Best bang for your buck was what I am after. I want an opportunity to cook in these various ovens as well. I have only cooked and baked in the Ferrara in Greenpoint and a friend's self-made WFO (as far as WFO's go).
If it was modular and movable that would be ideal.
Capacity for a home one would not need to be that great -- 2-3 pies. For a restaurant WFO I think I would want something bigger than the Ferrara at PG's.
Budget is going to be partially determined by what the market prices are for these ovens -- they cost what they cost and that's what I'll have to pay.
I think it is mostly implied that a WFO would be used for Neapolitan/Nearlypolitan. I could bake other styles when it is cooler but these ovens lose heat fairly quickly when used for unfired cooking.
I do want something that is easy to get good results with/not tempermental.
@Jet_deck I'd certainly hire you if you are building the oven I'm after. Be great to try out your oven some time when you are done.
What do you guys think of http://www.marraforni.com/
? For those that have used them and used a Ferrara, have you noticed differences?