Hey thanks everybody, it is a great deal, but I can build another and will have to, the floor height is 33" I'm shorter than the average bear but I wanted it the same height as my prep table, because I knew when I was busy doing the "pizza dance" I didn't want to adjust for height, I know it sounds strange but I don't like to think to much when i'm busy, actually some of my fellow pizzaioli's have work it and like slingn' pies from the hip and its at a height where most kids can really check it out. Below the deck insulation is an inch of wonderboard to bring it to height, forno bravo states there dosen't need to be more insulation than what is there. I know people say their ovens are ready in an hour, mine is about 90 min the temp sweet spot is about 750 for 90 sec. pies cooked in higher and lower temps but for me 750 and Im movin. I used flexbond mortar for give and a new grout called starquartz made of polyurethane I think, not a crack in that grout and I've been all over San Diego, great stuff. It was a lot of work but I wanted it built to last. The next one I build will be embedded in the trailer the same way. The oven floor is floated to allow for expansion.
