I've blatantly pinched the topic title of the thread that Jeff (shuboyje) started some time ago, because I'm in a similar situation to the extent that I'm building my second WFO.
The first one I built provided us with fantastic Neapolitan pizzas but when we sold the house I had to leave it behind
Then we rented for a while and then started to build our new house. The build was supposed to take 6 months and be nice and easy. In reality, its been 2 years now, still not finished but I''m finally able to start thinking about the outside of the house. Recently we got the patio poured and the pergola is up. So amongst the many other jobs, I've started the foundation for the pizza oven MKll.
I want this to be a low dome one with a 105 cm (41.3") diameter hearth, 40 cm (15.75") height, semi circular opening of 46 cm (18") wide by 23 (9") cm high and a neapolitan style vent. The wife is worried whether we can still get a roasting tray in an opening of that size (with a small turkey) so her and I might have to have a few more discussions about that.. If anybody with an opening of that size and shape has any experience with getting roasting pans in there and/or using a tuscan grill (like the forno bravo one), please chime in.
With my last build, the oven/vent transition caused me a lot head scratching, so I'm thinking about doing one in steel with the kind help of a mate who does welding. We'll see how we go.
Either way, its been almost four years since I had a really good Neapolitan pizza (my own) so I'm getting pretty anxious. All of my family are super keen for me to build a new oven as well (wonder why?
Here are the first couple of pics, nothing exciting yet.
Peter from NZ