I usually make around 6 Neapolitan pizzas for the family on my small Gozney. When I finish the last one the others are already cold. The goal is for everybody to start heating at the same time. I have tried putting them back to reheat but the dough gets too crispy and dry. Even worse the cheese can split, making the pizza taste more NY style which I don’t want. On my pic, at the left you can see the cheese melting into the sauce way too much because of this. Has anyone tried pre-baking them at lower temp and then finish the batch the for a few seconds at very high temp?