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I agree I do not want (as someone else put it) a bomb shelter in my back yard for a pizza oven. I am going up to PA to cook on a Roundboy oven. I have talked to the owner of the company several times, and his wife. They inivited me up to see how it worked first hand.
With that oven I would finish it in a stone veneer even though it is not required.
Some people on this forum seem to think if it is not 44" and did not come from Italy or cost 10 grand it can't make great pizza. I just don't believe that.