Originally Posted by siniquezu
I hate to bump an old thread but I have a question. The only fire bricks around my area are 8x4x2. Would misalignment be a problem when baking? Will the crevices interfere with pizza cooking and removal?
It doesn't matter what size the bricks are, 9x5 or 8x5 or any variation around that - the thing that is going to make a difference in the end is the total mass (sum of length x width x thickness). The greater the mass the longer it will take to come to a stable temperature. Fire brick, kiln brick, pizza stones are all made of basically the same material. They are all made from a composite clay that can stand high empts without cracking due to the thermodynamics of the materials and get just formed into different shapes and sizes.
If you really want to line your oven with bricks, the small space between the bricks shouldn't really matter.
Some people get all crazy over this "brick oven" thing ... which you're really not going to reproduce in a home oven - because that's not really how a brick oven works. And, home ovens can't generate the heat (about 900-F). The brick ovens take about 24-36 hours to come up to temp - that's why even on their day off they (bakers) keep the ovens fired up.
Do yourself a favor if you're going to use it in an oven - go to WalMart or someplace similar and get a 1/2-inch thick pizza stone for about $15. It heats up in about 1/2 hour and I've made French bread that comes mighty close to what a bakery down the street using a gas fired brick oven produces.