I have been lurking on this site and others for a while learning and reading everything I could on pizza ovens.Here is my new oven that I just built.It is based on a design that I got off the M.H.A. " Masonry Heater Assoc.".web site.A lot of information on there site with some great Masons.I have been trying to decide what style to build and settled on this design.Easy to build and it is working great.I built this one in a temporary location and used RedART Clay and sand as a binder.Will use refractory cement when I build the permanent one.As you can see I got it up to almost 1000 today floor was about 500-600 degrees.Pizzas were taking about 2 to 21/2 minutes.Let me know what you guys think,and if you have any suggestions or other thoughts.Thanks.
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My New Oven "In Temporary Location"