So the whole thing can be reduced to the fact that the brick supporting the pizza transfers heat to the crust slower than steel. This allows the crust to cook a

So the whole thing can be reduced to the fact that the brick supporting the pizza transfers heat to the crust slower than steel. This allows the crust to cook at an even pace with the water rich toppings. It sounds like if you want brick oven pizza you don't need the entire baking chamber to be constructed of brick. You simply need a brick platform on which to place the pizza. The brick needs to be heated to temperature first though.