So lemme get this straight. You stretch, top with (sauce, cheese & toppings) and slot a bunch of pizzas before the beginning of a buffet style event, or are you just stretching and slotting them, then top them as necessary? And the fine ground semolina is so that the pizzas don't stick given the length of time they're slotted before being launched? Do you also use this kind of prep for large events like the fair you took part in last year?
I'd have to invest in a bunch of peels and the rack (plus the GI metal peel), but this sounds like a better traveling solution than a large slab of stone, as that can get heavy, awkward and is susceptible to breakage given the amount of travel it will see. Thanks Larry! I'll look into this for sure.