It is, because it has to deliver heat from the bottom at high temperature and for a pretty short time (around two minutes); it's not that unusual in Naples to have a wood oven in our vacation homes, but in the city many live in condos so it's impossible.
Leopard spots, also called "maculatura" or "mako" in some pizza-lovers forums, is considered by some a mark of perfect maturation of the "panetto" (the little bread, i.e. the dough used for a single pizza); to be honest it's quite a mystery to me how to obtain a good one, and as it often happens in this matters reality tends to conflate with legend: I've also heard sometimes that it is a sign of temperature mismanagement of the panetto, and I am not experienced enough to have a say on this :)
Have you considered other markets where your saved money can go further? For instance, Portugal? Of course, the downside is that the local market in Portugal, Spain or other less expensive European country will pay less and have less opportunities than the UK. But maybe you could do remote gigs?
