I like the idea of using the tiles inside the oven too. Looks like you had great results using it.
Well, we'll find out Wednesday. I made another batch yesterday so that I can try a 48 hour ferment. I'm also going to use just one layer of tiles on the rack with no stone, "ceiling" or "walls". I have a feeling it's not going to make much of a difference, but we'll see.
Thanks all for the kind words. My only regret is that I didn't take those pictures with my digi camera (I used my cell phone) and that I didn't take any shots of the underside of the pizza. Live and learn.