Craig - very nice build with the prep-table. Funny you like the wood-top, as I never got used to my old mahogany top. Never seemed to push the dough without cracking a bit. But then again, if you're opening it with the neapolitan slap, then there should be any problems. I wonder if the heat/humidity differences are factors here.
I don't know if you have covered it earlier in your thread, but that oven. Beautiful! May I ask why you chose that maker and model, where'd you get it, and what sort of price we're talking about? I went to the only pizzeria here in Denmark that serves neapolitan like pizzas(at least that I know of), and they used the same oven as you.