wood burner = soft crust

I have been to numerous wood-fired pizza places and have run into the same problem, which is a soft bottom crust. I have been told that authentic Naples pizza has a soft bottom crust. My market would expect a slightly crispy crust like John’s in New York. Is this impossible with wood and coal is the only answer? Someone told me that this is more achievable with an oven like the Rosito Bisani, i.e. a lower dome, so more heat transfer to the hearth. Any insight is appreciated.

I’m no expert, but I believe that dough formulation has more to do with crispy crust than the fuel used to fire the oven.