From my experience, whether authentic neapolitan style or other style, I've never been able to discern any 'smokiness' from the wood fired pizzas I've eaten at various pizza joints. Sure, I can taste the char but I wouldn't call any of the pies I've tried 'smoky'. Perhaps I don't have as finely tuned a palate as some, but if there is a difference it's not one that I'd go out of my way to try and replicate. Just my 2 cents.