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.
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.