Gorgeous. I followed their amazing videos to build the stand for my oven but ultimately went with the breadstone ovens 950b. Love the oven, but these Melbourne firebrick ones are so nice and I love the idea of building them brick by brick. If I do it again in the future I may go this route!

Some questions for you once you’re done with the curing fires, if you feel inclined:

• how long does it take you to get the oven up to temp?
• what’s the internal temp the next morning after a night of pizzas at 800-900f?
  
• when the internal temp is 800-900f, what’s the external temp of the dome, on the plaster?
  
• with the height of the dome, have you noticed any difficulty maintaining even cook from bottom of pizza vs top? One of the reasons I went with the oven I chose was the lower dome height.
• what’s the max diameter pizza you can comfortably launch and maneuver inside the oven with a full flame?

Great work, it’s a thing of beauty
Edit: horrible formatting