Iíve been using quarry tile in the oven and on the grill with good results for some time. Last night I placed the 1/2 inch thick tiles on the bottom rack of my electric oven, Ďblockedí the next highest rack with heavy foil (not sure how much this helped in terms of trapping the heat below, but Iím testing) and set the bake at 550. About an hour later, the stone read 665 on my dig IR. Not quite as hot as the grill, but good for about a 4:45 pizza.
Has anyone tried using a second layer of stone/tile on the next higher rack to isolate heat below?
If I use 2 layers of tile, will this noticeably increase heat retention?
Also, does anyone have information on thermal mass and heat retention of the various stones used (quarry tile, fire brick, granite, and cordierite)?