I think this might be a really good tactic for ultra-hot weather. With this dough method, you can freeze, bag & chill the pre-cooked dough and just focus on serving up some well-done toppings. Extra firebrick to reduce the bottom heat blast, and you can spin up the dial to cook the toppings before the dough turns into a crispy critter. Reduce the dial, let it cool before the next one, and it's all good. If you are working with sub-70 degree pre-made doughs, I can't see the hot weather impacting that much.