The oven is important only to the extent that it will provide the temperature range you require for your desired style of pizza. My Uncle for example uses a gas assist WFO in his Italian restaurant, but he does not do Neapolitan, he does Roman style flavored by his experience owning mid 70s Pizza Inns. Thin and crispy with fresh ingredients and bright sauce. He normally runs it at 450 degrees. Some might see that as a waste (like me), but he is perfectly satisfied with the pizza he makes, and I have to admit is very good. Note that he has an Italian restaurant that has pizza as a menu item.