Michael in FtW said:Another alternative would be fire brick - the stuff they line fireplaces with and use to make brick ovens. It is generally 9" x 4.5" by 2"-2.5" thick.
MJ said:unglazed quarry tiles. Cheap and you can put like 4 of them in your oven on the bottom rack.
siniquezu said: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?
Michael in FtW said: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.