there are a million deck oven joints in NY, not all of them good. So yours beats some you have had? That's awesome. Now imagine how much BETTER yours would be in a deck. Dude, I was a home NY pizza maker, and now I own a shop and use Blodgett 1000's and just bought 2 Bakers Pride y802 decks. It really is night and day, and until you've baked YOUR pizza on a deck, how can you so stubbornly cling to your opinions?
I'd be clinging to them as well considering there's no room in my house for a large deck oven, and I suspect 99.99% of us fall into that category. Unless we're discussing this in shop talk section, I'd assume none of us have much of a choice except to try our best to recreate what's done in a pizzaria using the tools we have. I get it, we can't achieve the same thing at home, I'm pretty sure hammett77 also get's it. His point still stands though, and considering it's a subjective opinion, if his pies are tasting better in his home oven versus a slice shop in NY, I can't really dispute that. It's like saying you can only make "real asian food" in a wok, and anything cooked outside of a wok is not "real asian food".
Will my pizza taste better baked in a deck oven? I have no idea. I don't think I'll ever have the opportunity so dwelling on it seems fruitless. Furthermore, if the case were to be made that NY style can only be made in a commercial kitchen with commercial equipment, this particular forum would be a complete waste of space and time as it's geared towards home cooks using home grade kitchen equipment.
Perhaps the mentality that a proper NY pizza only being baked in a deck oven would receive a little more credence in the shop talk section where you have pizzaria owners aiming for NY style using non-standard commercial equipment like a WFO.