The workflow at my pizza parties is to roll a pizza, bake pizza, roll a pizza, bake a pizza. When there's a larger group, everyone is eating at different times while others wait for me to roll and bake the next one.
Here's my question. Has anyone come up with a method to roll out and top, let's say 8 pizzas and then bake them back to back? Once the WFO is up to temp it wouldn't take very long to bake 8 pies and everyone could then sit down and eat together. The problem as I see it, would be that the first pies rolled and topped would have to be able to be placed off to the side and then put back on the peel to be placed in the WFO which would be a challenge as the dough would tend to stick to whatever surface it's placed on, especially with the additional weight of the toppings. I'd appreciate your ideas.