You are not an idiot, and are completelly right. You eventually get to bake 5 pizza at the time with no problems like thay are doing more recently that the Fornaio has learned his trade. However, at the time he was learning it would have been better doing as you explained. This has been a point of major feedback from me to the owner and team. We are designing a training programme so that trainee will only be allowed on the secondary oven (normally unmanned during service and used for bread). But again, this is Franco Manca where we have queques for hours and the pressure has caused the restaurant manager for total output rather then quality (against by wrost nightmare)..
Back to the Neapolitan oven dependency, once you have a good team, then there is not comparison possibles... And as there are probably only few places where you need to output at 240 per hour (namely Naples, London, probably NYC and few others), then with a more reasonable 180 per hour, you would still bake the best pizza in the world thanks to the Neapolitan oven!
I was checking teh pictures of other places that use your oven to sell pizza napoletana, even under the VPN membership, and all were affected by the longer cooking times....
That is why I belive that VPN membership should be linked to the proper tools as they would use it in Naples. If they do not use a prefab oven because is not good, why are these good for people abroad? Yes many years ago was difficult to get a Neapolitan ovens abroad aside of built on site, but now is different.
Edit: Crisp and burnt are two different things (That is not what I was referring to). A pizza can be burnt and still soft....
I'll just make one more observation and then I'm going to leave it alone (maybe)...If you are cooking 5 pizzas at a time at peak service and you admit that one or two is left in too long then that means (mathematically) that somewhere between 48-96 pizzas during peak service are overdone, resulting in the, shall we say, very Crispy (some may call it burned) looking pizzas pictured earlier. Granted I'm new to pizzas but I've been cheffing in kitchens for a long time and that sounds like not very good quality control for the sake of putting out large numbers of pizzas. Wouldn't they be better off cooking two or three at a time to better standards rather than accepting mediocre results for large numbers of pizzas?
Again, I 'm a rookie and probably an idiot, so help me understand.