Bebe, before you buy an oven, you have a few questions to ask yourself. How serious do you think you're going to be about pizza? How serious do you think you'll be about bread. The best pizza oven, imo, isn't the best bread oven and vice versa.
If you think you might get serious about pizza, right now, the oven that's showing the most potential is the Four Grand Mere 950. There's not a huge amount of feedback on this forum, but, so far, the feedback has been stellar. The standard ceiling height version (9.5") is the only oven that I'm aware of that comes close to the traits of a real Neapolitan pizza oven. You can make Neapolitan pizza in just about any wood fired oven, but if you want to do it in the easiest manner possible, you want a low dome.
http://www.pizzamaking.com/forum/index.php/topic,13956.0.htmlI'm not entirely certain how I feel about the way they do the bricks on the interior- it almost looks like they take the casting refractory, color it, and add wet refractory 'bricks' to the interior when they cast it, rather than using fire bricks. That being said, I'd gladly take a faux brick or even a full refractory low dome oven over any of the hundreds of high dome ovens out there.
And this, like many ovens, is a multi-piece unit so your contractor should be fine with it.
