Really nice set up. First class like the pies that emerge from your ovens depths.
I'm interested in your decicion to have the pie bulding area facing the oven mouth. In pizzareas it seems more common for the counter to run up on one side of the oven (perpendicular to the oven mouth.)
Also what sort of shelter do you have over the work area/oven?
Thanks, AZ. The decision was very complicated. Factors included the size and shape of the available area, protecting the oven mouth from the wind and me from the weather, my desire to build-in four different stations (WFO, Wok/Prep, BBQ Pit, and Grill), etc. In the pizzerias I have visited in Naples, often the person building the pies is different for the person baking them, especially during peak periods. But I think the arrangement I have is better for one person. On very cold days, it is nice to have the fire warming my back. On really hot days, I sometimes place the door in front of the mouth so that it doesn't impede the draft, but it does block the radiant heat.
The whole outdoor kitchen is covered by a roof deck - that is where I grow my tomatoes.