The 90s maximum thing was told to me by the bread chef at River Cottage (woo!) ... I did subsequently check, and it seems to be legit in terms of being able to be called a Neapolitan style pizza [1] -- you need to have it cooked in under 90s.
There's some other quite specific requirements, around thinness of dough, and flour type.
I gather the Associazione Verace Pizza Napoletana is a bit like the Comité Champagne - eager to protect their good name, and for good reason.
I can tell you straight up that in the real world that is not what happens most of the time. It's also not always Oak, many places use Beech or similar woods. It's virtually impossible to run an oven with 20 pizzas in it at that pace, and I have worked with some incredible Pizzaioli. I am also far from convinced that keeping it under 2 minutes makes the best pizza, and there were many times where we considered the oven too hot and had to damper it to cook properly. A lower temp--but very well heated for appropriate thermal mass--oven was the bee's knees.
Yup, I'm sure there's a bit of licence exercised with some of those requirements.
For example, making quite a small pizza would make it easier to get sufficient heat / rise in under 90s -- this is what we were doing on our bread-making course. The wood oven had been heating up all morning, I think reaching more than 500, but we were cooking with the fire completely removed, and the thermal mass holding the temperature around 350 ish from memory. More than sufficient.
There's some other quite specific requirements, around thinness of dough, and flour type.
I gather the Associazione Verace Pizza Napoletana is a bit like the Comité Champagne - eager to protect their good name, and for good reason.
[1] https://en.wikipedia.org/wiki/Neapolitan_pizza