Crosbie, believe it or not, the PO49 most likely has some insulation. Yours will obviously have quite a lot more, but I don't think that trapping every calorie of heat that goes into your setup is going to buy you that much browning when it comes time to make pizza.
If this configuration doesn't give you the bake time that you need, it sounds like you're working with materials that can be reconfigured, so that might help. I've studied thermodynamics fairly intensively, but, to be honest, I've never built an oven myself, so maybe I'm missing something here. I really hope that finding some sort of pizzamaking will come to you soon, because, imo, 18 minute pizza is a pretty miserable experience.
Don, I'm completely on board with the insulating brick. That's a great idea. Crosbie, instead of having a hinged door, how about a door insert with a handle for pulling it out?