I've had pizza from wood-fired ovens, but none of the places I've gone to did a very good job with it. Mozza was unbelievably bad.
I just checked. The nearest gourmet place, Pizza Blu, has a brick oven. Can I assume that means it's wood-fired? This place is borderline okay, but when I have lunch in that part of town, I don't even consider going there. And as I recall, the crust is not noticeably different from a deck-oven crust. Then there's Archie's. I ate there the other day. The pizza margherita was like a giant cracker with very ordinary sauce and tasteless cheese.
"Miami's Best Pizza" has a brick oven. They tend to burn the pies, and the crust is insubstantial and crackery. It's okay for what it is, but not a thrill. They use muenster cheese, which is a big disappointment. This place is like Denny's. I go there when I'm too tired to go anywhere else, and I don't want to mess up my kitchen.
Some people here like Anthony's Coal-Fired Pizza, which was started by a local guy, but my friends tell me it's not that great. They say my pizza is a lot better.
When I lived in Austin, somebody had a highly touted wood-fired place. I went there once and could not figure out what the fuss was all about.
The two Miami places that made the list are so far away, there is no way I'm going to get in the truck just to see what I'm missing. It would have to be better than crack.
I love a good street pizza made with American mozzarella and Stanislaus sauce. I'll walk the plank if necessary, but I can't deny the truth.