Advice needed on floor tiles

[Dave T]

I have a pizza oven/fireplace that a local contractor recently built for me. Due to some faulty construction, they had to rebuild the floor of the pizza oven. See here for details:

https://community.fornobravo.com/forum/pizza-oven-design-and-installation/modular-refractory-oven-installation/392712-my-pizza-oven-exploded/page2

Anyway, they decided to source the floor tiles separately instead of getting the tiles from FB that they used in the original construction. The new tiles are "Clipper DP":

http://supplies.foundryservice.com/item/bricks-mortars/hard-fire-bricks-high-density-super-duty-/clipper-dp

The thermal characteristics seem ok to me, but they seem rough and gritty. I'm concerned that dough will stick to it, causing more calzoning than usual, and/or the grit will get in the pizza. But maybe not. I'd rather not be a big pain in the a$$ to my contractor and make them replace the tile, but if it's sub par, so be it and I will.

Can anyone please advise me on this? I really don't know much about FB construction and want to address this ASAP if it needs to be replaced.

[Gulf]

That might be a question to be directed to Forno Bravo directly. I'm sure that they will know what is a suitable replacement for their oven floors. Among build from scratch folks, most recommendations have been for low duty fire brick to be used on an oven floor. That is what you find at most brick yards for fireplaces. These typically are the 9" X 4.5" X 2.25" brick. They are very smooth and true to size and shape.

[Les]

Looking at the product they look a little more porous then what I used but you may be OK. I used a belt sander to remove some high points, that would probably remove the gritty texture that you feel.