Gozney Dome vs. Refractory Oven

[pizzabear]

Hey everyone
I'm looking to upgrade my Ooni Karu 12 after about a year of making Neapolitan pizza weekly. I'm looking to upgrade for three reasons.

1. More even heat - The side of the pizza near the fire finishes while the door side is still raw on the 12" oven.
2. Better heat retention - The heat fluctuates between a raging hot flame and a cold stone in just a few minutes. I have to manage the fire after every pizza.
3. More space - it's tough to use a turning peel, so I usually pull out the pizza and rotate it by hand. Pulling the pizza out slows the cook and inhibits some puff in the crust.

How much of a difference in size and heat will a refractory oven make over a Gozney Dome? Are they worth >2x the price of the Dome? I'm not worried about the budget, but I want to ensure the value is there. It's also advantageous that the Gozney is the most portable oven on this list.

Gozney - Dome Dual Fuel $2,000
Internal measurements are 47x55 cm, smaller than the others in this list but much bigger than my Karu.

Zio Ciro - Subito Cotto 60 Wood/Gas $4,000

Zio Ciro - Subito Cotto 80 Wood/Gas $4,800

Forno Bravo - Napolino60 (No gas) $4,750
https://www.fornobravo.com/store/nap...or-pizza-oven/

Forno Bravo - Casa80 Wood/Gas $4,690.00
Requires extra cost in building out.
https://www.fornobravo.com/store/cas...t-gas-or-wood/

Forno Bravo - Vesuvio80 Wood/Gas $8,945.00
https://www.fornobravo.com/store/ves...n-gas-or-wood/

Thanks!

[Gulf]

Sorry Pizzabear,

Out of respect to our forum hosts, Forno Bravo, the forum doesn't allow direct links to competing brands. So, I have removed the hyperlinks.

Any proper performing, well built oven, with sufficient refractory, and the proper insulation will out perform any of the "tailgater" ovens on the market. We really need to ask you what you mean by "portable"?

[pizzabear]

Thanks for cleaning up my post. By portable I just meant easy to take with on a move or rearrange the back yard. I don’t think I’d cook anywhere but home.