My name is John and this is my first entry on the forum. I own a pizzeria in Pleasant Hill, Ca. which is about 40 miles east of San Francisco. My father started the restaurant in 1971 with just New York style pizza. Over the years we've expanded the restaurant as well as our menu, adding pastas, entrees, salads, appetizers, etc. I went to culinary school in Italy years ago and in my travels throughout Italy I fell in love with Napoletana pizza. I am now looking to add Napoletana style pizza to our menu and i'm in the market for a brick oven. With our menu being so extensive i am really leaning towards a gas oven as opposed to wood. I want to come as close as possible to a wood fired pizza just without the wood. I have it narrowed down to Mugnaini, Forno Bravo, and earthstone ovens. My problem is that all of my knowledge regarding these ovens is just based on research i've done on the internet so any advice i can get would be much appreciated. I'm going to test the Valoriani Verace, and a couple other gas ovens at Mugnaini in Watsonville on wednesday so hopefully that will give me better idea of what will work best for me.