My name is Alf and I build wood-fired commercial brick bread ovens in the UK, last year I hooked up with Forno Bravo to import the smaller Italian pizza ovens into the UK. There is a lot of comment regards the "right type of oven" and the correct materials to use in oven building to create the best oven.
Personally I tend to stick to the old deigns and materials as I like the feel of them and the finished product, however, we do live in a modern world and some modern materials are just that much better, and I incorporate them when they are of use to me.
Ok, I sell FB ovens, they are quick to install and in my opinion work very well especially for the occasional user as the heat up quicker than a traditional brick oven. Also if the climate is inclement (as the UK is)provided the oven has a water proof roof / covering these prefabs will stand moisture and frost rater better than a brick one for outside use.
I am writing this email from Washington DC as I am over here installing a FB oven for some folks. Build is over and I am firing the oven for the first time today, with a bit of look will have some trial pizzas tomorrow night.