Trevor, you would think that, in a forum dedicated to pizzamaking, where the vast majority of members are home bakers, you'd see a great deal of attention directed towards purchasing home ovens. Unfortunately, that has not been the case. I just did a search and found a couple threads asking for help purchasing a gas oven, but, came up with nothing recent related to electric. I think the fact that ovens tend to last quite a while, that there's so many models and that these models keep changing, prevents any real knowledge base of great ovens for pizza being generated.
It's been almost 10 years since I've shopped for ovens and I understand there are a lot of technological changes that may make for better pizza making, and even if there aren't any fancy tech upgrades I understand electric oven quality has simply just improved.
Your understanding is incorrect. Home ovens are a prime example of the classic idiom 'they don't make things like they use to.' In the last ten years, we've seen a shift towards seemingly advanced technological gimmicks (that can end up being a hassle) with a drop in build quality, longevity, power and peak temp. It's a lot of smoke and mirrors, with complexity ever increasing and quality decreasing (for reasonably priced models).
For instance, the huge 'advance' of the last decade(s) has been the keypad. Not only are keypads usually the first thing to break on an oven, they're a hassle to use. Great NY style pizza requires the that broiler be turned off and on a few times. Do you now how many keystrokes it takes to achieve this? When you're doing a party, and have a thousand things to worry about, the last thing you want to have to do is stand at your oven punching buttons.
Keypads also go a very long way in preventing customers from knowing an oven's peak temp. Because there's no dial telling you how high the oven is supposed to go, you're at the mercy of salespeople and literature- both are which tend to be ridiculously lacking when it comes to peak temp specs. I can't tell you how many hours I've spend scouring oven manuals looking for an oven's peak temp without any success. I wouldn't necessarily call it a conspiracy to defraud, it's just ineptitude based on a public that doesn't seem to care how hot their ovens get and doesn't demand this information from oven manufacturers.
And lack of peak temp specs is just the tip of the iceberg of hard to find information. Good luck finding internal dimensions or oven wattage. Total wattage is frequently listed, but it's almost always oven + burners, not oven wattage on it's own- and forget ever finding broiler wattage- which, unless you're standing in front of the oven looking at the coils, you'll need to know if you have any aspirations towards Neapolitan.
They still make traditional, dialed, non keypad ovens, but, for non commercial ovens, these tend to be the cheapest, and, when the prices drop that far, things like build quality and power become an even greater concern.
Long story short, this isn't going to be easy. Let's start off with a few questions:
Freestanding or wall mounted?