I'm planning a wood fired oven for my backyard in Mesa Arizona. It will be used primarily for weekly bread baking (just one load per firing) and occasional pizza making. Since there are just two of us, I don't want it to take any longer than necessary to fire and have the heat fully saturate the brick. So, I'm thinking that I don't want or need the huge thermal mass of the typical brick ovens and am wondering if 2.5" thickness, very heavily insulated, for the dome and sides would be sufficient. I'd really like to keep the firing time under an hour, if possible. Another question is just how much wood is typically used to fire an Allan Scott barrel vault with it huge amount of thermal mass? Thanks for your input.