Basically what the title says, I have a bunch of people coming over on the weekend and want to make a few pizzas. I think I have the Detroit style down pretty well using the Kenji recipe and one steel pan that I generally use to make it. A couple of the guests specifically asked me to make this pizza again, so I'd like to do a couple at least.

I also have done some more traditional pan pizzas (King Arthur recipe but may switch it up) in both my Cast Iron skillet (excellent) and my "The Rock" skillet (turn out fine but not as well as the proper cast iron). These ones are pretty easy, so I'll likely do a couple of them as well.

I don't want to buy more cookware yet, so if I want more than three pizzas, do people generally use the proper cookware and then reheat to serve or dip into the other options in the kitchen (I have high quality glass/Pyrex pans I could use)?

Or just go full on the other direction and make some thinner crust pizzas on pizza stones?