Laura - I did a search of dicussions of outdoor pizza oven on Houzz and found several threads. Hopefully these will help you:

Outdoor Pizza Oven Discussions

Hey Laura, we design outdoor kitchens and pizza ovens and I love talking about them. When you ask about brands are you looking for a gas oven that ships to you, ready to hook up and cook? Or are you going wood fired and looking to do a big masonry dome or vault? There's pros and cons to all the different ways of doing it. Do you have a photo of what you're thinking of when you say "pizza oven"?

What we learned is that there is a lot of art and science to good pizza and bread ovens and it's easy to get wrong.

A good pellet grill like Twin Eagles or MAK (stay away from Memphis Grills as their quality has tanked over the past couple of years) do a quite good job w/ pizza. Get a good thick pizza stone, heat the grill and stone to 600-800°f and let it settle there for 15 minutes before cooking, and you'll get some great pizza's. Like others we've found Pecan pellets to be really good but other woods work well too.

Getting better than this from a food/taste quality standpoint requires a large oven with very accurate proportions. Many of the kits are too small or not proportioned correctly and the results are not as good as on the pellet grills. Sad and unromantic but it is what it is. There was one kit that people found worked well but I can't remember which one.

Custom works well if the person building it knows what they're doing and gets the proportions correct. If there's a good wood or coal fired pizza place near you then find out who built theirs and use THAT EXACT SAME PERSON for yours. Someone else can do the decorative stuff on the outside but the oven, access and chimney are not easy to get right.

Please post your outcome!

We have looked at several older house that still have the remnants of old brick grills, outdoor fireplaces, pizza ovens and other masonry structures in the back yard. The simple lesson I've learned is that these structures are big and heavy, fun for the one who first installed them, but a potential eyesore for someone in the future.

I would look for a high quality portable pizza oven, and design my backyard with a flexible place to locate and use that oven. If someday it no longer works well, or nobody wants to use it, you just get rid of it, and you now have a nice counter or niche that can be used for your new cooking projects.

Bruce

I did a lot of research on mine, ad it depends on a lot, including the type of pizza you are looking at making (Neapolitan vs NY vs Chicago vs..)) and what you want to use as fuel. the traditional wood fired oven gets high heat, but also can take up to an hour to heat up and saturate to the point it can cook the typical Neapolitan in 90 seconds. they can also be hard to control temp to run a lower temp-longer cook time pie such as NY style. to get a dual fuel option something like wood or gas, you are generally in the 4 to 5k range plus, and probably will end up using gas most of the time anyway.

I ended up with a john michael kitchen 'fuel' oven, which is a propane or natural gas only model. it cost about 4k, but is stainless and fits with mu other outdoor appliances. it can be countertop placed, or on a cart, and so far one year in it is working great. there is a BBQ company that makes something similar, lynx I believe, but it only can heat to 700 degrees as opposed to the 900 of the 'fuel'. another option to consider, at a much higher price point is the kalamazoo.. which starts as 10k.

a good resource is the 'pizzamaking' forums.. tons of dedicated guys who have been discussing this stuff for years.

steve

My neighbor imported a wood burning one from Italy, cost him about 3K. Great pizzas, and he's still learning.

If you can hold off for a bit then wait for the Modernist Pizza book that's coming. A lot of great info on pizzas and how to make them. It will likely influence what you buy/build.