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"You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs
LBGE, Mini BGE and R&V Fryer
And your are correct, Texas Red has no Beans
Parchment paper or pizza screens will make things much easier for this task. That way you could stretch, sauce, and top out 2-3 while the egg is preheating. And start on the last 3 while you are cooking the first ones. You should be able to keep up. 500 degrees would be a good overall temp, that way if the frequent opening causes a temp increase, you have some room to flex.
It's a little different at fests when I do multiple pies. I will stretch, sauce, top, each one individually as I go. Always have questions from the potential new eggers to answer. I can work and talk through each pie.
Similar to a wok cook, everything must be mis en place, toppings prepped and ready to go as needed.
We have done 4-6 in in one evening, We started early and pre made 2-3. As they were cooking we had the guests build their own. It takes a lot of counter space but it makes for a fun evening with all involved.