"Any tips, observations, or things you'd change about your recipe, workflow, baking, serving, etc, to pass along after making eight or nine consecutive pies in a home oven for a crowd?" —jimmyg in the comments of "The Slice Out Hunger Pizza Party" post

Your answers, right this way.

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You know how there used to be this frequently used plot line in '90s sitcoms and dramas — the charity auction where some guy puts himself up as the "prize"? I got myself into something like that in early June, when I volunteered my home-pizza-making services as a "prize" for the Slice Out Hunger raffle bin. More

"I don't think you need to trick your oven out that much. I've had good luck with my Amana. I feel it helps to be working with a gas oven vs. electric or convection. Just pre-heat so your stone hits 500°F-plus and you're good to go. Mine tops out at 600°F after an hour of pre-heat. But I think you can cook in any oven—see Foolish Poolish. I've always wanted to get a small stone for the toaster oven at my office and see what happens." More