I am in the process of saving up 20-25k for a commercial grade wood burning pizza oven for home use (including construction, outdoors). I can drive my car til the wheels fall off, but I would really like to have a pizza oven to make good pizza. With this budget, any suggestions on which oven you would choose with this budget? Any thoughts on a gas/wood combo versus just wood?
From a guy who spent less than 1/3 of that (enclosure/construction included --- as a portion of an outdoor kitchen) on his oven, I'd urge you to consider spending less and therefore spending SOONER!
From a performance standpoint you can definitely make professional-level pizzas in my generic $2100 engine (guts of the oven so to speak). Just need dry wood and excellent dough.
From a homeowners standpoint I don't have to tell you that you will NEVER recover the cost of that oven when you sell your house. Someone might be psyched that you have a WFO but they aren't going to give a rat's a$$ what kind it is.
There are many degrees of ovens between mine and the Acunto/SF-level ovens that you are considering. Why not consider a Forno Bravo/FGM/etc oven (42 inch at least) that will give you why you're looking for at a MUCH lower price.
TXCraig was destined
to get his Acunto, I believe. I am not privy to what he paid, but I don't believe it was retail. Hopefully he will chime in and give his 2c on this matter.