[CanuckJim]

Jet,

These are questions we've all pondered at one time or another. For layout, suggest you go to the Photo Gallery and look at Finished Ovens. You will need counters to the left and right of the oven; storage underneath would be very handy. They are very convenient for both prep work and placing finished pizzas. Smooth stone is the usual choice for counter tops. In good weather, you could actually prep outside. This is a good thing, because speed on and off the peel is a factor. Design in a place to lean or hang up you oven tools. Oven lighting has been discussed at some depth here. Mine has a seven foot long portico in front of the oven mouth with pot lights in the ceiling.

You'll need a brass or copper brush for sweeping the hearth, plus a round and rectangular peel, plus a coal shovel, plus a rake. The Forno Bravo store sells these as five piece sets. Have a look at the FB infrared thermometer as well, very handy. For hot coals, find a galvanized tub with handles. Got mine at the local farm co-op; the kind of thing for watering stock.

Keep the questions coming. You'll get the best answers we can supply.

Jim