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Coal is full of nasty stuff that doesn't occur in firewood: particularly heavy metals. That said, burning wood isn't particularly good for the environment either: the worst offender in that regard is particulites.
There is a long tradition of coal fired ovens in the NYC area. I'd say if you want to try it, go right ahead. Let us know how it works out.
I use coal from time to time, and people have said it is the best pizza they have ever had. It is still used extensively in some areas in commercial pizza ovens.
You can use either hard (anthracite) or soft (bituminous) coal but you want a "low sulpher" coal. If you want to try some, check with your local blacksmiths. They will know about local supplies.
When using coal, I usually initally fire with wood and add coal toward the end of the burn.
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