Maintaining hearth temperature

[gracie]

I've had a few great sessions with my WFO, but I'm feeding the masses next Monday...maybe up to 30 people!
my oven is quite new still, the vermicrete is drying nicely and the thermometer was off the scale tonight at over 300c. Even with a good fire beforehand and a few logs still alight, I notice that the first pizza is much quicker than the subsequent ones, even when only making 4.
my question is, how do you guys go about maintaining good hearth heat when baking numerous pizzas?
thank you!

[cobblerdave]

G'day
Maintain a small fire in one corner. Small sticks only. The flames licking up the walls will be reflected on to the floor replenishing the heat. They will also cook the top of your pizza. Move to the fire from one side to the other helps as well.
Keeping a couple of sticks in the entranceway where the radiant heat preheats them means they will burst into flame nearly instantly.
Regards dave

[gracie]

Thanks Dave.