If fibrament stone not as great as you say, what's all the fuss about it. I know there are some members here who use them and love them, but it sounds corderite is a no brainer over fibrament.
Well, it depends on how you define 'no brainer.'
First of all, it takes a fairly considerable amount of research to understand the huge advantages in crust texture achieved from quick baking times. A lot of people are perfectly fine with the kind of conductivity that makes an 8 minute pizza. They can gush all they want about their 8+ minute pies, but, I know better
Secondly, tracking down and ordering a fibrament stone involves next to zero mental exertion. Learning that kiln shelves can be used for baking stones takes some research, and, finding them locally (cordierite is so heavy it's expensive to ship), takes some legwork as well. There are commercial cordierite pizza stones that are easy to order (such as Old Stone), but like I said earlier, they don't have the necessary thermal mass.
Thirdly, fibrament has a long and illustrious history with bread bakers. Bread doesn't have the same conductivity needs as pizza. It's a marathon, not a sprint. Fibrament works beautifully for bread, but not for pizza.
Lastly, the science is anything but a no brainer. This page herehttp://www.pizzamaking.com/forum/index.php/topic,5645.0.html
was a tremendous eye opener for me, but I think a lot of people would look at that page and go 'whuh?' November, in an effort to be diplomatic and impartial, didn't really spell out the obvious inferiority of fibrament, but I'm a little less diplomatic and have no issues making it crystal clear