First time to the forum I am amazed at the amount of info on this web sight. I would like to say thank you! Ok my question I have been looking at Rado Hand and Allen Scott ovens which are barrel style WFO before finding this sight. In there design the floor is lined with bricks on edge which gives you a 4 1/2 inch floor.The Pompeii oven design has the bricks laying flat which gives you a 2 1/2 inch thick flooring or in my case 2 1/4 inch thick which is less thermal mass. I have looked at the pros and cons of both ovens. I will be cooking mostly pizza but would also like to make bread. Why the differance in floor design?
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