How to bake large batches of bread I want to make a double or triple batch of of this Italian bread recipe that I have. It's for a bread similar to what they serve at Macaroni Grill. My problem is that I am using a pizza stone in the oven and I can only fit one loaf at a time and it takes 20-25 minutes to cook a loaf.

My plan is to mix the dough and let it rise as one big batch. The punch down and separate the dough into individual loaves for the second rise.

The main ingredients are water, all purpose flour, olive oil, sugar, and yeast.

Is there a way that I can keep the additional loaves from continuing to rise while a loaf is baking? Or should I just leave them out?
If you were going to take the refrigerator approach, it's important to consider when you want to refridgerate it.

Immediately after making the dough, stash two of the doughballs in the fridge.  Take the first one out after about 25-30 minutes, and the second one out after another 25-30 minutes.  This should give you roughly a 30 minute difference between the rising time of the three loaves.  We go slightly under the 30 minutes, as there's a bit of a lag / recovery time for the bread after having been in the fridge.

If you wanted to refrigetate them after the first punching down, you can do it, but that's normally a shorter rise, and it may have some problems fully recovering before you put it in the oven.  It'll work, but you'll get more variation in the loaves than if you had done it immediately after the first kneading.