[dmun]

In the northeast, the season for outside entertaining is short. Using the oven other times of the year is a trial. My oven is quite a walk away from the kitchen, and it means a lot of running back and forth. This is sort of a pain. Try to keep the oven as close to the house as is practical, even if it means building a taller chimney.

I keep fire handling tools (brush, rake, shovel) outside, and food handling tools (placing and turning peels) inside. The outside tools just stand upright in a length of clay flue tile.

An outside workspace is useful in the summer, not so much in the winter. I'm thinking of getting a stainless steel commercial worktable instead of building elaborate "wings". Just cooked pizzas go onto the indoor/outdoor dining table. They don't hang around long, anyway. High heat pizza is best when it's just cool enough to stick in your mouth. This isn't a dish you're going to want to re-heat for breakfast.

When you're making pizza, if you don't have enough flame to see at night, you won't have enough top heat to cook pizza. Retained heat cooking is another story. The inside of the oven is as dark as the inside of a cow at night.

Welcome, and good luck with your planning.