Realize though, that there are literally thousands of AS ovens out there, and most people who use them have no other point of reference so they love their oven, and that is fine too.
Forgive the hijack, but I am looking to offer the viewpoints of a bread baker. Perhaps I've let my feelings on this matter fester a bit too long, and I apologize in advance for this rant.
I own and operate a 32"x 38" Alan Scott style oven, built from "Ovencrafters" plans. I primarily use this oven to bake bread (obviously, it is a bread oven) once every two weeks, for a local restaraunt.
The firing and saturation of this oven, from ambient to bread baking temps, requires about 7.5 cubic feet of hardwood. This amount of wood will saturate the oven to 550 to 600 degrees 3.5' to 4" deep into the cladding. Once saturated I am able to bake 72 lbs of bread using dough with a hydration of 73% (three batches of 24 lbs each). Once baking is done, the oven temperature is typically still in the 350 to 400 degree range, and by weeks end it is in the neighborhood of 150 to 170 degrees.
For anyone out there that built an Alan Scott style oven primarily to bake pizza, you certainly have made a mistake. However, these ovens have their place, and are hardly the wood gobbling monsters that you make them out to be. Perhaps I am being a bit touchy, but it seems that Alan takes it on the chin from you quite a bit of the time, even to the point of recommended book burnings (on another site). I don't think that your appraisal of his (or Dan Wing's) contributions to WFO construction or use, in this thread or others, are fair or deserved.
For the record, I do own a forest, and have yet to make even the smallest dent in it.