wasn't that reliable. The main reason is the way the pizza was baked in the electric oven by moving it to the upper rack for the last 2 minutes. I suspect that if it was left to bake on the stone for the whole duration, it might have resulted in similar characteristics to the the pizza baked in the brick-lined oven.