Hmmmm....now we're getting somewhere!
I would be quite happy to dispense with the porosity of ceramics wicking away moisture from the dough. In fact, the more moist the dough remains, the better, in my book at least.
If the bottom of the crust doesn't achieve that charred burnt aspect, that'd be an acceptable tradeoff for me, as long as the bottom of the crust cooks faster and/or hotter than with a regular stone/quarry tiles.
Basically, what I'm trying to overcome is this (bear with me):
Here's how I bake a pizza in the oven. I take the raw dough, shaped into a 16" disk, and put it in the oven for about a minute, just long enough for the bottom of it to firm up. I also use a fork and prick the few bubbles that sprout up in that time.
I then remove the pizza, put my sauce and cheese on, and put it back in the oven.
I find that the sauce and cheese is just about done, using this method, at around the same time that the bottom of the crust has a nice char. So that's all good.
The only problem is that my crust tastes on the dry side, even though I'm using a relatively high hydration level in the dough (I'd say about 63-65%). I figure that the reason is, the dough is baking too long and all the moisture is being evaporated out.
So I'd like to speed up the process as much as possible, so that I get the pizza in and get it out as quick as I can. I figure the only way to do this is with higher heat.
And THAT (to make a short story long) is why I was hoping to find some replacement for my quarry tiles that would achieve a higher heat. Because if that were possible, I'd just use that at on my highest rack, and set my top oven element to radiate down at 555 or broil or whatever, and hopefully get that thing (whatever it is) superhot. And then I'd have that radiant heat coming down directly on my sauce and cheese once it's in, so that'd bake really quickly.
Does all that make sense? Sorry I'm not explaining it in more "physics-precise" terminology...I'm more of an astrophysics buff than regular physics