the difference in the imported oven and mine is the relationship between the top and bottom bake. the proper balance was important to get the maximum rise out of the dough. high overhead heat had proper balance with the floor heat .there were three cooking sections and the back next to the flame was an area that could be used for browning the bottom of a pizza that was baked in a cooler zone . only one to two seconds in that zone gave the pizza some char, anything more it was burnt. you can see a smoke layer rolling across the oven the area between the floor and this layer was maybe 10 inches that was a hot oven and gave the best balance . they used smaller logs to keep the temp where they wanted it. for my oven to give my dough a good blast of heat for max rise it has a tendency to smoke the bottom. i have just got back from a visit to new york and hit motorino brooklyn , the new olio, keste', lazos,johns, joes,and lombardi's will put up pics.