Re: keeping pies warm for a party?

Bump this. Every weekend I have like 6-8 people over and make 6-7 pizzas. I haven’t really figured out out a great system for having everyone eat at similar times. I’m doing 16″ and gma or Sicilian.

I’ve been cooking them like an hour before hand then reheat for 1-2 min once people are there.

Was thinking of getting a second steel on the bottom so I can reheat 2 at a time.

Anything better?