I have to agree with 007. I have not been able to find a new oven that cooks as hot (or as well) as the older ones. I often go to other peoples homes to make pizza, and the old ovens always seem to get hotter.
If you don't have any place to put the old one, and you absolutely have to replace it there is another option. I have modified my one year old maytag oven so that I can open the door while the cleaning cycle is going. This seems like a very unsafe practice, and maybe it is. I do feel like I have had good luck so far. Since my maytag is the bottom of the line self cleaning model ($350), it never seems to get so hot that it is really dangerous. I have spilled sauce on the glass a few times and it has not broken. In fact, I wouldn't reccomend the oven if you actually wanted a good cleaning cycle. I have had spills that don't even clean up that well with a full four hour cycle. It does work fine at 550, and can get up to 800 if you really let it go for a long time on self clean. Most of the time it hovers around 700 especially if the door has recently been open and shut. Again, I caution modifying some of the better ovens, because if left to cook on the cleaning cycle they can reach up to 1000, which would definitely scare me.
Also, on some of the newer ovens it is easy to calibrate them to get 25-75 degrees of extra heat. At first this may not seem like a big deal, but I have cooked in ovens that were way too wimpy and slow for me. After checking the owners manual and calibrating for an extra 50, the oven performed WAY BETTER! I never knew there was such a big difference between 550 and 600, but there really is. I think that if you can get a new oven that can calibrate for the extra temp, you should be pretty close to your old oven's performance.
As a side note I do really prefer the 700 plus ovens, but I am pretty sure that most of the commercial pizzeria ovens max out at 600 or 650. I rarely see one cranked all the way up.