"The dimension you have provided are wrong for a pizza oven"
This is my first post, so I thought I'd go straight to Il Padrone!!
I would like to build a 48" round oven that gives the ability to cook a wide variety of foods, not solely pizza. While I appreciate the design and thermodynamic of a true Neapolitan wood burning oven, I also see that its design can limit the types of food it can cook. Is this oven strictly for pizza, or can the lower height also accommodate most foods (ex. roasts, suckling pig, etc)? Have you prepared food other than pizza in the Neapolitan ovens?
I know you like the Neapolitan VERY MUCH, but for a wider array of food, should I look toward a high-vault oven? I could do a barrel vault, but I really love the round-dome, hand-built, brick-by-brick. To me, the round oven is far more attractive and I believe it will cook better too! Plus, I like the better challenge in building this one!!!
What should be the dimensions for a 48" round oven built for the purpose I describe above? (interior height, opening width, opening height, rectangle opening or arched opening, flue/chimney dimension, etc)?