best shape for bread AND pizza?

[Abouna]

We're laying out our soldier course today.  The wife is concerned that a full dome with a full brick soldier course will require too much heat on a 48" oven.  On the other hand a full soldier course but a shallow curve may not be very good for bread.

She wants to do a half brick soldier course and full half circle dome while I think a full brick (tall) soldier course will be fine, just a bit taller.

Whats the best compromise for a hybrid 48" oven?

[TXCraig1]

Wow, 48" is huge.

I'm not sure compremise is your optimum solution. My thought would be to go with a full brick soldier and a low-medium dome. The impact on bread will probably be less with this oven than would be the impact on pizza from a half-soldier, high dome. Put another way, I think bread would do better in a WFO designed for pizza than pizza in a WFO designed for bread.

What is your concern of a full soldier course with a shallow curve for bread?

[Tscarborough]

  I am not a fan of soldier coursing, if you want vertical walls make the first three courses vertical.