Hi Jan..............welcome to the Forno Bravo forum. My oven is 1.2 mtrs or 47.25 inches. I tend not to force heat up too fast as I'm aware that it is still curing even now. I can get it up to 'white dome' stage in about 2 hours but I imagine that with a 'scarey' fire it would be faster. Also my oven does not benefit from state of the art insulation. No cal-sil or refactory products which would probably reduce your heat-up times. It is very much a traditional Turkish build.
As far as size is concerned, unless you are catering for really large numbers a 42 would be ample. I have done a full meal for 30 in the oven with lots of room to spare. Dmun is correct...........a 1200 mm (47") oven is approx 25% larger in volume compared to a 1066mm (42")
I am not yet up to speed on pizza but I imagine that even a 42" would require a full time assistant
42" seems the sensible choice.
