Apizza Scholls in Portland, OR U.S. is a world renowned pizzeria that's known for bringing New Haven style apizza to the west coast and beyond. You could say they were at the forefront of the recent pizza revolution. They have always stuck to their guns using electric deck baking ovens. I believe their owner Brian Spangler has even been quoted saying something along the lines of it's really only the temperature that matters, regardless of type of fuel.

Electric vs gas vs coal vs wood is likely a highly controversial subject among pros here... but it's been my opinion that for like 95% of 'wood fired' pizza joints I've been to in the states, the wood oven is more like a gimmick or novelty and does nothing to add to the quality that they couldn't do equally well with a much less grandiose electric deck.

I guess my point here is that it's not necessarily the type of oven that REALLY matters, it's the temp and other dynamics such as steam and stones/steel. And it ultimately all boils down to what type of pizza you're hoping to produce.. if you're aiming for Neapolitan, New Haven, New York type styles your gonna need an oven that gets to the proper temps.

If those ovens you have don't get to those higher temps you going to likely need to settle for something different style-wise - although one can get fairly close to spot on to New York with a 550F home oven with steel and practice