No, this is not the case. But that is the reason you guys needs to understand why I always talk about experience...
Here on this forum it is easy to get excited and start talking about great dough... But what about cooking it? Having a great oven is an help, but if you need to cook 7 pizza at the same time, you need to manage the oven as well.
In Naples the "Fornaio" is a profession by itself. Fornaio is the guy that manage the oven, feed it with wood and cook the pizza. Il Pizzaiuolo work behind the bench, flattening the dough balls, putting the topping. When you start working in a pizzeria in Naples, after have learned how to prepare the topping, the first step is to learn how to manage the oven (how to start it, how to build up the temperature, what pieces of wood go first, etc..). Once you master that, you start cooking the pizza. few make the leap behind the bench, and very few make it to be the dough maker (1 or 2 in each pizzeria). At Da Michele, one Saturday night service, 650 pizzas went into the oven, none was burnt and none undercooked, only one was ripped.... Check again the other post where they also show the bottom of Da Michele pizza.