I've been running a mobile WFO business for a few years. Bought it off a guy getting out of the business for the right price. I literally did no research, just hopped on an opportunity when it presented itself, and it served it's purpose well enough.
Now I'm thinking about a brick-and-mortar shop, but sourcing a decent Neapolitan-style WFO isn't real intuitive for me. I'm cooking at about 800º-900º, and would like to get an oven capable of the same, that could hold maybe 4-12 inch pizzas at a time, but am having trouble seeing the best way to move forward. What are some options and prices that you all see as a good path for a solid oven? If I wanted to keep it cheap without sacrificing quality, what are some things to check out/keep in mind? How would I find a local mason if I wanted to look into a locally built option?
Any help would be appreciated. I'm just not seeing the best path moving forward.