All this has got me wondering if the coals can be raked to the back and make the pizza right on the firebrick that's already in the stove? Seems to me it is the same principle as an outdoor oven.
I use a firebrick under the pan usually but I had to replace a cracke on this time so looks like I may need a red brick if I can find one. The coals get pushed to the sides and the door shut that let's the pan stay completely even temp because the air swirls around it. I use cast Iron.
The red ones are tough. I use them in my forge and have melted the edges when I have temps near 2,000 degrees. They have never cracked. A live active flame does give the nice top browning.
I watched a Youtube pizza vid where they were using a stone in the outdoor oven, not sure why as the over is usually made from stone/brick?
