Alot of it has to do with the pizza maker. If you can make good pizza, you can adapt to the cooking appliance to make it the best it can be. There are some differences though.
First, if you are talking super high temp pizza there is no comparison. Blackstone can do it. Ovens can't.
Once you get into a similar temp range things start to look a little more comparable. Because of the way the burner is set up on the Blackstone even at lower cooking temps you will get more charring on the bottom and top of your pizza. Typically, there is a bit more spring in the outer crust on the Blackstone.
When I have pizza parties I make the deep dish and thin panned pizzas in the oven, and the hand tossed ones on the Blackstone. Blackstone is better, but not by miles and miles. Especially if you have a decent kitchen oven with a good Steel or stone setup.
