Final Layout preview

Heres a shot of bricks just placed where i kinda think they will go, its really good to do a dry run like this as i learnt alot just by seeing the gaps in the bricks, the slight missalignments, the odd floor brick thats rocking unlevel, how much side room i have, the actual position of the ash drop, how much room i have at the back and front etc etc.
The BIGGEST thing i learnt here was that the first FIRST thing you should do, as in the very first before you lay the bottom concrete is to choose your pizza oven floor bricks as how they measure up will/SHOULD decide the oven dimensions.

I didn't do this and i'm regretting it as i have had to do a bit of a "fix" to the design to accommodate. I'll need to cut some floor bricks to size, no big hassle but it would of been better if i didn't have to.

I decided to invest in proper base bricks (the white ones) and the proper mortar (fondue), the bricks were $4AUD each and the 20kg bag was $50.