Sorry Larry for answering this late
but have You seen the firing and operating temps of that white greer stone? 2000 degrees that is white hot.
Will reduce the backing time of the pizza considerably
I don't understand that in this thread, the only One who was not just theorizing But triyng to produce something really engineering was not taking serious
I have A long But dusty relationship with ceramics, that Because of my build of a cob WFO is refired.
And as I am Very interested in Ancient engineering. I have and still study Roman architecture.there are Some references to the Roman concrete and mortars fascinating stuff, and without them having the natural recourses in their backyard (Campania) at Mt Vesuvius so they could start this revolution in building materials like sea waterproof concrete and fire mortars, I am convinced we wouldn't be discussing The Neapolitan Pizza on the web.
Engineers have failed recreating The Roman Pozzalano concrete, But Biscotto is still in production in Italy so can created still.
I know there is Clay, Lime-Chalk, Sabbia or Volcanic sand and ash,But also the choice of the particular river sand and water is important!
I would love to hear from that sole experiment by Sub?