I'm fully aware it's a several-hour ordeal; it'll be well worth it, though! We have plenty of family members lined up waiting to try a slice from it.
Unfortunately, we can't afford to buy both, even over an extended period of time.
That, of course, would be ideal.
Great looking pie! Good luck with your WFO!
I believe the oven we're building has 26" of floor space on the inside of the dome. It's not super-small, but it's not massive, either.
About a week ago we started on the dome but ran out of the refractory mortar and had to have another bag ordered. It arrived yesterday, and tomorrow we'll continue on (hopefully finish) the dome. We have a dilemma, though; we don't know whether a vent is necessary. We're basing the design of ours on a book we looked at (the name of which escapes me now), which claims the airflow is created naturally because of the way the opening and the dome are shaped together. Can anyone confirm whether or not this is possible and, if so, the vent is still a required element?
Thanks again for all the replies! I'll post pictures once the oven's done.