This is Brandt,
I understand that the main difference between a brick oven, and a refractory oven, is the heat up times, and the cool down times. I am designing a barrel shaped oven for backyard use. I am wanting a quicker heat up time, and I do not need 72 hours of heat to bake bread.
If I set the dome Fire bricks on the flat, instead of on edge, (a 2.5 inch thick dome vs 4.25 inches) will I get a heat up time closer to refractory construction? Refractory is denser so it can be thinner, Will 2.5 inches of brick be enough to reach and hold pizza temps?