I don’t think a wood-fired pizza is inherently better than an identical pizza in a blazing hot commercial oven. The real catch is that if you are eating at an establishment that has a wood burning oven, they aren’t cutting corners elsewhere with the ingredients. They usually serve really impressive pizzas with great toppings. If you took a pizza from Domino’s and threw it in the oven, you wouldn’t magically have a better pie. So yea, wood-fired pizzas are almost always better than average chain pizza, but it isn’t solely due to the oven.