re: Building a Brick Oven - Anyone here have one?

I have a shelf of books on building wood fired ovens, researched various brands from Four Grandmere to Muganini to Forno Bravo. Looked at various ovens in Italy, restaurant wood ovens in the US. Flew to Vermont to take a wood oven class from a master baking instructor.....and learned why I probably will never have a WFO. Seriously, before you spend the dough, find an oven you can borrow for a day. I learned that a hot, wet climate like mine is hell on an outdoor oven (most cannot be fired if wet), as well as a host of other reasons not to sink the dough into a WFO (and I own a Big Green Egg, so I'm not averse to dropping $$ on cooking toys).

For killer pizza, I use a Baking Steel with my ovens infrared broiler.
I'd buy a Pizza Kettle module for a Weber kettle grill before I'd bother with a WFO...see the kettle pizza kit here: LINK