The evidence is that for a pizzamaker (not someone working following a recipe at chain pizza), small difference makes a huge difference in terms of performance (doubling or trebling the cooking time of a pizza).
The evidence are there to see at few minutes distance in two pizzeria in London, and I would be happy to show anyone that cares to see.
I am talking about pizza napoletana and can back up my comment by results without spending time in analyzing number on a forum. And as Grovemonkey as noted, my post was answering Shango question based on my experience, and I have even said where it was based (..I have seen one in London.. was a synthetic message about this).
November cares with facts and good representation, without having ever used one he thinks he can extrapolate all the info from few measurement... What a miss..
I forgot, November once said to be using a wood oven and grill, but by seeing the pictures of his pizza, I struggle to see the difference with an home electric oven... and this is someone talking about wood ovens.....
Many other manufacturers market oven for pizza, can you care to ask Brad at settebello what the original oven he bought was marketed for..
I was not the one originally questioning the intelligence or less of someone?
I have given my opinion and someone else was questioning the base of my answer (honesty???) because "he expected to be base on something...", should I not be offended???
Of course I will question what experience he/she have with the subject in question..
Finally, as groovemonkey said, I cannot see what was added in terms of opinion or experience to this post, other then my first hand observation and opinion.
Is this a constructive forum???