As you know (because you have replied to my posts) I have just completed my oven construction. After a couple years of baking in a regular gas oven I now have what I think is a really good, and very attractive, WFO. Ironically, I too use my garage - to prep and serve - I run acoss the driveway to get to the oven which is outdoors.
This aside, I have moved on from being obsessed with the construction to focusing on what goes in, and comes out of it. I have been very frustrated by the variability in results, even when I follow the same recipe and work flow.
So, I started reading your string, and made it though 36 of 86 pages, and about 50 screen shots, before A) my wife made comments about me not paying attention to the kids and b) thinking wouldn't it be great if you had summed up all your experience in a single post. Well, it appears you did that here some time ago. Now I will print this out and study it. So, thank you for this.
You had made a comment on one of my posts about the oven, and then said "especially if your pizza is any good". I thought my pizza was very good, but it is clear that I have a long way to go, not just with the recipe but with managing the oven. The problem I have now is that I built the oven at my vacation place up in Canada, which I just returned from and can only get to occasionally. I think it'd be a bit nutty to build a second one......