Jerry, the company I used was W Midlands Refractories who were subsequently rolled into Yorkshire Refractories who were rolled into Sapling Associates : For comparison, you should also have a look at www.kilnlinings.co.uk who have supplied a number of members on the forum and I believe offers members a discount.

There's quite a range of firebricks not all of which are right for the classic wfo so make sure you do your research before buying.

You need to be a little careful with using buffalo mozzarella, nice taste but you need to squeeze out as much moisture as you can otherwise it just makes it soggy.  Ironically the cheaper, drier mozzarella often works better.

Yes Jerry, I'm a mod on that forum which I'd recommend as a good friendly place for anyone interested in building a wfo, thought it does tend to be a bit quiet on there at this time of year.

There's a lot of interest in building/owning a wfo and lots more UK resources available now than when I built mine a few years ago.  At that time I had a struggle to source firebricks which are now almost exclusively imported from China/India, quite amazing given our heavy engineering tradition.  Most of the people I contacted for supplies thought I was a little crazy, well maybe they weren't wrong

Uncle Buck,
here's the blog of the build I did with lots of photos of the construction. As you'll see, from the lack of recent entries I'm not much of a blogger
www.batty.me.uk

Jerry,
try it with sour dough starter only, there's certainly enough rise without commercial yeast, and the flavour is fantastic. as I say to all my guests, 'best pizza this side of Rome' and they have to agree otherwise they don't get invited back ;D

Shame about the recent crappy summer weather which meant I only fired the oven up half a dozen times last year.

I built an outdoor wood fired oven 4 years back and use the Jeff Varasano method referred to earlier in this thread. using 20% sourdough starter and no other yeast with the dough being 'aged' in the fridge for 2-5 days depending on how much notice I need.  It produces a great tasting pizza.

It took me couple of attempts to get the starter going mainly because I was too impatient the first time.  I keep a jar in the fridge and rejuvenate it every few weeks or so depending on season.

One of the keys I've found with pizza making is that 'less is more' when it comes to the toppings.

TonyB

I also purchased the book via Amazon and would welcome the link to try and update.

TonyB

I pre-cook my chicken sous vide then cool quickly in an ice bath and in the fridge or freezer depending whether I'll be using it over the next couple of days.  Its then a question of guessing when to add the chicken to the curry sauce to bring the chicken up to serving temp.

As Phil alludes to, its about time and temperature, not just temperature.

Well done and good luck with the buiness.

Phil, why is 0C too low?

I think 0-5 is recommended fridge temps, at least according to my fridge thermometer.