Wow that looks absolutely fantastic. The crust looks really nice and supple, great oven spring, and the pie looks like the perfect ratio of sauce and cheese! You shaped the pies very nicely. Looks fantastic. I finally had some more luck on my normal cordierite stone this weekend. Are those fire bricks better than cordierite stone? I like the idea of sticking with the stone vs the steel. Glad to see another stone supporter here. But i'm impressed by the amazing achievements of some folks here with their pizza steels. I like the way your pie came out. Did you use broiler at all? 7 Pies!? Sounds like an amazing pizza party but I guess my invitation was lost in the mail? Lol keep making those great pies.
I posted some pics of my pie over the weekend at https://www.pizzamaking.com/forum/index.php?topic=26286.msg672692#msg672692 .
Thanks for the kind words! I think the bricks function in the same way as cordierite stone - good heat retention and ability to absorb moisture. The benefits of the bricks are that they give you a larger landing platform so you don't have to be as precise as with a round stone and trying to maximize pizza diameter. The thicker bricks have higher heat retention so you can do multiple pies back-to-back. Finally, I've seen pizza stones cost around $50 whereas the bricks are about $1-$2 each!
No broiler used. Just 525F for about 8-9 mins, spinning the pie at 6 minutes and maybe again at 8, depending on how it's progressing. Yah, 7 pizzas! I recently moved, so let's say that my new neighbors approve when they get free, decent pizza delivered, in pizza boxes, from next door! LOL!
Nice pies as well! I like the cross section picture of that blister in the last pic!