Re: Low conductivity fire brick source

Craig,

Thanks for the reply. I had seen the “biscotopizzastone” but had not clicked through to the page where they had some larger squares available. Those may be a good option if I decide to head down the biscotto path. I could remove some floor bricks and slice them to reduce their depth to where the biscotto would sit on top. I think that would keep everything pretty uniform heat wise with good surface contact. I’d rather not lose any heat retention area so I’d like to keep the full brick thickness in the floor as we usually cook for a couple days after pizza from the retained heat.

The option of doing some 60 or 90 second bakes is appealing though not a necessity. We’ve been pretty happy in the 2-minute area and had good results. But I would like to have a little more leeway temperature wise in the floor. Feeling more comfortable at around 800+- floor temp would be nice and extend the cooking time too without much of a recharge.

I was kind of hoping there may be a traditional 2 1/2″ fire brick out ther…