Anthony, could you clarify what you mean by 'brick oven?' A traditional NY style deck oven qualifies as a 'brick oven.'
If you're asking which is better, a wood fired oven or a deck oven, I suggest taking a look at Nick's (Gabaghool) posts:
http://www.pizzamaking.com/forum/index.php?action=profile;u=12557as he's been pondering the marketability of each type of oven extensively over the last few months.
Bear in mind, it is a very regional decision. A lot hinges on the style of pizza you're making, the competition in the area and your target demographic. If, say, you're in an area with lot's of great NY style pizza, then perhaps there might be a bigger market for Neapolitan. If, on the other hand, there's isn't much pizza around, then I think NY style is the most profitable.
