Any advice re Vaulted style of oven

[fornoa]

Having no experience with bricklaying, I have reviewed a number of pizza/bread oven designs and kind of like the front to back vaulted style with verticle side walls, because of the relative simplicity of the brick laying. And because of its rectangular or square foot print, it also seems to offer a larger area in which to cook.

Does anyone have any experience with this style of oven and if so, have you had any problems?

[Derkp]

Search the site for Tscarborough's thread and build. I followed his general design and am very impressed, it works well.

Derk

[BriggsARNP]

Have a look at the Forno Bravo Pompeii oven plans. It has a pretty good description of how a round oven might be better for pizza. The round shape allows for more even cooking and fewer hot/cool spots. That being said I have not yet used either so I am in no way an authority. I like the look of the round oven. As far as the simplicity of the bricklayingI get the feeling that there is not any advantage of one over the other. If you are not a bricklayer you can learn to lay them in a circle just as easily as laying them in a straight line. Once again my biases are obvious and are based upon what I have read and not what I have done.

[fornoa]

Hi Derk,
Was Tscarborough's design vaulted or round domed?

Cheers

[Tman1]

TS's is vaulted... and he cooks pizza just fine. For that matter, a triangular interior works (so me build thread).

[cobblerdave]

Hi all
Bricky's ovens (2) are both Vaults. I have a mate with a vault as well and while parts of the design I don't like It cooks a damn fine pizza

Regards Dave

[brickie in oz]

Originally Posted by cobblerdave

Hi all
Bricky's ovens (2) are both Vaults.

This one? (Oven number two..)

It cooks everything just fine.

[cobblerdave]

Hi Brickie
Thats right now I remember No 2 came out of the ashes of the first hence the 2 headed beastie on the front.....

regards dave

[Tscarborough]

I sent you the links via PM, let me know if they didn't go through.

[brickie in oz]

Originally Posted by fornoa

and kind of like the front to back vaulted style with verticle side walls,

Have you cooked in it yet, it looks from the pics that it might have cold spots to the sides of the door?