Very nice work! I loved the pictures of the unloading! I am in the process of ordering the Andiamo 70. Unloading it and getting it to the back is going to be very difficult, i might have to take apart my fence. If you don't mind I have a couple of questions.
1. How did you get that colour red? They told me it was only available in Bronze colour.
2. Second, Are you able to get more than one pizza in there at a time?
3. How long is your heat up time, to 900F?
When I was ordering, they had 3 colors available: green, bronze, red. I guess it depends on what they have in stock. It is possible to have 2 10 in pizzas in there. However, it will take a lot of skill with the peel and possibly a smaller peel of 6 inches to properly dance with a pie. On the videos on youtube, they made turning the pies look so easy. I quickly found out that it will take a lot of practice to attain some decent peel kung fu. The 45 minute heat time is possible. However, I like to saturate the oven with heat so the floor recharge time between pies is minimal. During the first weekend of baking, I had the floor at 900F. I think that was too hot and I got too much charring at the bottom. Last weekend, I was playing with different floor temps but I think most of the time it was from 800 to 850. The oven's behavior is not quite stable yet. I heard that over time (from the Primavera 70 owners which is what the Andiamo 70's guts are made of), it will be more predictable. I fire up the oven 2 or so hours before cooking the pies. It's still very early days and I'm still climbing a steep learning curve so I have not really developed a solid workflow yet.
Make sure to get good seasoned firewood. If you can get kiln dried oak, that's perfect. Also, I split my firewood into smaller pieces of about 16 inches in length and 2-3 inches in the cross section. I use a hand operated log splitter that I got for a reasonable price at Harbor Freight.
Owning a WFO is great fun. The learning curve, at least for me, is steep but there are a lot of smart helpful folks in this forum and also the Forno Bravo forum.