Let's all maintain a polite conversation.
Then again this is a forum and anyone can write their opinions, providing enough information for everybody else to make up their minds. The forum is not Sponsored by woodstone or any Neapolitan Oven artisan, so we are free to post all opinions. What I am increasingly concern is that people can misunderstand, and believe that an authentic Neapolitan pizza can be produced in any wood oven. Just for the record, I am not Italian, but Neapolitan with a family record in the city going back to 1500.
My expertise are recognized around the traditional Neapolitan operators, as well as by the Italian Ministry of Agriculture which had to recognized some mistakes made by the official association, when I presented them with a proper research...
Anyway, I don't lie and this is a fact. When I write about something I also post pictures...
By the way, most in this forum knows that English is not my mother tongue. Now if you read the message in the context it was written into (And by the way, the Wood Stone ovens at last year NYC pizza show (gas fired), have not held up.), I was talking about the pizza at the show not what the ovens produced after the show, or at least that is what it means to me even reading it again. You have taken it as I said after the show have not held up, but I did not say so. The fact is that a prefabricated ovens is not comparable to an hand made one.
Talking about facts again, on the Wood Stone website (yours or your company one???) I quote:
"Left only on the intense floor these pizzas would surely burn before the tops are colored nicely"
Facts: A Neapolitan oven has to have the floor to balance the power of what we call "Cielo" or the heat in the air that is given by the low dome ceiling (on the quote above seam to state the opposite).
"Cook times average 60-90 seconds, with most closer to 60 seconds"
Facts: cooking time (measured) at Da Michele (mostly recognized as the BEST pizzeria in Naples), Costa, Sorbillo average between 45-90 seconds (depending of the service time) with a most likely cooking time at peak below 60 and just above 45 seconds.
And then two quotes posted in two different section of the website:
Talking about pizza in Naples:
"every pizza is spun 180 degrees and then lifted 4-6 inches off the oven floor within the last 10-15 seconds. This elevates the pizza into the smoky part of the oven dome, creating the potential to influence flavor profile."
Talking about Wood vs Gas:
"Our answer is that there is actually no difference in the quality or taste of food between a wood fired or gas fired oven. The differences in fuel configuration are operational."