Pizza

If you're not going to invest a lot of time or more importantly money into it, then go for it and have some fun. Ultimately l think you may find it frustrating, note from the pizza he cooked the edges were burnt but the top was still pale. This is because the traditional style domed or vaulted oven reflects the heat down onto the pizza as well as the heat coming up from the bricks.
If you have a little bit of cash to spend and want a more permanent oven look at a clay oven http://www.clayoven.wordpress.com they can be built in a couple of days for not a lot if you can beg, borrow or forage the materials.
If you have lots of time and cash go for the full brick oven.
Lots of info here. http://www.ukwoodfiredovenforum.proboards.com

Interesting! So the dome shape is key to get a good heat spread in the oven?

I assumed it was due to having the pizza too close to the burning coals.

The reason I want to build a temporary oven is due to us potentially moving house in a few months, so I'd like to bring it along. Once we settle down and buy a place, I'd be keen to build something more permanent.

Would an upside down wok-pan somehow wedged into the ceiling to the trick you think?

The heat need stop circulate. Rising from the fire hitting the dome and falling on to the pizza. The chimney needs to be at the front of the oven too. These things are important. The pizza oven my friend bought is shit. Its annoying.

I'll check it next time I'm in the area... although it'll be hard to beat the Queen Vegan... just had a look on their site and after the slight fit I had due to flashing colours, it doesn't look like they do it anymore?

Chimney in front should help heat / air circulation, even in a square oven, and shouldn't be too hard to add to the construction

Do you think a square oven is a waste of time? I want some really good pizzas if it should be worth it. I'm already doing properly good pizza in our regular oven with a pre-heated stone and heat on full whack

Throw that stone in the bin right now.
Home pizzas should only be done in a frying pan/under the grill. TRUST ME ON THAT ONE (1 year experimenting).
Square oven won't work very well. We are fitting a custom dome inside the oven in the woods...

I'm getting great results with the stone, so it works well for me. What difference does a cast iron pan make?

(don't like to dry out my cast iron pans, takes a few rounds of frying to get them good again afterwards)

You'll realign your perception of "great" if you use a pan.
A domestic oven only reaches 250 tops. You need 450.
A smoking hot pan gets to near that. By hitting the pizza with that heat you form a crust and seal in the air which leads to the dough/crusts rising and forming air bubbles. The grill does the same from the other side.
Trust me.
I thought Pizza stones were great until I tried a frying pan.
I have a separate pan for Pizza.

It's a totally different techniques involving the hob and the grill, no oven.

It has to be tried to be believed.

Aha. So get pan scorching hot on hob, then on with pizza, then toppings, then in oven with grill on full pelt?

Sounds like we're having pizza this w/e btw

Yep.

Google pizza pilgrims pan method.

It has to be tried to be belieber.

5/7 ect..

What is this 5/7 shit?!

A perfect score.

http://knowyourmeme.com/memes/5-7

Done. Converted. Too hungry to take photos.

Excellent

I merd perzer.

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https://www.facebook.com/businessinsider/videos/10153553014764071/

that video is too similar to the how to basic ones in style. i kept expecting the worse.

barf

I would tho'...

I was in a pub with a pizza menu last night. A notable entry:

The Lorry Driver: Soft Italian Cheese, Italian Sausage, Chips and Mayonnaise.

I was not (that) tempted.

Depends if they mean actual chips or some sort of thin sautéed potatoes.

If the latter, fine.

I quite like a bit of mayonnaise on a pizza crust as a greasy treat.