Marsal MB (the measuring stick for NY style pizza ovens) = 55 btu per square inch
Comstock P031 = 22 btu per square inch
If you were handy and could block off the upper chamber, insulate it and create a new vent that bypasses it, which, in turn, would make it a single chamber oven, that would give you 44 btu per square inch. Not ideal, but better than 22. 22 isn't a pizza oven, but, rather a bread oven, or a pizza warming oven.
Right now, if you're willing to pay top dollar ($3K+), there are a couple of NY style viable electric countertops, but, nothing on the gas side in a countertop.
You'd take a hit in quality (and authenticity) with the smaller pizza sizes, but 2 Blackstones might work.