The ovens that I did measure in the 825 range were not nearly as packed with flames and coals. Just standing in front of Trianon's oven 20 feet away I could feel the heat bursting at me like a gigantic hair dryer/laser beam from hell. This was in a space where 20 feet to the side of the oven it was cool. When looking into the oven the floor had that wobbly look, almost as if the oven floor was moving from the visual distortion that the heat caused. Also, Trianon had the fastest turnaround time for the pies of the places I visited, all the pies coming out in less than a minute. I would have shot their oven, but I was only doing this at places where I could talk to the pizzaiolo first, and the guy tending the oven at Trianon spent every second in between pies restocking the wood/kindling. I had no time to get into a convesation with him. Trust me, it is quite obvious when looking at an oven if it is hotter than another one when you have been walking around Naples with a laser thermometer for two days assessing heat issues. I would not be surprised if that oven was above 1000 degrees.