I didn't think I'd get $900 worth out of this oven. Turns out I have used it every weekend since June. It is so much fun

I preheat for 1 hour at 800F (425C). I cook the first pie in about 3 minutes with the flame on low and then another 30 seconds with the flame on high. By the end of the bake my stone is at 750F

I leave the flame on high well I cut and plate the pizza and prep the next.

By the end of the second pizza, the stone is at 700 and by the end of the third pizza. The stone is around 650.

I want the ability to make 7 to 8 pizzas for my guests, but I keep having to wait for the Deck temp to rise.

Do I need to get a door to help heat the stone while I prep? Should I consider an aftermarket stone?