brimo, did you download the plans from this site?
I have plans on a CD somewhere....
and I use an oven.
making great pizza has got a lot to do with the regularity of which you use your dough making skills, the freshness and quality (and sparseness) of ingredients and the amount of care that you put into the dough....I don't contribute very much of the Pizza's greatness to the heatsource.
I agree with you on the quality of the ingredients and so forth, but seriously fella, a proper igloo oven has a huge amount to do with it as well.
The traditional pizza oven has two very important things going on - convection and a large consistent heat from _under_ the base. Granted, a convection oven and a stone to cook on can approximate pretty well which is OK if you're cooking for a smaller crowd.
I remember as a kid going to family friends who had real wood fired ovens in the back yard - it was an all day affair and there was 50 people min. (and we cooked all sorts of things in there).
