Everyone loves pizza and brick oven pizza is about as good as it gets. The whole point of the brick oven is to bake pizzas between 800 and 1000 degrees giving you that crispy layer of thin char over an airy breaded crust. Much better than the paltry results you can get with a conventional oven that only runs about half that heat.
And look I get it, a brick oven in the backyard seems like commitment, but in reality you can build one and take it down in the same afternoon. Just ask Michael O'Malley of the Machine Project who shows you how it's done. You'll notice that it's mostly stacking firebricks in the right way.