Fernando, before your mother in law buys a stone (or you buy one for her), please ask our advice on what stone to buy.
We get a lot of new members who are aspiring pizzeria owners that have never made pizza in their lives, but look at pizza and say "how hard could that be?" Making mediocre pizza is incredibly easy. Making great pizza is incredibly hard.
Every person is different, and, if you're incredibly motivated and baking every day, you can pick it up a bit faster, but, I think making pizza once a week is a comfortable training regime and, ideally, before the oven even arrives, you'll want to make pizza at least 30 times. Following this logic (Once a week for 30 weeks), you should have started a few weeks ago
I'm not trying to be mean or anything here- just trying to get you to understand that time is of the essence.
Are you able to use your mother in laws oven once (or twice) a week? Will it be accessible between now and January?
That's wonderful news that you don't want to precook (also call parbake) your dough. Nothing is worse than parbaked pizza. If you were planning on parbaking your pizza, we'd be done talking
Roma looks pretty good, but, I'm telling you, if you spend some time here learning dough and perfect your pizza at your mother in laws (and track down some good flour and cheese), you'll produce something far better.
The sales rep from Mondial is sending you the same brochure that's on their website. The same brochure that leaves out a lot of details. Again, perhaps there's a language barrier issue, but emailing a prospective customer readily available documents doesn't instill confidence.
This whole 'sole' thing is stumping me. It's probably a word in Italian that has multiple english meanings and their translator is choosing the wrong one. It could just be 'base.'
Regardless, if you are seriously considering purchasing these ovens, they need to cough up a lot more information. We know the tiles are food safe and can be baked directly on. We need to know how well they transfer heat to the pizza. Tile thickness and tile composition, and, if you can get it, the thermal conductivity for the material that makes up the tile. Also, it would to know if the tile is kiln fired or cast refractory.
Gas ovens, if they're engineered well and have plenty of power, are just as consistent as electric. The end of the video below has an example of the Marsal oven that I spoke of in action. They also go into detail about how the oven is made and the material the baking stones are made of.
Compare, if you will, the pizza baking in the oven at the end (seen below) to Roma's