I just finished this oven in Winchester, NH. It contains some new insights.
Both came about due to the workspace counter to the right of the oven. In order to integrate the supporting lintels for the two flat granite surfaces, I veneered the three forward walls with stone to the point where the lintel would sit.
Veneered all around
|6" of insulation before roof|
Secondly, the three foot by three foot workspace would have been too deep if covered with one piece of stone. I raised the rear 12 inches of shelf on its own bit of stonework.
Custom brick ovens become a reality when the owner and I have an ongoing conversation about form and function. And because I quote the projects, neither I or the owner is bound to the unpredictability of "time-and-materials" where "better ideas or methods" end up translating to "more money".