I think everyone would agree that it would be great to have both quality workmanship and a well functioning oven, but when it comes down to it for commercial purposes a properly functioning oven will always win.
Problem is there aren't any ovens on the market that have both. There isn't an oven on the market that has a proper dome shape and size, proper door shape and size, and proper floor material that isn't built in Naples. And we've all seen the way they build them in Naples. They will tell you that they build them this way so the entire oven drys at the same time, and that may be the historical reason. Now days nobody else builds ovens like this, and nobody worries about the oven drying together, and there are no issues with it.