You can make decent pizza with a conveyor oven, but you can't make a true NY style pizza with a conveyor oven. (There are a few people who would dispute that statement, but I'm not gonna argue with anyone about it. If anyone chooses to dispute my statement, I'll let Scott argue for me.)
In a pizzeria setting, I want my customers to see us work the ovens, whether I'm selling NY style, deep dish, stuffed, cracker, or any other pizza style. That's worth money right there. Besides, deck ovens make better pizza, which is also worth money if you do things right. Conveyor ovens may have been cool and fascinating in 1980, but now they're the norm and ovens without moving parts are once again fascinating to pizza consumers.
There's a whole new pizza market just because people are fascinated by wood-fired ovens. There's probably not more than a couple handfuls of pizzeria owners in this country who actually know how to use their beautiful wood-fired ovens, but they're selling lotsa pizza anyway just because pizza consumers are fascinated by the concept of wood-fired ovens.