Hey folks, how's things!
So last night I made 4 pizzas, Glutenboys' dough after 5 days, and I heard things like "This is the best pizza I've eaten in my life!" Nice to hear, and I must say, it was a hell of an outcome. So light and wonderful, man can I make a bad a$$ pizza! All that aside, oh wait...did I mention how great the pizzas were?!
Ok, so here's the q finally. At 550 the 4th pizza did indeed take longer than the 1st, noticeably. As much as I kept the convection cooking between opening the door, and even when it registered "preheated" it still wasn't as hot as initial pie. Workable, but next weekend I'm making 20 pizzas. Now it seems to me the stone is not cooling much by opening the door, but the air itself in the oven is. When going into a marathon like I have coming up do you recommend...
A. Leaving the broiler on, or on in bursts, to keep air hotter?
B. Stopping after say 4 pies to reheat oven for 10 minutes or so?
C. Just making 4 pizzas and saying "The rest of you who didn't get any, sorry for your luck", with a smile!