Round VS. Vault Ovens

[masuzzu]

Hi,
I have read "Which dome is better to use, rectangle or round dome?" from traditionaloven.com. This article contradicts fornobravo.com in many respects.
According to the website: Structurally, it is harder to build a Dome as opposed to a rectangle(barrel). Also, there is no difference in heat efficiency.
How do I decide which one to build? which website is correct?
Thanks!

[nissanneill]

It's a very simple decision, a round Pompeii or Barrel oven.
You decide!
It will depend on what you want to cook, pizzas and some bread or just predominantly breads!
If you want your oven predominantly for pizzas and a few loaves of bread, then go for a Pompeii. If you want to specialise and cook more breads, the go for a barrel vault.
The only thing is though, if you choose a barrel and not end up happy with it, don't expect to get much sympathy from the good people here at the FB forum.
We down under in Australia have been offered on numerous occasions, plans for a barrel vault oven but few have built them and posted praise for them when compared to the Pompeii.
Both are easy to build but it comes down to you.
Make a decision and get on with it!

Neill

[masuzzu]

Thanks!
I think I will start to build the Pompeii. Oven

[dmun]

At the end of the day, it's about those dumb corners. How do you get the ash out of them? Bread bakers can scour them with wet rags, but for pizza it's gotta be hot.

[70chevelle]

Personally, I use my shop vac after the oven has cooled, if it bugs me. I only have 2 corners at the back to be concerned about and the entire interior of my oven is pretty easy to get to. I've never cooked in a pompeii, but my vault isn't having any trouble reaching/holding pizza temps or cooking pizza's, which is mostly what I do.

[james]

Originally Posted by nissanneill

It will depend on what you want to cook, pizzas and some bread or just predominantly breads!
If you want your oven predominantly for pizzas and a few loaves of bread, then go for a Pompeii. If you want to specialise and cook more breads, the go for a barrel vault.
Neill

I don't think that is quite right. I think you should only build a barrel vault oven if you own a commercial bakery -- not for baking bread in your backyard. It just isn't the corners; you also have to think about heat up times and efficiency with wood and how well the oven works when you are cooking with fire in the oven. The heat does not bounce correctly -- which is the biggest drawback of the barrel vault design.

James

[nissanneill]

Thank you James.
I was in the ball park but not quite on the base.
This is a question that often comes up and now it is confirmed!.

Neill