I have bought, and sold, a few Bakers Pride countertops, and a Chinese countertop that I completely rewired. From my personal experience, it is very difficult to find a countertop electric oven that does not have substantial limitations in the US. Most house wiring is 120 - so many manufacturers put out ovens that run at 120 - which has an upper limit of 1,800 watts per outlet. As Bob and Scott point out, that is basically a hairdryer, and would be enough heat for an 8 or 10 inch wide pie, but as you increase the size, you need much more heat. While I disagree with Scott as to home ovens, I have had miserable results with my two home ovens, he is right that a key measure is watts per square inch. I had an earlier version of a BP 18, I put in two 1 inch stones, and could get two pies out of it that were better, IMHO, than my home oven. However, preheat times were around 2 hours, not acceptable I think for most. Once you go to 240 volts, there are very few US models available, though I have not tried those, and went with a Chinese maker that was 240 volts with a single deck, and it was a disappointment, until I rewired it to get 4.6 watts per square inch of deck.
It had separate thermostats for top and bottom, but that doesn't really work if you want to do multiple pies unless you constantly fiddle with them - if you have the bottom stone around 600, you want the top element to be on during a 2 or 3 minute bake - so you have to turn the top therm down a few minutes before you launch, then turn it up right before you launch.
I have read some good reports concerning the Sage, and a few Italian brands, but IIRC, they are usually single deck models. As you go to double deck, you power requirements increase drastically.