What is the ideal method and/or dough formula for staging stretched, sauced and topped pizzas? I'd like to hold for 3-4 hours under refrigeration and then bring to room temperature prior to baking at a high temperature. The dough we are currently using is "Neapolitan" in style Pivetti "00" flour, IDY, oil, cold ferment 24 hours baked in a hot gas stone oven at 700 degrees plus in some cases baked in a Turbo Chef fire oven 700++ degrees in other operations).
We have reduced the moisture in our sauce (classic food milled canned tomatoes with salt), decreased the hydration in the dough, on the stretched dough we applied a light brush of olive oil and developed pizzas with ingredients that are low in inherently low in moisture.
We have also considered a perforated low profile black pan (yet to attempt) to help keep the shape and make it easier for the guys.
These pizzas will be built in the morning at a commissary, loaded into insulted Cambro's, delivered to units through-out the city that morning.
Please let me know what you think. I very much appreciate it.