I normally use this. But this big bitch is staying where it is 
I will build a new one at new place
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They are bigger 
This is mine. Like yours, it’s staying when I move. I designed it so I could run a forklift under the hearth, lift it off the block base and take it with me. But, I made modifications to every one I built afterwards and I could definitely build a better one now. So, new house will get new oven.
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Yeah, #3 will be a barrel oven probably 4x6 and 10inches thick 
like northern central American, southern mexico, so i can bake meats and bread with left over heat from tomato/veggie roast and pizzas
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I can bake bread the next day after a pizza party as long as I put the door in front. But that’s actually one of the things I’ll change. Instead of 8" of thermal mass that also supports the oven, I’ll only have thermal mass under the oven diameter (42"). That will speed heating (takes an hour now) and reduce recovery time between pies because the fire isn’t trying to charge such a large mass.
Takes 3hrs now to heat. pizzas done in 45 seconds, with all all cooked/cured meats. Definitely need a door
I love your design, my no door/ door in front of chimney, i lose all my heat so I have to do it bread same night.
1 of many changes
Mine takes under an hour to heat up for pizza but it will continue to soak the thermal mass of the slab. I needed under an hour heat up times because I had 4 kids at home and if we just decided to do pizza it takes that long to do the dough. (Although a 48 or 72 hour dough prep is so much better.)
My door slides in behind the chimney so I don’t lose as much heat as with it in front. I designed the oven as a hybrid between the short pizza only style and the taller dome needed for a good crust on bread. It also lets me do a steam injection via a garden sprayer (used only for this) wand inserted through a small hole in the door. I made the door as a sandwich of hardwood on the front & back, a sheet of steel and a pocket of insulation.
I designed it close to 20 years ago for a friend I met online and he’s hosted the plans in his website ever since. They’ve been modified & improved over the years by a pretty cool group of pizza & wood-fired oven fanatics who came together around the concept 
You can find them at fornobravo.com - they’re the “Pompeii oven” plans. Free download.
My next one will have a gas ribbon burner for use in addition to wood and high-temp quartz lights for interior illumination for when the fire is low and I want to check on non-pizza items like bread to see how they’re progressing.
M unit on a Honda Shadow bobber. Somebody botched the factory harness with wire nuts and electrical tape.
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yup…that is a wedding cake… the fact it can be the one food to stop couples from ever having sex again…that is not why I posted it.
it is a ppicture of a wedding cake topper I made for a client…they found this on the web and asked me to make it for them…just think…cake toppers made from a plasma table…
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Flat bottom or spike? Or?
It would sure be awesome if it was a spike in the shape of a giant chain.
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it is only a small spike…
the cake was foam…all for show…it was for a full wedding but these days a lot of cakes are fake…so the decoration only had a spike and was spray painted…
@TinWhisperer you have no idea how much I wanted to make a flat base that was a ball and chain…it would have been so funny…but I did not know the bride and groom well enough to pull that off.
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Pretty nice! Are those Galvanized Hanger straps around the base of each tier?
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Thanks 
…and this is where its at:
EDIT This pic was taken a couple days ago,I am told that they’re finishing-up the chassis work as I type and they will be sand-blasting and applying the epoxy paint tomorrow. Also, they’re going on a shopping expedition for all hoses, master and slave cylinders for brakes and clutch, engine mounts, bushings, etc. These guys are good (4 of them), great team.
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at least it is not being dragged through the kitchen…
Are you sure about that. He may be taking it through piece by piece.
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A ways to go before it’s Moab ready!
Estimated another six weeks. But, at the rate these guys are going, I’d say much earlier. 
