As best I can tell, the most popular forums in the U.S. for pizza operators are the PMQ Think Tank and the Pizza Today forum at http://www.pizzatoday.com/cgi-bin/ubb/ultimatebb.cgi
. Of the two, the PMQ Think Tank is the more popular and the more active, although I think participation has declined since PMQTT changed its forum software and format. Also, it has had operational problems and a fair amount of downtime as a result.
I am not a professional, so I am not qualified to speak to the quality of the companies that place advertising with PMQ. But interest in artisanal pizzas and using wood- and gas-fired ovens is increasing, at least at the PMQ forum which I follow much more closely than the Pizza Today forum. There is actually quite a bit of interest in gourmet and specialty pizzas although much of it is in the context of using the more standard commercial ovens. That is understandable since there are simply a lot more of such ovens already in place and operational than the type of oven you have been promoting, even the type of oven Chris Bianco is using. On a few occasions, Evelyne Slomon has posted on the PMQTT forum on artisanal pizzas and different kinds of ovens that can be used for such pizzas, including the oven she uses in her restaurant.
I have also seen expressions of interest and requests for advice on using imported 00 flours, but it is clear that, at least in the past, the knowledge level has been quite low as to these flours, as noted, for example, in these two posts:http://www.pmq.com/cgi-bin/tt/index.cgi?noframes;read=26791 http://www.pmq.com/cgi-bin/tt/index.cgi?noframes;read=23429
Fred Mortati at Caputo has occasionally tried to offer guidance, as he did here:http://www.pmq.com/cgi-bin/tt/index.cgi?noframes;read=29264
. It's been a long, slow battle but apparently the word on the Caputo 00 flours is getting out there because Fred has been receiving a fair amount of interest from traditional pizza operators using deck and conveyor ovens, as well as from those are trying to make Neapolitan style pizzas.
Ultimately what pizarest decides to do will be based on the market he intends to serve and his plans and finances.