I borrowed ideas from members Michael130207 & ridr44 (dan) & came up with this.
Thanks guys for your inspiration!
My investment so far is just south of 500$.
For now, the only permanent fixture is the base slab.
The only mortar I used is fireplace caulk to seal the gaps (from the outside) made by the 1/4" angle iron in the ceiling.
the floor is 31" wide by 32" deep. I had the angle steel cut to 40" to achieve a 36" floor, but scaled it back a bit when it looked like I would be short a few bricks. I can always make it larger.
The chimney is 8"x8"x 24", with an improvised cap.
Test fired last nite. It took about 3 hrs to reach a floor temp of 800. I am sure that there will be a learning curve with fire management, as I have no experience with a WFO.
I baked a marinara, & then a margherita w/ linguica (pictured).
My test dough was Caputo pizzeria, 60%, fermented 24hr.
I didn't time the bakes- My guess is well under 120 sec. The dough was tender & very different from the pies I make on my 2stone grill at similar temps.
I welcome input & ideas.
My wife thinks it's ugly. I prefer to say it has influences from classical greek, bauhaus, & soviet gulag architecture.
It could also be the love child of The Hulk and Miss Tomlinson, my 4th grade teacher.
I look forward to happily burning through some firewood, which in central NY is plentiful & inexpensive.