Hopefully this will be my last post in this particular thread. We can be sarcastic, try to climb mirrors etc, so the round up for me is:
A Neapolitan oven is an artisan products, not a factory made one and does not have a manufacturer but an artisan (I may have myself use the wrong definition in the past, apologies). Neapolitan pizza makers have always gone back to their artisan for a new oven, a floor replacement, a change of location or the opening of a new branch. Now that Pizza Napoletana is being promoted in a more original form around the world, we have people with different background approaching this product and without the experiences passed on by an old master, have difficulties understanding why certain choices have always been made. The three floor dimension have been mentioned over many times, of 105, 120 and 130 cm approximately (the floor are hand made in forms measured in Neapolitan palms and therefore the actual sizes have tolerances of few cm…_. Height, shape of dome (more or less curved), and specific construction tricks are not disclosed and are irrelevant for our traditional clients. The spec sheet that is sent to client have what we believe are relevant information for the installation of the oven. Why? Because the buyer of a Neapolitan oven want that product and does not need to compare it to a prefab. You would then say (as you are sceptical and producing “fantastic” pizza with your prefab one), how do I know that the differences benefit me? Simple! By investigating the actual products (pizza) that comes out of either oven. What do you investigate if you are not using the oven yourself? By observing the pizza you can see the amount of heat it received from the top and from the bottom, the cooking time, and by observing the people work, how much intervention they had to do. More importantly by talking to people that unfortunately had gone the prefab or other brick built way, before having to demolish it and replace. They can give the more convincing answers IMO as they have wasted the money and can tell others to avoid doing so. Now that information is already out there.
This thread was asking about Neapolitan ovens, and I have posted some clarifications. If those are not good enough for you or others, unfortunately there is no much more I can do, as I know can never convince a sceptical that is content with a different output. IMO; there are people that want to exploit the property of an authentic oven to turn out outstanding products and there are others, unfortunately many around the world, that use “Wood Fired” as a marketing ploy, often associating it with some kind of messages that re-calls Naples and/or Neapolitan pizza.
There are electric ovens that can output a 2.30 – 3.00 minutes pizza and are easier to manage that wood fired ovens if someone want to go that route