Why I Oughta...

With excavation started on the site of our backyard wood-fired pizza oven (on our drywell) , I need to move from the theoretical (What could an oven look like?  How high should it be?  What would it need to be made out of?  How many cinder blocks? What layout?) In my recent post on excavation , I ran through some mental math to figure out what size the hole needs to be, what size the slab will be and how wide the block foundation will be once constructed.  I ran through both a 10x8x16 block scenario and an 8x8x16 block scenario.   The 8x8x16 is the traditional block, but I was considering if the extra 2" block in the first (one or two) courses is appropriate to all for the footing of a brick face on the sides of the oven. Off I went to Menards to poke around in the construction block section.  Back in January, I posted the details of how there are L-shaped cinder blocks that help make proper corners and I wondered if I should be using those to make a square pizza oven stand .    I