[sstanfie]

I have a Big Green Egg (kamado-style grill) with 1" thick ceramic wall, which might be a comparable thermo substitute for the brick. Reaching 600° F is no problem.

Because it's wood (or charcoal) fired, so you get the flavor from the wood.

And with a BGE pizza stone, you get indirect heat on the bottom of the pie.

Whole setup works great. I used it recently to reheat half-baked (lol) pizzas from Berkeley's Cheese Board Pizza Collective (aka, our communist pizza). Very tasty.