I’ve had some really nice pizzas roll off a conveyer belt oven, as well as out of old school wood fired brick ovens, as well as coal fired ovens. At the end of the day, you’re applying heat to product. Heat. Product. I have an emotional attachment to wood fired ovens because of a (very) slight smokiness that comes through, as well as I think the additional heat from underneath affects the bottom of the crust to a positive effect, but the number of pizzarias that take full advantage of this is far and few between. Ultimately for the overwhelming number of pizza joints it’s applying heat to product. Who figures this out, who manipulates this the best, who puts in the practice practice practice, this is the dividing line that has nothing to do with the heat source.