I am looking to do true 18" pizzas as slice pies and whole. Most deck Ovens I look at are 36" deep and 60" wide and claim to hold 6, 18" pizzas (2 deep, 3 wide.) I'm a little concerned because with a 36" depth, this leaves very little room for error when launching. For operators here with more experience, will a deck oven with a 36" by 60" stone really hold 6, 18" pies? I am looking primarily at the Montague 25p2 and the Marsal "6 pie" models. If not, I am considering the Marsal 8 pie model but I have concerns about recovery time and heat retention with the same 130k BTUs and larger baking chamber. Any input would be greatly appreciated!