[justsomedood]

Another option is to use a Kamado grill with a pizza stone. They can get very hot, and with the charcoal it gives it a nice smokey flavor. You can add wood chunks for extra flavoring as well. It's hard to eat pizza from the oven now after we have starting cooking them this way!

[joseph]

This is what I do as well, and the results are amazing. Another benefit is that with the right dough and temperature, the pizza bakes in two minutes or less.

[stevehawk]

A far cheaper, easier to use and easier to clean option is an Uuni oven.

[sstanfie]

I have a Big Green Egg (kamado-style grill) with 1" thick ceramic wall, which might be a comparable thermo substitute for the brick. Reaching 600° F is no problem.

Because it's wood (or charcoal) fired, so you get the flavor from the wood.

And with a BGE pizza stone, you get indirect heat on the bottom of the pie.

Whole setup works great. I used it recently to reheat half-baked (lol) pizzas from Berkeley's Cheese Board Pizza Collective (aka, our communist pizza). Very tasty.