[gjbingham]

Interesting topic. Makes me wonder if there's a pefect oven somewhere between the two styles for this group. One that takes a bit more wood to get up to pizza temps, but also retains heat for multiple loads of bread. For whatever reason, Dave's oven sounds like a perfect solution. His heat retention seems to be higher that that of other pizza ovens built.

I questioned the type of bricks he purchased second hand previously (Dave, correct me if I'm wrong), wondering if they were medium or high duty bricks vs. low duty.

Just a thought.

George