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Brick ovens are more expensive than modular ovens unless you build the brick dome yourself, and your one-month window of opportunity may limit your chance of doing that. If you go the modular route, be sure you get a good one made from fired refractory material. Don't try to save a few bucks with something someone has cast up out of refractory concrete in their backyard. Whatever you do, don't forget to insulate: proper refractory insulation under and around your oven spells the difference between success and failure.

The best size for occasional use seems to be 36" or 90mm internal diameter. That's the size I built.

The enclosure of the oven can indeed match your outdoor kitchen, and can be a simple or as involved as you want. Your first decision is whether you want a domed, igloo enclosure, which is usually done in stucco, or a roofed enclosure, which is better for wet climates. This may be the best choice if you are trying to finish with rectangular flagstones.

I second the recommendation to visit fornobravo.com/forum to see hundreds of completed builds, and real-time advice.

If the cheese and the meat are the problems, couldn't you just add that nasty pre-grated mozz and the meat toppings right before reheating?

I know it would take precious additional seconds, and maybe the use of some triangular stencil, but it might save the endangered slice.

They're venting a woodstove into the same flue as the oven? I wonder what the building inspector thinks of that...

Could someone explain this comment? Why is "dough throwing" frowned upon? Why is it not an accepted way to stretch the dough? Any resources on the subject?
Classy pizza is often made in the Neapolitan tradition with soft doughs made from 00 (often Caputo) flour. It's too soft and delicate to go airborne. New York style pizza is made with harder grains that withstand more rough handling. We all know that there are superior NY styles pies, but the snob vote goes to the wood fired Neapolitans.

If you are grilling flatbread on the barbeque, be sure your grill is really, really clean. If not, your bread will taste of stale meat grease.

Can I take a moment to lobby for all recipes to be calibrated (secondarily, in small print) in grams? I used to mock the French with their multi-scale weight based measuring cups, but now cheap digital scales have made a drawer full of measuring implements potentially useless.

What's with the sunny-side up eggs on French pizza? When I toured France a few years back, we ended up in a lot of pizzarias because they were the only places open late, and again and again, that silly egg.