Building a Brick Oven - Anyone here have one?

We make pizza nearly every week. (tipo 00 flour, good tomato product, 500 degree oven, cast iron...etc)

I'd like to keep it under $3k. Ideally closer to 2k

Yeah, you can do breads for sure and I've seen lots of people doing roasted meats and vegetables. There are tons of kits out there, but I think bricking your own is the most cost effective.

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I imagine you can do more than pizza in that?

I like the look of that

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I saw it and thought the same, and I never cook pizza at home.. But I could start.

Moist brick heated to 700 degrees won't split immediately, but it will tend to spall/fail way way faster than it should. The refractory cement ovens seem like a better choice for our climate.....and I'd build a rain shedding enclosure or roof/shed too. Various ppl involved w ovens told me you should wait 1-3 days after a rain before using an uncovered oven, then build a small fire to dry it out. That would seriously limit oven useage in our climate, ya know? Have you looked at any of the ovens on carts? The pizza sizes run 3-4 grand, and you can roll em out of the weather. Bread Stone ovens has nice pizza carts: https://www.breadstoneovens.com/collections/vendors?q=four+grand+mere

Oven management is key...how to build the fire, where/when to feed it, quality of firewood, etc. It generally takes 45 mins to an hour to get even the smallest Forno Bravo up to temp. If you want to see a FB oven in action, go find the St Clair pizza truck. It uses a FB installed inside the truck. LINK

Kettle pizza insert pies look every bit as good as WFO pies, with far less fiddling around.

But the GOAT is a baking steel.

My grandfather has one at this house that we use for smoking more than pizza, but we just don't make a lot of pizza. My advice would be what ever size yo think you need, double it.

Side note: Have you ever tried making pizza in the green egg? Had one at BiL's house once, it was good chit

Does that Kettle Pizza work on a 22.5 WSM on only on a regular 22.5 Weber kettle?

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It works on a regular 22.5 Kettle but is adjustable to 18". I use the Kettle Pizza kit with steel accessory and get great results. Can maintain 800/900 degrees.

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what is your base grill/smoker that you are putting it on?

IE will it work on a WSM or does it have to be a regular kettle?

I use it on a regular 22.5" Weber Kettle and I think that is the best size to use. I also have an 18" WSM and think it would be too small for pizza making.