That is a great site, I did not get their plans (was never a real plan) there but did get some basic dimensions and ideas from other builds on there.
Mine is a hybrid between a Pompeii and a Neapolitan style.
I wanted the larger inner diameter with a lower dome height. As it turned out, it is a great compromise for both bread baking, general cooking, and pies (pizza).
42" WFO,In Progress
-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO
"When it comes right down to it, you just want to be surrounded by good people and good food."