About 12 inch. I've made bigger, but realistically, 12-14 inch is about the max I'd bother with, as your management of the fire vs the real estate the pizza takes up can be a bit awkward. If I built my fire at the back, I could launch a bigger pizza at the front, but then you don't get the flames licking over the pizza as well, and the stones don't stay as hot.
I've done some bloody hours in front of that oven in the past few years, that's for bloody sure. Seriously impacts drinking efficiency.I got you…….that’s why I’m tempted to go gas wood and pellets next time……temps are all important for perfect pizza that’s for sure
gotta be honest my pizza oven has been one of the better bits I’ve done over the years only down side is family and friends tend to come to mine instead thy own gardens for food these since I’ve had it
