Hi y'all-

[roxati]

Doing pizza research as we have almost completed our WFO in our beautiful Atlanta backyard.  Last winter we mastered homemade pasta and have done a lot of pizza in our kitchen oven but realized we need a WFO to really get it right.  Hoping to learn a lot from this site. 
We moved to Georgia from New York and realized that, except for Antico, really great pizza and pasta isn't easy to find.
So happy to discover this forum.

[pizzaneer]

Welcome, and you'll find a ton of useful information here from other WFO ppls and pizza fanatics. 

Could you share a little about your WFO specs?  Brand, model, size... or if it's coming out of your own head, some pictures and discussion of your planning?

[roxati]

We bought a Forno Bravo Casa 2G and is in place on our new patio; stonework is a work in progress. The WFO is the focal point of our backyard project which also includes a fireplace and built-in grill.  Lots of friends are expecting great pies, especially after our pasta success.
My father-in-law is from Italy and the rest of my husband's family is Italian so this is a pretty natural progression for us.
We grow our basil from seed and have had a few attempts at making mozzarella and ricotta (just can't find the right milk to use).

[pizzaneer]

Wow, sounds like a perfect situation for some Forno-cation. 

I hope you'll add a thread in the WFO section, showing your build and plans.  For those of us who think (too much) and dream (too much), it would be great!