DIY Wood Fired oven

LINK to FLamesmiths website

I’m have a hard time posting pics but I added the link to their website so you all can see their ovens

You will get a lot better info at pizzamaking.com forums. I have no experience with Flamesmith. I have experience with Forno Bravo ovens (modular and pre-assembled) and Fontana (pre-assembled)

I hand built a mud oven, from scratch. It was a very fun process...and I actually rebuilt it three times as part of the learning curve. I used it for a spring/summer season, and then it developed fatal cracks. Now I just have the concrete block base remaining in my yard. Maybe one day I'll buy one of the modular ones that are made of refractory cement so it won't melt in our relentless rain & humidity.

A few thoughts:
--have a dry place to store your firewood. You see so many pretty pics of wood stacked beneath or beside an oven. If you do that in my zip code, your firewood will never be dry enough to light. So think about wood storage.
--wood quality: you're cooking with this fire, esp pizzas which are cooked with live fire still in the oven, so random softwoods aren't gonna cut it. Start looking for a source for well dried hardwood firewood, and get handy enough with an axe so you can cut it into pieces sized for your oven. The average load of firewood sold around here required quite a bit of labor to reduce it into useable pieces for my oven.
--plan your cooks carefully. Yes, you'll make pizza while it's screaming hot, but the temps will fall gradually over many hours. The first few times you fire it, take the hearth temp every hour or two. You can plot the falling temps and see how quickly it cools.
--bread bakes beautifully in falling temps. So work out a schedule that has bread dough ready to go into the oven at the right time.

The single best WFO how-to/cookbook around is Richard Miscovitch's From the Wood Fired Oven: LINK He covers much more than recipes--fire starting, fire management, etc.

Another excellent resource for live-fire cooking is Cooking with Fire: LINK Author Paula Marcoux is an archaeologist who has cooked in primitive settings around the world. She doesn't just cover ovens, but all kinds of other live fire cookery. Some interesting recipes, techniques, and LOTS of practical information.

I used to do a few pizzas, char some peppers, followed by bread. Then I would stick in an enameled cast iron pot of beans into the oven and forget about 'em for 4-6 hours....I left a pot of plain chickpeas overnight. Oven was still 325 inside when I got up the next AM. It was like having a giant slow cooker in the yard.

Interesting using the broiler. How far from the broiler do you place the pizza on the rack? I need to try this.