I would not say that a good oven can make me or anyone a better fornaio, the technical skills required are pretty much the same. On a scale of 1-10 I was about a 4 with the old oven and I'm about a 4 with the new oven. Give me a couple of more years and I might consider myself good on the oven. It is, without a doubt, much less stressful. With the prefab we were literally cooking the pizza twice, once on the floor and once in the air. Heat management was a lot harder also. We were constantly taking out the coal to try and keep the floor temp down. Now we do not empty anything but ash, the floor and dome are perfectly balanced.
Shango anytime you are in Vegas or SLC let me know, I would be happy to let you try it out.
I saw where acunto is now making a gas model, but I have never tried it.
We are in the process now of putting tile on the oven, I am going to try and make it look similar to the oven at Pizzeria del Presidente, but I decided to do the work myself so nobody has much confidence that I can pull it off!
I'll put some better pics up when we are finished.
One last economical note about the new oven. We are now spending almost 40% less on wood.