I can't speak for any of these brands that you're looking at, and I'm still not 100% on board with the gas Neapolitan oven concept, but I would definitely discourage you from getting the rotating floor. That's way too gimmicky and unproven, imo.
The other thing I would suggest is, as you look at these ovens, compare surface area to BTU output and see which one clocks in with more BTUs per square inch of hearth surface. Dome height is another important factor, but I think making sure the burner is more than powerful enough for the horizontal dimension of the oven is critical.
Do you know the dome heights of these ovens?