@JP1, @Mañ'O'Green
The Gozneys (not the Rocbox) will hit 950*F and hold temp really well. Am looking at the S1 or the ARC XL. Have access to commercial vendors and space at my sisters restaurant and have used several different Italian flours. Made several neapolitan doughs and taken them to a friends that has a full brick oven and they now have turned out well after several trial and errors. Went down the worm hole the last two years. Several pizza blogs specializing in Neapolitan pizza out there
Have been using the recipe from the Pizza Peddler on YouTube. English guy. Depending on the time of year with the heat and humidity, fermentation time, you have to change the recipe a bit, but there are dough calculators online.
As far as tomatoes/sauce, I like to use DOP San Marzano's and put them through a rice mill. A little salt and that's as good as it gets!
Sweet looking ovens. I like the dual fuel. Pain in the ass to get mine hot in the winter here with just wood. Guy in the video says fuck wood around 19:30 and that's where I turned it off. I can taste the wood in the crust and it's very noticable with any pizza with a jam. I've played with 00 but that's pizza you gotta plan ahead for and I'm not great at planning ahead