but in practice I just slice em up as they come out of the oven and serve them as a free for all. The most I've cooked in a row is 18. Went with the Gozney Roccbox based on reviews that it can cook pizza after pizza and it's held true for me.

The trickiest part of the cooking process is getting the assembled pizza into the oven. Peel technique takes some practice and I'm rarely 100% at getting pizzas on and off the peel unscathed. I have a smaller peel for turning the pizzas (about 3 quarter turns during cooking) and it also comes in handy when the dough doesn't make it entirely on/off the peel.

If you use refrigerated dough make sure to let it sit out for a couple hours before use. Dough that won't stretch properly is really frustrating!