I have used this forum several times and have experimented with Tom Lehmann's New York style pizza dough and have had good success. Recently I have made the Reversed Engineered Patsy's recipe.
My thread is concerning the quest for the ideal home oven solution to emulate the brick oven. I have used a standard pizza stone for years with moderate success.
I was turned on to the idea of using non-glazed Quarry Tiles instead of a pizza stone. They are standard red-colored 6"x6" tiles. I purchased mine at Home Depot for about 40 cents a piece, like I said they are non-glazed tiles.
In my standard oven I can fit 3 tiles wide and 2 tiles deep which gives me a 12" x 18" surface. By cutting 3 tiles in half I could squeeze another 3 inches out of the depth (giving me a 15" x 18" surface) , though I haven't done so.
Anyway I have been making my pizzas rectangular due to this dimension. I know that will bristle some round pie purests, but oh well.
So I place the tiles on the lowest rack of the oven and turn it up to the max. 550 degrees for about an hour prior to cooking time.
Another thing that I do which is somewhat unconventional is this:
I roll/stretch/toss my dough and then I open the oven, pull out the rack and I stretch/place the dough onto the hot tile surface, I have a few seconds to pick up the corners and stretch them further (if neccessary).
I let the dough cook for about 2 minutes and then I remove it from the oven.
I then dress the pizza dough with sauce, whatever toppings and some fresh mozzarella. Back into the oven. When the bottom of the pizza is starting to get nice and brown/with some pleasant charring, I turn the oven off and turn it back on to the broiler setting. This allows the top of the pizza to get some nice direct heat , some brown and char on the top edges of the crust, and from here on out I stand attention waiting until the cheese starts to bubble and slightly brown.
Overall I have had great success with this method and the tiles seem to do an excellent job of browning/charring the pizza. The advantage (especially if you cut 3 tiles in half to extend the surface depth to 15") is that your surface is larger than the standard pizza stone.
My reasons for cooking the dough by itself for 1-2 minutes is that to me it is easier to get the pizza onto the cooking surface this way. Using a pizza peal or whatever it is called is somewhat difficult when you are trying to get it land just right on such a small surface (much like landing a jet on an aircraft carrier). It also cooks the top of the dough just enough to give it some resistance to the moisture of the sauce. I like the method, it's worth trying. Getting the loaded pizza onto the cooking surface is a breeze when the dough is pre-cooked in this manner.
Either way I find the quarry tiles to be a superior surface over the standard pizza stone. Larger surface, better heat conduction which means better browning/charring.
I just butt the tiles right next to each other, when I am done and the tiles have cooled I take them out, and stack them up on a shelf.