Sorry. Actually I see that you have one. A few questions:
Are you also shooting for Neapolitan style? How difficult is it to control temperature and are you satisfied with the actual outcome? Do you think it would fit two pizzas at once or just one?
Neapolitan style is the main reason I went with this oven. That was the only thing on my MUST HAVE list. Everything else was secondary. The cieling gets hot enough to easily cook the top of the pie without having to dome it.
IT took me a few tries to get it down, but now I start off with a big enough fire where the roof turns white (4 pieces of really small kindling, and 5 to 6 medium logs - then I light it and that seems to do it).
You could fit 2 pies, but the would not be side by side, that seems too tight to have enough room to easily maneuver the pies. Instead they would have to be one in front of the other. I just do one at a time, they cook really fast so keeping up with two is too much work.
The most I have done are 15 pies, duering one event. I made 10, there was a lull in the action so I raked the coals back over the floor, when we were ready I made 5 more back to back and feel I could have done several more.
The down side of this oven and any smaller oven is the inability to do several pies at once. At first I thought that might be a deal breaker until I talked to a guy who uses this oven to do events, he sells between 70 and 100 pies per event with no terrible lines.
The other thing is when I see a true work of art oven (Like Robyn B) I really wish I could swing one of those and cook from the comfort of my air conditioned kitchen - but then I would have to tear my whole house down if I followed that logic
If you are in my area feel free to stop by we can take it on a test drive. I am ALWAYS looking for an excuse to make Pizzas during the week now.