Thank you scott123, SinoChef, and Woodfiredovenpizzero for the great information.
With regard to 2stone, I have known about it for a while. It seems to me no more than a perfected LBE. I am sure that it would likely make much better pizzas than my LBE, but next year I'd be still here wanting to upgrade to a real WFO.
If the consensus on the forum is that no pre-assembled oven possesses the basic requirements for a decent neapolitan-style pizza, I would just start looking elsewhere instead of regretting the purchase later on. Perhaps, Four Grand Mere is the way to go. Does anybody know any distributor in the NYC area?
Turning back to the ALFAs, I was surprised that there was so little information on this forum since the company seemed to have established a sizable mass-producing operation, now going nation-wide with Costco. My feeling, (as such it is not a factual statement) is that they came out with a nice-looking product, good Italian design, suffering however the structural defects for pre-assembled ovens identified by scott123.
A final note on the location of ALFA. On matter of Neapolitan-style pizza, I agree that being Made in Italy, even close to Naples, is not an insurance against lack of quality, China or not China. I lived for almost three decades 20 minutes away from Naples before moving on this side of the pond a few years ago. The difference of style, quality and flavor of the final product varies widely, and I presume that it has also to do with the oven used. True Neapolitan pizza is difficult to find outside of Naples, and you'll hear most Neapolitans (including myself) debating endlessly about which one is the standard even in Naples. Personally, I have gone through periods, starting from Michele ai Tribunali to Di Matteo. On a recent trip, I got great pies at il Presidente.
The province (call it the suburbs of Naples) is a whole underworld of different neapolitan-style variants and offshoots. A lot like the dialect changes a little bit from town to town, so does the pizza-style, except that the geographical boundaries are much less defined.
Anything outside of Campania (and basso Lazio to an extent), is often not worth bearing the pizza name not because I want to sound like a purist, but because I'd rather eat a good pizza in New York than an half baked, unsalty, pita like pie in many central-northern italian pizzerias. I suspect that it is lack of pizza-making skills as much as it is lack of good ovens.
Again, more suggestions accepted. It is going to take a while before I make my mind up but I will take a look at the Four Grand Mere. Woodfiredovenpizzero, how do you like the piccolo? - looks tall but kind of small.
