Any chance of splitting this off of Reeps thread?
I've always felt that the oven door is pretty critical. Thermally speaking it is a masonry black ovens biggest issue. Think about it, you have a giant gapping hole in the side of the oven you are trying to keep heat inside of, logically that leeds to the fact that as small as possible while still meeting all of it's functional requirements would be ideal. 63% is a good number, it is proven to work, but I don't feel it is the only way to go. One glaring flaw in the idea behind 63% is the fact that it doesn't take door shape into consideration. a 63% rectangular opening and a 63% arch are not the same. Somewhere on FB I have graphics with all the numbers showing this if anybody wants to look them up, lol. Another point against 63% is the fact the Neapolitans don't use it. They use one standard door size, which I bet most people who work with a Neapolitan oven daily will tell you is just about the minimum size possible to do everything you need to do though that opening.
So, although 63% is a good rule of thumb, and if building an oven one worth working with, I don't think it's the end all be all some people think. I've seen many "veteran" members of FB advice people to demolish newly built ovens that do not have 63% doors, because "the oven won't work". Do I LOVE the door height on FGM ovens? Certainly not, I'd love to see the standard neapolitan sized door used on all their oven(or really the 18 x 8 arch door I prefer), especially the extended height versions. Would it ever stop me from recommending an FGM oven? No way, from everything I have seen these are the best oven kits on the market for Neapolitan pizza, especially the Brick versions.
Can't wait to see the oven Reep, I know you are gonna love it!