Help me decide- Zio Ciro Subito Cotto 100 or Forno Bravo Casa2g90-with gas

[stlavsa]

First post here other than intro.  I have been reading the forums for a while now as we have been waiting for winter to pass so that we may break ground on pouring my pizza oven pad.

I am pretty convinced that I have it narrowed down to two options, my original preference the Forno Bravo Casa2g90 with gas option, vs the Zio Ciro SC 100 with gas option.   I am aware that a lot of folks here recommend the breadstone ovens, but I dont prefer the dimensions or the lack of burner options and if they did add burner they would be out of my budget.  (I'm building a lot more than just pizza oven). 

The biggest pros/cons I can come up with my two choices are as follows:

Casa2g90:   Pro- Better thermal mass/heat retention (probably??) but (con) lacks any type of portability and will take significantly more time for me to build vs portable unit.

Zio Ciro: Pro- Its tempting because it is complete, and slightly larger diamter at 39 vs 36".  I can build my stand than then slap down the oven hook up the gas line and shes ready to go.  Con-  Lighter weight oven so im assuming less thermal mass and retained heat?  It would be nice to heat the oven up on a Friday night make some WF pizzas and then Saturday morning and be able to make some bread or some breakfast or a roast etc.   I also wonder how big of a deal that would be since I'd have the Drago burner.  It probably wouldn't take much to get it warmed back up with a few minutes of turning the gas on.

I really cant find any comments/posts/discussions on the thermal mass retained heat of the Zio Ciro, can any one comment on that?   I open to any thoughts or suggestions even other ovens I may not be aware of. I do like to make bigger pies so I dont want to go any smaller than 36" deck.

[02ebz06]

I can't help you with either oven, but a bigger deck doesn't necessarily mean a bigger pizza.
All depends on the door opening and how big a peel will fit in it.

[Elchimi]

I would recommend to talk to Manuel from ZioCiro. The Zio ovens retain heat quite well despite being a bit lighter, the benefit though is much faster heating time until it is saturated and ready to go.
It’s a good compromise if you want sth non steel but not as heavy as the 800kg brick ovens.

[stlavsa]

Regarding the door size thats a good point and I have checked into that.  The Casa offers a 17" wide opening and the Zio Ciro has a 19" opening so thats another point for the Zip Ciro but not a huge difference.

I was on the Zio Ciro website and I sent in an email to their contact email address to check on the lead time for an oven as of course they are "out of stock" so that may be another deciding factor.