David - In doing my research, the Forno Classico Piccolo Grande oven appears to be constructed better than the Forno Bravo Primvarea 70, although I'm sure both would do a great job. The Forno Classico ovens have a real brick dome, whereas the Forno Bravo is a cast refractory material. The thickness of the Forno Classico dome is more, which I think creates a better thermal mass. Per Giuseppe, it can easily get to 1,000+ degrees. I think the oven floor size is larger as well - 32" x 35" compared to the Forno Bravo, which is 28" x 35" and it's a real, terra cotta floor. I wanted the ability to put 2 or 3 pies in the oven at the same time. Also, the dome height for the Forno Classico is 22" compared to 26" for the Forno Bravo. Everything I have read seems to indicate that lower dome heights are better for creating the heat distribution required for a true napoletana pizza. Plus, you get the granite hearth and the option to have a mosaic tile exterior (option that costs money). Finally, the Forno Classico weighs in at 750 lbs, compared to 600 lbs for the Forno Bravo - simply stated, there's more mass in the Forno Classico oven.
In the final analysis, I didn't want to build an oven and I didn't want to hire someone to build a permanent oven as I wanted the ability to take it with me if/when we move. Albeit, it's a heavy oven (750 lbs), I'm still able to move it when we're ready to move. To me - it's a matter of personal taste and budget. Like I said, I'm sure the Forno Bravo oven is a great oven but the Forno Classico, in addition to the differences outlined above, just makes a personal statement to me - hand built by an Italian artisan (Giuseppe and his team), brick by brick - a real quality, brick oven. As I said before - given my Italian heritage, I'm a sucker for all things Italian...;-).