One of the interesting things I observed from the videos and from the photos from the Robbinsville location is that it appears that but for the fancier digs at Robbinsville the Amicos went to great pains to recreate the Hudson Street setting as much as possible at the Robbinsville location, down to using the same large silver buckets for the sauce, the same Pyrex measuring cups and oil squeeze bottles, the same (or very similar) spoons and ladles and knives, the same thin-bladed wood peels, pizza serving trays, etc. Since the Robbinsville location uses Blodgett ovens, this leads me to believe that the selection of those ovens was intentional and that the ovens at Hudson Street were also Blodgett ovens. You mentioned Bari as an oven possibility but the ones shown in the videos and in earlier photos look to me to be Blodgett ovens, much like the old 1060 and 1000 Blodgett ovens such as shown at http://www.ebay.com/itm/3-blodgett-1060-pizza-ovens-/271258962409?pt=BI_Commercial_Ovens_Ranges&hash=item3f284b49e9#ht_26wt_1320
and at http://www.ebay.com/itm/Blodgett-1000-Stone-Single-Stack-Pizza-Oven-Natural-Gas-Stainless-Steel-/221262969739?pt=BI_Commercial_Ovens_Ranges&hash=item33844cfb8b#ht_121wt_1320
. Walter (waltertore) has the 1000 Blodgetts so he might be able to confirm the brand if he sees this post.
With respect to the Bari item you noted, it looks to be a thermometer and not necessarily an indication that a Bari oven was used. I tried to read the thermometer setting in the video you posted, but I couldn't quite make out the value. If the gradations are in one-hundred degree increments, that would suggest a 550 degree F oven temperature. That is the temperature that was mentioned by one of our members over at the Trenton thread. If that temperature is correct, that would settle that matter.
The first Facebook link you posted is for Rick De Lorenzo's pizzeria. At the time of the move of that pizzeria to its new location, it was mentioned that the old ovens would make the move also, and the Facebook photos confirm that. BTW, when I worked on the reverse engineering and cloning project, I paid attention to as much information as I could about all of the De Lorenzo locations, but I concentrated more on the Hudson Street location because I had read that the original Hamilton location and the Hudson location did not produce identical pies.
An additional tidbit that I picked up from the videos is the use of the use of the end of the table or workbench and gravity to help open up dough balls to form skins. You can see it at 2:05 in the third video you cited and in the photo at the Robbinsville location at http://www.delorenzostomatopies.com/images/dtp-shoot08-untouched/pages/100_3174_JPG.htm
. Of course, that is not the only way to form a skin but it looks like just another example of something that moved from Hudson to Robbinsville. It is also clear from the Robbinsville website at http://www.delorenzostomatopies.com/
that the Amicos are trying to tie the old and new locations together.
I am trying not to make this an extension of the Trenton thread yet at the same time I am aware that the De Lorenzo pizzerias past and present made their name and mark with "tomato pies", which is the subject of this thread. So, depending on your results with a clone, it might make sense to cross link this thread with the Trenton thread at http://www.pizzamaking.com/forum/index.php/topic,7841.0.html