Building a Brick Oven - Anyone here have one?

How often you make pizza?

What's your budget

I built a 42" Forno Bravo Pompeii oven and use it all the time. I sourced all the materials in the Baton Rouge area other than the fire brick. The brand carried by a supplier in New Orleans (Alsey) is superior to the fire brick sold in BR (Butler). I mixed my own high heat mortar. For the mortar ingredients, I purchased the fire clay at a ceramic shop in town and a particular type of lime and fine mason sand at an old Ace hardware on Foster Drive. Quikrete Portland cement was also used. The insulation came from an industrial insulation supplier in Gonzales. You can save money by getting the materials locally rather than purchasing online. Shipping costs will kill you.

I've cooked just about everything in it. Whole pigs, redfish, turkeys, kabobs, pizza, etc. If you want to smoke things, it's ok, but the smoke rises and the meat is on the floor so you don't get a lot of smoke moving over the meat. Did smoke pastrami over the weekend that came out great.