My basic opinion of Woodstone ovens is that they are great...for about 99% of styles of pizzas. For CPK or Wolfgang Pucks they are perfect, but for an authentic Napoli style pizza they have a ways to go. I think the first thing they need to change (if they even want to get into the Napoli style market) is to decrease the size of the openings. Tuttabellas is the size of a garage door. He has to keep a bon fire going to keep his temp up because he loses so much out the door. I'm sure Marco would point out that the height of the dome is also much to high.
I'm not saying Woodstone should make these changes, after all they have a great market selling to gourmet American style pizzerias and I must say A CPK pizza tastes great every now and then.
I would be interested to know from Repguy if Tuttabella plans on using Woodstone ovens in his new pizzeria?