I don't think it's that odd. We have a pizzeria here in Boston with the same oven, and it does put out a pizza with a crust very similar to what I have had in New Haven. It doesn't seem like under 3 minutes would be possible, but I guess cranked all the way up with a very thin pizza it could do it. I have attended a seminar of Peter's, and I have also spoken to Ed Lavine about both of their preferences on styles of pizza. On this forum I feel like we can be a bit obsessive about hotter is better. Ed, Peter, Jeff Varsano, myself, and a handful of other people that I know have have really spent a lot of time trying all of the famous pizzerias throughout the country and even in Naples Italy. We have come to the conclusion that our favorite pizza is not necessarily cooked in the fastest oven. There is some really nice character that comes with a pizza that is cooked a bit slower than what is possible. I personally love a 1 minute pie now and then, but I don't think it's the end all be all determining factor for "the best possible pizza", and it certainly limits you to what you can use for cheese and toppings. Having said this, I still am considering selling one of my prized vintage guitars to help fund the purchase of a real Neapolitan oven. It sure would be nice to have the option of a pizza baked at any speed!