I am new to posting to this board and need everyone's help. I commonly make pizzas for dinner parties and often make up to 8 pizzas in an evening. During the course of the evening I am constantly opening up the oven to switch out pizzas as they are done. I have been using two pampered chef stones stacked on top of each other for heat retention but just ordered a fibrament stone. Any suggestions on how to retain heat in the oven better through the course of the night? My oven only goes up to 500 degrees, but would adding more mass to the oven such as unglazed tiles help? I am reluctant to order a hearth insert but maybe that is the answer?
