[Nick]

Thanks!

I can take no credit at all for the design. The mason, Brian, deserves the credit. I'll post his photo with the next batch. He's a real New England character.

When it's done, Brian and I will share the first pizza. Then the excavator who dug the pit (and installed a totally new septic system on my property) gets a slice. I've promised lots of "first slices." But Brian will definitely get the first.

Our relationship has not been totally smooth, but I've learned to let go... I think.

I believe what James has said is a good thought to keep: Just going from a regular 500 degree electric or gas oven to a 900+ degree woodburning oven is such a leap that we should not get too intense about the finer points. It's so easy in life to get hung up on the finer points and miss what's really going on around you.

This oven is a "hybrid." It's not quite a Napoletana oven and not quite a Tuscan oven.

It's a real adventure!