Looking to start making some Napolitana's [maybe NY style] 14" & 20", looking into wood [more difficult to get the correct type], and coal [more fees-able]
Materials here in the Dominican Republic as far as heat treated brick is really a trial and error, they will sell you something that they say is for brick oven but really I would not trust the vendor; I can always purchase it in Puerto Rico and ferry it to the D.R.
In my town no one has a brick oven, regular chain...Pizza Hut, Papa John's, Domino's
Just wondering also on the consumption [pounds of coal per hour to maintain a 700 degree ]for a baking area about 40"; height 14"
thanks for your help