In some ways I think he is right. If you are going to look at it dispassionately and just go for the perfect bake, then something precisely controllable is always going to win out. If however you like a more experimental method and favour taste over perfect finish, then you are going to want a WFO every time. If you've got the space, demand, time etc then that is going to be big and efficient and controllable, if you are at home then there are going to have to be compromises made along the way. Some of those compromises will affect the flavour, some the bake, but I have baked pizza at home on electric, gas and wood; without a doubt the best flavour and the most fun is had on wood.