Kermit, I searched for a few years for a nice portable, affordably priced WFO... I just never found it. And when I did find something that qualified (BEEHIVE oven), the pies coming out of them were not what was in my game plan. I think it's really, really hard to downscale a WFO...
I ended up making a LBE, and just love it. You have to tinker and tune the LBE in (I raised my stone high into the dome, and installed a air foil/air director to redirect the hot air back down over the pies), but I can make Caputo pies on a 850F stone (with comparable air temps) in under two minutes and they have nice leopardizing (and no white inner rim as is common with most LBE baked pies) and are wonderful, spongy and delicious. I've had a few WFO pizzerias (all over here in Northern California) that are better, but honestly, my LBE pies are much better than most WFO pizzerias here in Northern California. Most of my pies aren't quite true Neo, as in Naples (ie. 60 second pies with pale crusts and perfect leopardizing), but they equal elite east coast coal pizzas for sure, and if I get it up over 900F they are close to Naples .
At these temps in the LBE, I do have to stick a screen under the pie after 60 seconds, or the bottom burns, but I don't consider this that big of a drawback—and I've seen many a pizziaolo at their WFO moving pies around or lifting to the dome—as they too have to watch the bottom crust at these temps.
Best $150 I've ever spent and I highly recommend making a LBE for a truly portable and versatile portable high temp pizza oven. For a while I thought they were a half-ass WFO alternative for a tight budget, but after living with one, and seeing pies by LBE bakers like Chau, I think they need to be taken more seriously...
