Sorry for my previous post, I do get passionate about the ovens.
Here are my recommendation:
- Oven with metal dome are affordable yet offer very little thermal mass. They heat-up fast, you can cook pizza as long as you keep a really good fire going. Some recovery time is necessary between pizza. Let the fire die down and it doesn't cook anymore.
- Pizza ovens, with thin floor and dome, medium price range, take a little longer to heat-up but do better on thermal mass. Once the fire has died down you can a cook bread or a roast but that will be it.
- Wood fired ovens, higher price range, take a while to heat-up but have superior thermal mass. Once you oven has been heated-up, you can remove the fire and still cook pizza for hours. After that you can cook bread, roast, pies, cakes and much more. You have a range of temperature over 3 to 4 days to cook anything you want, all that with a single fire.
As Tom said, the better ovens are the hand built ones with true refractory bricks.
The price also goes up as the oven is better equipped with doors, flue connector, insulation and so on, fully assembled.
Refractory ovens are very hard to build, even the best one can crack at time so it is important to review the warranty before making the purchase.