I see that you have posted your question here on another thread with a little more detail about the hardness of the brick that you have.
I've been able to pick up a few hundred refractory bricks from a steel fabricators, but wanted to check that they are suitable for a pizza oven. I'm pretty sure they're high alumina; white colour with small flint-like flecks inside. Takes ages to split with a bolster. I was planning on following JR's method and only cutting part way. Is there anything else I need to consider? I'm just cautious about building an oven with some random bricks I got from industry! At the same time, they might give me an awesome oven! Any thoughts?
Above you linked Zircon as the manufacturer. Since alumina content usually relates to hardness, I believe that ZR-30 is what you have on hand. Again, I'm not familiar with this manufacturer's brick. I'm bumping this thread in case someone on this forum will see it and can help.
You may also want to go on some of the UK's wood fired oven forums to post your question. If so, my advice is to start a new topic on that forum. Include all the information about that brick on that one single thread.
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