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It doesn't have to be a WFO (wood fired oven), but you will get slightly different results depending on wood/gas/electric.

I used to have a WFO, but after I moved houses I've switched to all electric. It's different and more convenient, but I do miss my old WFO at times. Still makes great pizza though, and most folks won't be able to tell the difference.

Personally, I find that you can get very good results with an electric oven, which is great because you use it indoors (my granddad had one that is now sitting at my parents'). However, a wood-fired oven will give that great smoky bit to the pizza and in my experience tends to be a bit dryer (the one I have now is from uuni)

The article covers this. Gas and electric ovens allegedly generate/pool moisture, whereas the convection in brick ovens makes the air much more dry.