![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZUK54WqRLpMZ4zDhC8REj9MfDkdITXWffqAA-AnBZc1vIHztJng8MwTNV7jBaARwCv6k8Uzmcp2vbwhW7AY3YOZJsj3BUKeEA1GRZMTAHGZ3fquYzEppHFH3bGasGx3QvP5-LjcS3k5i/s200/first+firing+%25281+of+1%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAxZIMB6mXiBM5qNGeZgdcWm7hK8Nj6V-P5ByWIPOo96AllmlammOc1Na64iOPwBl_QFxg-RZMelDJUm5mP-3ylOmhLCILrIDbGRyyw87VeM0MDXJ5n-cMKtT6VPBGPDN9sA6PJVx3m-G/s200/arch+detail+%25281+of+1%2529.jpg)
Still, I hesitate to sacrifice the potential beauty that the attending public looks for when they walk up to a brick oven for a fresh-baked pizza or bread.
Here are the photos:
This oven has an Irish limestone shelf and keystone and a synthetic slate roof with a copper cap.
It weighs approximately 4500 lbs and has both high-temp fiber insulation around the dome and 60 cubic feet of loose vermiculite filling the enclosure.
When I fired it to 750 F, the interior was still over 200 F three days later.
The trailer and oven rode well pulled by a 3/4 ton pickup truck with electric brake controller.
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