Up here in Canada, all of these pizza joints use the exact same ovens. The ones
that have a bed of stone / brick.
Many of these places make pizza with the sceen, and some without the screen.
In both cases however, the ovens are the same.
Screen on not, it's that intense heat that is the stone gives off which is the secret,
something that is just not there in a hot oven ( without a stone / brick )
Now, there are many franchise pizza joints like Pizza Pizza, and others that use these new ovens that use a conveyor belt,
which is always running, the belt is a steel mesh, so the bottom of the pizza is exposed to high heat, and this belt moves continuously, if I am not mistaken, the oven is heated from
both top *and* bottom, as the pizza goes thru this oven, and it works very very well, and the heat is intense from this machine,
as the pizza is done in about 5 mins.