Modifying my Walker Black and White rocket oven

Hi all;
My Walker BBQ in the outdoor kitchen is an awesome stove!
It had just one little thing that could have been built differently...
My oven door is 12.5" wide...  A large pizza is 16" wide... I'm Italian I should have thought of this!
I have cooked one 16" pizza in the outdoor oven.
I somehow even managed to tilt it enough Without it sliding off the pan (it wanted to)and got it back out in one piece!
It was super good BUT... to risky tilting it.
So, I bought a 13" pizza pan... two things happened.  It was too dang small of a pizza!  And it slid off the pan tilting it out!

Today I fixed the problem!
All along there has been the perfect brick. Its location and size would give me just over 16"!
It was even exactly at the perfect height! I've been looking at and planning this change for the last year.
I started out marking the existing angle iron door frame.  Using a skinny wheel on a side grinder I cut out 2.75".
Then using my custom-modified one-of-a-kind clay mortar removal tool I surgically cut the old mortar... I think it took 15-20 seconds!!!
I removed all the mortar and measured for a new angle iron frame. After welding up the new frame I drilled a hole thru and then using a masonry bit I drilled the brick behind it.  A 2.75" Tapcon masonry bolt secured it solidly to the brick on the one end. After a few minutes of using the wire feed welder, it was also solidly connected to the existing door frame. with a bit of sanding and some high-heat paint and my project was half completed.
Next, I fabricated a "wing" on the pop-in oven door. A small frame is tacked on the back to hold Morgan super wool insulation.
Some more high-heat paint and I try it out.  Nice snug fit, looks pretty good I'm thinking!

I'm just finished eating part of that tasty homemade pizza... MMMM Good!
Mission completed!   16" wood-cooked pizza for all!
Funny thing is, after waiting all this time to do this project... it took maybe 3 hrs. tops to complete!

A very nice addition to your oven.
I’m sure Matt will be proud of your innovative upgrade.

Seems the black and white bakes a mighty fine Italian bread as well as pizza!