The weather is nice, and I've started building the base for my wood oven. Before I get too far down the road, I want to make sure I'll be happy with it.
It's based on a design by Alan Scott in his book, "The Bread Builders." Most of the ovens built from his design are for baking bread using retained heat; mine will be mostly for baking pizza using an active fire in the chamber.
The current plan is to build an oblong oven with a useable hearth of 24" X 30" I intend to bake only one pizza at a time, (but quickly!). The base measures 48" x 56." So I am already limited to some extent.
I have read in another thread where Bill in SFNM lamented having a 35" oven, wishing he had built a 42" diameter dome oven to bake more than one pie at a time. So I realize that I would ALWAYS want a bigger oven.
The question is: would a 24" X 30" be such a pain in the butt, i.e. SO SMALL, that I would lament the time and $$ I put into it?
FWIW, Alan Scott confirmed that it would be suitable for baking pizzas using direct heat with a fire in the chamber.