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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
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.