If you have top and bottom temp controls this is a great suggestion. I just realized you have an electric oven, so you probably can dial in extra top heat. It should be noted, however, that most commercial deck pizza ovens are gas, and I did run into a situation where the fibramint replacement stones baked a much better pizza than the stock cordierite stones that came with a blodgett oven. I was working for someone who had just purchased an already existing pizzeria. He wanted to do high temp bakes at coal/wood burning temps with the existing gas deck oven that came with the pizzeria. To try to accomplish this he had a 700 degree thermostat added to the existing oven. It was very easy to get a fast bake, but the bottom of the pizza cooked a little bit faster than the top of the pizza did even with the flue all the way open (which redirects heat from the bottom burners to the top of the oven). The owner didn't like a crack in the oven floor, and after ordering the fibramint replacements he was surprisingly able to get an evenly baked pizza at higher temps than the stock cordierite stones would allow.
