Breadstone versus Forno Bravo versus ?

[Dippenwood]

After a month of trying to find and compare wood fired pizza ovens, I think I have settled on a breadstone 800 on a mobile cart. I thought last week I had decided on a Forno bravo 32 inch option. Anyway, does anyone have any feedback on these choices, and is the breadstone worth the premium over the Forno bravo?

[TXCraig1]

Not sure which FB you are looking at, but the breadstone/FGM would likely be my choice of the two.

[jeff v]

I've cooked in a FB a couple times and owned a FGM. I was very happy with it and Antoinne was always good to work with.

[Dippenwood]

Thanks Craig, I was hoping you'd weigh in. It was your reference of breadstone in another thread that got me looking at their options. I briefly considered an LA oven works oven in the 32 or so inch range, but their offerings don't seem dense enough. Free shipping was alluring, but I want a legit thick oven. I was considering the FB Toscana 80, by the way. What about Chicago brick ovens?

[TXCraig1]

I'd take the FGM over the Toscana. Not that the Toscana is a bad oven. The only Chicago Brick oven I've used is a really small one (~24") and it was built in and really well insulated. It worked well for the size.

[Dippenwood]

Thanks, Craig. Now just deciding on fully completed versus the kit. Leaning toward total turnkey ... Drop it off, fire it up.  I'm surprised this bulletin board doesn't have stickied threads devoted to particular ovens merits and reviews. I'm on a golf focused bulletin board and it's got stickies for clubs, brands, balls, etc.

[Dippenwood]

Thanks also to you Jeff. This forum has been very helpful

[Dippenwood]

Spoke with Antoine today... Ordered an 800 raised arch on a metal cart. If I feel ambitious later, once its arrived and set up, I'll post feedback.