Great, so in terms of gas, what btu should i lookout for and what operating temp would you recommend I operate at? http://www.pizzamaking.com/forum/index.php/topic,21479.msg217699.html#msg217699
The operating temp depends on the oven. For a 5-6 minute pizza, it could be anywhere from 500 to 650.
Deck ovens have the stone built in. Manufacturers all have their own type of the stone that they put in their particular ovens, but they are all pretty similar.
You have two ovens with specs that will guarantee you your desired bake time, the Marsal MB 60 and the Pizzamaster. The Pizzamaster introduces the gas vs. electric fuel cost question- a question that should have an answer within the links I provided you. The Marsal MBs, new, are not cheap ovens and there's no guarantee of finding a used model. If you want to purchase a used deck, there's an okay chance it will give you 6 minute bakes. If you're hoping that a pizzeria owner on this forum (of which there are very few) will chime in and say "I use x oven and get 5 minute bakes" and then, when you go to Craigslist or Ebay, you'll find that exact oven used, it's not going to happen. If you want to go the used route, there's nothing wrong with that but you've got to do your homework. First thing you've got to do is gauge how many pizzas a day you'll be making, which, in turn, will give you a deck size to look for. Once you have a deck size, then you start looking for deals. When you find a really good price on a used oven, post the specs here and we'll be able to tell you if it has the necessary specs for 5-6 minute bakes.