George2u about 7 hours ago
I did it too, after 2 years we decided to take it down and ordered an oven from http://www.fontanaforniusa.com/
After researching the market we decided on the fontana forni. We love it but at 900 lbs it really is not portable as they suggest, it does have wheels but moving that kind weight is never easy.
George, since this George2u is also from Laguna and posted about the same oven yesterday, I'm assuming this is you, right? I'm confused. Do you own this oven or are you investigating it?
As far as the oven goes... While I'm sure it does a great job at roasting, white ovens will never work for pizza- at least not the bulk of pizza styles that the kinds of people that love pizza are striving for. Not only will this not work for Neapolitan, but it won't work for NY style either, because of a heat imbalance that cannot be corrected for. Unlike other bottom heat scenarios, where heat can be deflected up and onto the top of the pizza, the enclosed nature of this setup prevents that correction. You can dial the temperature down, and, eventually, the top/bottom heat imbalance will begin to resolve, but you're not going to see this until around 450, which basically rules out almost all the favorite styles.
Perhaps if Chicago thin crust or Chicago deep dish pizza lovers wanted to spend an arm and a leg on a pretty outdoor oven, then this might be for them, but that's an incredibly small target demographic.