(Sort of) High volume pizza baking -- please advise
My in-laws' family has a tradition of doing homemade pizza for Christmas Eve dinner, and this year I volunteered to do the dough and baking, in hopes of a higher quality pizza. I've got a plenty good crust formula, a great sauce recipe, and I'm sure my mother-in-law will have plenty of toppings. I'm still pondering, however, how best to bake them. I'm making 7 personal size pizzas, and I need to figure out a way to get them all baked as fast as possible and finished as close together as possible. I'm hoping some of the wise and kind folks on the forums can advise me here.
Here's the equipment I will have available: 1 full size gas oven, whose true max temperature I don't know*. 1 combination microwave/convection oven, whose max temperature I also don't know, but can probably find out. 1 round pizza stone (which does fit in the combo oven), 1 rectangular stone cookie sheet (with sides, I'm not sure if the underside is smooth enough to bake on), 1 larg-ish baking stone (15x17).
One thought I had was to bake one pizza on the round stone in the convection oven, put both rectangular stones in the full oven and either bake two pizzas, one on each, or hope that the combined stones will bake a single pizza faster and just bake one on the big stone with the cookie sheet as a "top" for the oven. Does anyone have thoughts as to whether any of those will work, or any other ideas?
*My old oven at home went to something like 575-600 when it claimed to be at 550, and could bake a personal pizza on the stone in 4-5 minutes. My current oven at home is at maybe 500 when it claims to be at 550 and takes 7-8 minutes to bake a pizza. I thus have no idea how my mother-in-law's oven will perform.