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me. I make more bread than we could ever eat, and I give lots away. There are about a million pizza ovens in Italy, and they are all round. I also think it is interesting that there is a lot of wood-fired oven bread in Italy (Pane Cotta a Legna), which is baked in large commercial brick bread ovens -- which are rectangular barrel vault oven. I think the idea is that there are two basic oven designs: pizza oven and bread ovens, and you need to think about how you want to use your oven.
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