Yes, it does. You would be surprised at how easily dough and baked goods absorb wood fire flavor. Even 1 min would make a difference. I've only done oven pies with a preheated baking steel to compare, which is NY and not NP. My egged pies (4 min depending on toppings) are taken to another level with the kiss of a brick oven using lump. Every one of my family and friends, other than my brother, have low expectations when it comes to pizza. So it is easy for them to see and taste the benefits of wood fired(lump) vs gas. May have to try adding splits before launch to increase flames? There may be only a couple of pizza joints that use a true WFO in this area, so we are conditioned to gas.
At the campground, we often cook over the fire after it has been established for some time, when a nice bed of orange coals remains. No flame, just heat from the coals, and you can taste the wood flavor. Not strong like smoking or high temp grilling, but it's there.
I have now seen some aesthetically beautiful pies off the BS courtesy of this site and it's pizzaiolos.
Pizza is subjective. But I believe there is a fine line between browning(good) and bitter, acrid burnt(bad). Similar to the Maillard reaction and searing.
A very good price point to get people like me, who cannot afford to build an authentic WFO into the pool.
Heck, I may even drop $350 to see what all the fuss is about.