I've been reading for a while and began building about six or seven weeks ago. I've leaned on the shared wisdom of the forum to guide me on this project and thought I'd share my experience so far. My dad is my inspiration on this project as I've been enjoying the fruits of his oven for the past few years. He just lives a little too far - I needed my own oven. My dad researched and designed his own oven and I'm not really sure how he came to his final design. He was raised in Naples and began construction on his oven shortly after retiring. The inside diameter of his oven is 48 inches. He doesn't have as much insulation as is suggested on this forum and his chimney is placed right in the middle of the top of the dome (I think he dropped it in some so the bottom of the chimney is lower than the top of the dome). Pizza in his oven is very good - we've made regular oven pizza on a stone in our family as long as I can remember - first pizza each time we cook is a Margherita. The wood oven is clearly better than anything we made in the past - the same crust in a wood oven is sweeter - almost like it's carmelized. However, I don't think he is hitting ideal temperatures - vent design and insulation are likely problems. His pizza is about 3-4 minutes. Here's a picture.
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Building a Neapolitan Pompeii Oven