From everything I've read here, it would seem a small (24-28" inside diameter) oven might not be big enough to keep me happy, so I was considering something a bit larger - in the 32-38" range. The challenge is... while my wife is somewhat on board (gave me a "maybe" answer for fathers day... lol), she wants input on the aesthetics, including size. We are planning a backyard remodel also, to include a modified rumford fireplace, 8' island with grill and a pizza oven. We want to keep them all with the same materials on the outside (natural Austin stone - rust colored is our preference). The challenge is the exterior size of the oven... if I run a stone veneer (~4-5 inches thick) up and do a gabled roof, I am struggling with outside dimensions:
- 36" diameter + 6" insulation (3" each side) + 6" wall thickness (3" each side) + 1" hardi backer (1/2 each side) + 8-10" stone veneer (4-5 each side)
- total width = 57-59 inches.
The only ways I could come up with trimming visual weight would be:
1. Go with thin veneer (1-1.5" thick instead of 4-5", shaving off 6-7" width)
2. Give up on the gabled design, only run stone veneer up to oven base and do oven base as a pour-in-place concrete counter, shaving 8-10"
3. Go with a smaller diameter cooking surface - maybe going down to 31-32"
Please provide some input based on your experiences on either the options listed above or anything I may have missed. I'm not in a huge rush, as I certainly plan to wait until at least after I take a pizza cooking class @ Bread Stone Ovens before we finalize design, but as a planner, I can't wait that long to at least come up with a potential "final design".