Currently working at a place with a wood fired pizza oven that we keep at about 700 degrees. We mainly do medium sized pizzas, about 12-14 inches diameter, and also a few wood fired appetizers. What I would really love to do is be able to pull off personal sized deep dish pizzas in that oven. Any advice for pulling this off would be great. We do a bit of volume, and can sell up to 200 pizzas on a friday or saturday, to give you some idea of how the execution of such a dish would need to pan out. Does anyone know a way to efficiently and properly execute something of this nature? What kind of pan/skillet, etc would i need? Would these need to be pre made? Etc, etc. Thanks in advance!!