need help on custom stainless oven

[candiamel]

I happened upon a 36" x 36" by 24" tall custom made stove hood, empecably well made, and I want to turn it into the outer shell of a pizz oven. My plan (unless you guys change my mind) is to make an inner piece of stainless perhaps domed, then wrap it with a ceramic blanket and slide the piece mentioned above over it.
Any thoughts?
Some technical questions:
1. How high do I make this dome inside, considering that my goal is to make pizza. I hear that it should be a specific hight above the pizza?
2. I also happen to have a large propane burner that I'd like to use. My thought was to created a base under this "hood" and cut a hole in the center to mount the burner under a piece of kiln plate. But they're telling me that it will thermal shock if exposed to direct flame. Does that mean I have to put a piece of metal between the burner and the ceramic so it's not direct?
3. As with most typical stove hoods, the outlet is a the back. So, should I position the door below this exhause, or so that they are opposite?
4. What is approximate BTU requirement?
5. What is best material for base, assuming unit is to be moveable?

Many thanks for your help, and I have pictures if you need better explanation!

[JoeyVelderrain]

sounds interesting, pictures would help us help you

[BeanAnimal]

It is my understanding that discussion of DIY gas fired ovens is not allowed here on the forum due to the dangers involved with the gas burner systems and the number of fail-safes that need to be engineered and operable to render such a system safe.

That said, I am aso not sure I understand the concept. What does the stainless outer shell provide? It would need to be significantly modified and an additional inner dome (you suggest more stainless) shaped at a non trivial cost. All for the sake of retrofitting a freebie into something far less than ideal. There is no thermal mass, so the oven would need to provide direct and evenly spread heat (you mention propane) to cook with.

You have asked about the vent and chimney. If you take a look at the design of the ovens we build, the vent and chimney are above the opening arch. If you could fit a pre-cast dome and insulation under your "shell" and the opening lines up properly to a traditional chimney, then you may have a workable solution. You would need an insulated floor (FB board with fire brick over it) and then the pre-cast dome and insulation with your "hood" being the protective shell.

[Lburou]

Here (Steel Dome Oven) is one oven made of metal....It is wood fired though.

The home made gas oven you talk about is a good way to visit your family at the burn center. Make it a wood fired oven.

[GianniFocaccia]

I like your out-of-the-box design thinking to modify an existing structure into an oven. But because your oven plan does not incorporate the most basic elements of a true WFO (refractory dome, floor and wood fuel source) you are essentially re-creating a very expensive gas oven.