How to avoid heat loss with multiple pizzas
My wife and I like to make Neapolitan style pizzas at home on occasion. We've gotten pretty good at it from the dough and toppings and I've got a pizza steel which I love. I just recently read about the broiler technique, which I intend to try, but what we've always struggled with is the second pizza. It has turned into a bit of a war over who gets the first pizza as it's always better. And, maybe with the broiler technique, the steel will get back up to temperature faster, but as it is, it's frustrating. I'm curious how the rest of the members here handle this issue.