Pook, I am a fan of the BS. I don't currently have a WFO, but I did about a year ago. Sold the house and the wfo along with it but that is another story.
If I was someone new to the hobby, I would definitely buy a BS first and practice making pizza on that before investing $$$ in a WFO or an ODK (outdoor kitchen). And even if I had a WFO already, I would still buy a BS to used during the winter and bake inside the garage unless you are like TxCraig who has a WFO in the garage and a limitless supply of wood, then I would not. There are many differences between a BS and a WFO, but the pizza results are very close. The advantages of the BS is that it heats up quickly and fuel and time efficient compared to a wfo. Sure, you won't get the romanticism of lighting up the WFO and tending the coals, but who cares about that when it's zero degrees outside. I cannot achieve those temps. Have had the same issues doing Turkeys and Fryers this way. The WSM and BS are both noninsulated and of similar construction, only difference being fuel type.
Trust me, you won't have any issues reaching or maintaining temps in cold weather in a BS. BTW, you can also add some insulation to your blackstone to help retain some of the heat but I seriously doubt you will need it. I haven't used my BS in cold weather, but I would not hesitate to beat real $ on it. It won't have a problem.
And if you grill pizzas year round in your ceramic cooker, which I have also made lots of pizzas in a ceramic oven, the BS will be a walk in the park. It's easy, easy, easy, compared to anything else you have used out there for making pizza. To me it's a no brainer, but that's just my opinion. You absolutely will not find a better or more versitile option for making pizza at that price point. And yes, I am willing to bet $ on it.