Thank you David, thats very nice of you to say that. Seriously though, that maytag oven at my old Boston apartment really could do neapolitan pizzas, so I didn't find the need for any more heat or a more even bake. The pizza I was able to make there was just as good as the best Neapolitan pizzas I have had elsewhere, and 1-2 minute bakes were possible. As I learned more about my likes and dislikes I realized that I actually don't like sub 1 minute bakes, so I was very content with my heat situation until I had to move about a year and a half ago. The positive side of all this is that my new oven, capable of a perfect coal oven bake, forced me to really dig in and perfect that style for my own tastes. Now, I think I might even prefer that style.