Phil my boy, you are way out of line. Let's tackle this point for point. First you state that you are an amateur (which is fine) and only want to ask a few questions. However you go on to give opinion as it were fact. Should have framed your argument with questions.
You asked why this gentleman cooks a pizza at 600°. Perhaps I'm mistaken, but doesn't a brick oven typically burn wood? If that is true, there would be no temp gauge/lcd on the front of this oven. Most likely it is a brick oven on the outside with a Bakers Pride inside. So 600° would appear to be in the ball park although ideally a traditional Neapolitan pizza cooks best at 550-575°.
You liked the Mexican food, but not the pizza. It's been my experience that Italian is Italian and Mexican is Mexican and never the twain shall meet. You want pizza, go to a pizza place, you want Mexican, go to a Mexican place. The fact that this guy according to you doesn't make his dough in-house is of no moment for the simple reason that a "gourmet" style pizza is more to do with the toppings one puts on the pizza than where the dough is made. You can buy a California Pizza Kitchen gourmet pizza at the frozen section of any supermarket and cook it at home and it's still a gourmet style pizza.
Let me ask you this, HOW MANY PIZZA OPERATORS USE FRESH MOZZARELLA? SO why knock the guy for this? Would you really know part skim/low moisture, versus whole milk if all of the other parts of the pizza satisfied you? The answer has to be NO. So by mentioning these things you raise yourself from an a so-called amateur to a professional, and you're not.
Is it possible Phillip that the only thing really wrong with this pizza was that it wasn't cooked enough for you? They say a little knowledge is dangerous. I think thats true in this case. If you sent the email already, maybe an apology is in order to the owner and offer to visit him in person to discuss your issues with him and his cold personality.
I appreciate your anticipated response,