I've been using my WFO for about 6 months now and getting great results. I've decided Neapolitan is my favorite and most suited for my oven. When having lots of friends, where I have made as many as 15 pies throughout the evening, I find the most time consuming, while hungry folks are waiting for the next pie, is shaping the skins. Does anyone have a good method to preshape a bunch of skins, and perhaps stash in the refrigerator, until ready to use? If so, what do you use to keep the skins separated? Or, is this just a bad idea, and I should just learn to stretch the skins faster?
Any advice is appreciated,