Mitch, for what they're worth, here are my two cents.
Imo, if you are a Neapolitan pizza obsessive or plan on eventually being one, neither the Andiamo nor the Piccolo is the oven for you. The dome heights on both of these ovens are egregiously high. The height of the dome relates directly to the top/bottom heat ratio. The higher the dome, the less top heat is generated and the harder it is to achieve the characteristic leoparding of Neapolitan pizza.
Fornographer has made some stunning pizzas, but I believe, with his oven, should he ever yearn for something a little more Neapolitan, something a bit more Craig-ish, he's going to hit a wall. Maybe he'll do one Craig quality pie in one night, but have trouble doing more than one at a time. Whatever the outcome, his oven won't ever match Craig's.
Now, I know it's a lot to expect for a $2Kish oven to act like a $15Kish oven, but, we're seeing $3Kish ovens with more Neapolitan-ish thermal dynamics that ARE acting like their $15Kish brethren- or at least showing a great deal of promise- nothing portable, so that might rule them out for you, personally, but I'd still like to share the information before you pull the trigger.