@JConk007, I really just sat in my living room with a tape measure and little imagination. I had checked a couple oven makers for their floor and door dimensions, but it was mostly guessing. I knew I wanted to have enough space for 3 pizzas and extra room for cooler areas of the oven. Currently, I think its big but its perfect to grow into. I'm just learning to be a little more patient when starting the fire. I had to same problem when I first started BBQ-ing, I get anxious
By the way, you have a pretty amazing operation...wishing you continued success!
@thezaman, thank you! Also wishing you continued success.
Over the weekend I experimented with a Sourdough recipe of mine, and I was a little disappointed. The semi-charred parts were bitter / burnt, and it was hardly past golden. I did get wood from a different source, so, I'm a little in-between on what it could be. I do think that my ADY recipe was nearly spot on, I think a little more tweaking and it'll be perfect and pretty easy to work with.
Anyhow, here's a couple pics of my trials...