Pete at Patsy's (Harlem) told me that six pizza coal ovens remain in New York since the passage (long ago) of a fire code banning pizza ovens. (The six got grandfthered in.)
He explained that pizza ovens are hotter than gas (even though both are "brick ovens") anD so the crust becomes crispy on the outside and soft on the inside, not just dried out.
I can name three of the six:
WHERE ARE THE OTHERS?