I'm learning a lot about this form of pizza delivery. after several more parties of 50 or so, i'm starting to get the feel of it. it's really different from doing sit down dinners in the back yard with 12-15. the pace is pretty fast. there is a pattern it seems that limits the ultimate amount of time and pizzas served. the parties that i've been doing have been pretty informal happy hour type deals instead of real dinners. that makes it a cook and pass operation which is probably a lot easier than trying to get everyone a whole pie.
i'm also figuring out the BlazingOven. the main difference is that i get a little too much bottom browining (char) when i'm cooking at my target temp. i've addressed that by rotating the pies on the peel for the last 30 sec or so. if i leave the peel under, then it sticks, but if i keep it turning, it works well. i may have some pie pictures sent to me but for now a couple of shots of setups from my pizza party tour - these in NC.