I can judge a pizza cooked by a fellow pizzaiolo to see if the "not looking good pizza" is due to him or to the oven. So to answer your question I have never cooked a pizza in a woodstone, but I have seen several pizza coming out of it with some expert pizzaioli behind the peels (including STrada in UK). That oven cannot produce a Neapolitan pizza and that is what make me an expert.
Now looks at the pizza baked in Naples or mine baked in London and compare them to any pre-fab or coal oven... no context.
More head space is a fault in neapolitan pizza production...
The ovens in Naples work from 10.00 am to midnight at full regime and never loose temperature. between 1200 and 1500 hours and 1900 and 2300 these ovens work at a regime of 200 plus pizza an hour, and you tell me they do not hold up the temperature?
Finally, Caputo could not bring an oven inside the Show, because the fire wood was not allowed as it was a close space, and they did not have a flue system.
Just to clarify my poiunt to you, as probably you may get me wrong:
I am talking about authentic Pizza Napoletana production at all the time of my comment on the ovens. If any on this forum needs a different oven to produce any other form of pizza/focaccia, then they can consider all other option.