I know there are experts on this Bored -- wood-burning ovens!

Saul, this is super helpful. You've zeroed in on some of things I didn't even realize I didn't know, but that I had amorphous concerns about. I definitely want this to be a pizza oven first and foremost. So the Neopoliton dome is what I am after. I am not sure how much turkey or other roasting I'd really do. And you are right I am pretty terrified of trying to build it myself. But this gives me a clear sense of how much more research and thinking I need to do before embarking on the project. For better or worse we don't even have a plot of land (or even rough location) picked out yet; so, I've got lots of time. And you've made me think, if we have enough space, I should think about having both a smaller dome and a larger vault. From what I can tell, the smaller domes can heat up in about an hour, which is not really longer than what my electric oven with the pizza steel takes. And the wood burning dome will get up to the right temp, not top out at 550F.

Oh, and Pete, I never doubt your sincerity, but "charwood"? Really? BGE, which, as I noted, I love and will definitely include in my outdoor cooking playground, but their own website makes it clear that the fuel is charcoal.

http://biggreenegg.com/product/100-natural-lump-charcoal/

Perhaps you were thinking (correctly) of briquettes as the big no no?

Many thanks also to Jay for posting my query on another bored and getting me lots of useful info, much very much along the same lines as, although not as succinctly put, Saul's.
 
So...just how many pizzas will you make over your lifetime to make it worth the money spent on this? I'm simply trying to figure in my head how expensive a home-made pie would cost.
 
originally posted by Rahsaan:
...make it worth the money spent on this?
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For some reason I don't think the goal is to get the cheapest possible pizza.
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Exactly. If you think about it that way you definitely shouldn't build it.

Rather think of it this way: how many of your friends would be overjoyed to come over your house and drink great shit from your cellar while eating a great wood-fired pizza?
 
Rather think of it this way: how many of your friends would be overjoyed to come over your house and drink great shit from your cellar while eating a great wood-fired pizza?
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Huzzah!

That sounds like an open invite right there!
 
originally posted by Kay Bixler:
"Tsunami Escape Route" will be the name of Kirk's signature house made pizza.

What goes on a pie like that?
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Habanero & ham, hot sauce, cilantro and gorgonzola!
 
oh ye of little faith. it is unlikely this house will be on the coast. SE Portland or (more likely) Columbia River Gorge are the front runners, at the moment. (and I doubt I will ever put gorgonzola on a pizza, but I guess I should keep an open mind.)
 
originally posted by Jeff Grossman:
originally posted by Kay Bixler:
"Tsunami Escape Route" will be the name of Kirk's signature house made pizza.

What goes on a pie like that?
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Galoshes?
MREs?
Inflatable raft?
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Duck, watercress, wakame and tuna.

Mark Lipton
 
It is purported that these are the ingredients for Pepe's white clam pizza:
- 36 littleneck clams (boiled for 1 minute then pried open and shucked)
- 1/2 cup grated Pecorino Romano
- 1 tablespoon dried oregano
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
 
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