I make 2 pizzas at a time. Until I got a second pizza stone (they were sold out everywhere last year), I used my square stone near the bottom of my oven and my cast iron Lodge rectangular griddle near the top. Preheated both to about 475-500 on convect. I have cookie sheets that are rimless, lined them with parchment and used them as my pizza peel 'cause who has room for those? One round pie and one rectangular. The trouble was my bottom pie got much crispier and I couldn't switch them due to different sizes/shapes. Trying to pick up the hot griddle and move it was not an option. Once I found a second pizza stone my problem was solved. I get the first pizza ready, slip it along with the parchment onto the upper stone, give it 6 minutes while prepping pizza #2. Then transfer upper pizza (using my rimless cookie sheet) to the bottom stone, place pizza #2 on upper stone, giving them both 8 minutes. Bottom pizza is done and crispy, then transfer the upper one to the bottom for 6 min. Halfway through eating the first one, the second is ready to come out of the oven. Have not had a problem with my parchment burning though it does get quite brown on the corners and will crack off if I'm using it to help the pizza slide onto my cookie sheet.

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