It comes in both 12" and 14" and really would like to know if anyone had used anything like this before, With our tiny garden area a full pizza oven would not be practical and currently use the stone bases in the oven to cook them, but nothing beats a wood fired oven..
I use a stone on the BBQ at the moment and get decent results, I agree JEC I probably don't need the oven either but....... I saw it and it's shiny and I'm weak.
After cooking Pizza's at around 500f - 600f or 260c - 315c (can quite easily get it hotter) I spread the embers out covering the entire cooking surface (which cleans it) and replace the door, it sits at a fairly steady 482f - 250c for about 3 hrs before it starts to drop, if you added more wood at intervals temps would spike slightly for a short period as the wood ignited but I imagine it would maintain the temp indefinitely. I bought the stand that goes with the oven made from wood, very sturdy and fully treated, click the link and you will see them on the site. Tried posting pics but not got that worked out yet, Hope this helps.