Why does food taste better in a wood-fired pizza oven?

Our ovens are made based on thermal mass. Thermal mass soaks up the heat - like a battery building up to full charge. When the oven is hot ( and it will get very hot ) the heavy dense oven walls release the heat slowly for hours. Food is cooked not only by the hot air but also the radiant heat from the hot dense bricks and hot floor. A steamy atmosphere produces a more flavorful and chewy crust while keeping other foods moist and tender. The triple combination of radiant, conductive and convected heat also speeds cooking.
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