I know what you mean, I hate to let good heat go to waste and always try to bake bread after making pizzas.
As a non-experienced-pompei-oven-bread-baker this is how I go about it: I usually make a regular bread dough right after lighting the big fire, while the oven is heating up, but before getting the pizza toppings ready. This gives the dough about three hours to rise - one hour making pizzas, two for the oven to cool down (with the door closed).
But it turns out different every time, depending on outside temps, how long it takes me to make the pizzas, how hungry my family is etc. I often end up with leftover pizza dough as well which I use to make bread roles, only by then they have been rising for quite a long time... But it works out anyway. Maybe not a professional result, but certainly very tasty.
So I'd say, just try it out. Then tell us all how it went
