The picture of the bread oven at your friends house looks really cool. It's great you have that to experiment with besides your home oven.
Your pictures of your pizza look great! Did you ever post a pictures of your home wolf oven? I see the beautiful oven you have outside. I really love the open and airy crust. I would like to get a longer fermentation. Right now I am only doing a one day fermentation, mainly because the market is closed Saturday and Sunday and I would need to also keep my pizza prep refrigerator on over the weekend. I keep my deli case on all week long. Since I have a business my electric is higher there than at home. With the coming of 2010, our electric here is supposed to jump 30% or more a month. I am trying to keep my business costs as low as I can. I am not allowed to just make my dough at home. It has to be made at the food approved stand.