I am in design stage of an outdoor kitchen to include a 42 inch Pompeii brick oven. I will use the oven mostly for pizza so I have been leaning towards the Naples style but I can envision using it on occasion for other baking and roasting functions. So I don't want to limit the interior heigth too much. Should I reconsider and do the Tuscan style? Or does it really matter that much?
No announcement yet.
Tuscan vs Neapolitan profile?