So last week I have finished my oven build!
I have closed the roof, attached the gutter, put another row of tiles in the ground and laid down a cable for electricity through our little garden.
It's so much nicer with some light out there.
I am also doing a lot of pizza but keep forgetting to take some pictures. The usual backing time is about 45 to 60 seconds. The oven stays hot - with the door closed - for about 4 days, slowly decreasing it's temperature.
I am very happy with the overall performance of the oven. The best way to heat the oven is to do it slowly.
Usually I start with a load of charcoal and then add some little pieces of wood. After two hours I add two big logs of wood so after three hours the oven is really hot and ready for pizza making.
Even better is to wait another hour, add more wood and then - I would say - the fire bricks are fully saturated.
So I would like to thank everyone here in the forum for being such a great inspiration. This oven build was not easy but I would do it again and can recommend it to everyone.
Whenever you are around - let me know. I would love to make you some neapolitan style pizza.