Well, I do know that a guy out of the Capital area of NY--Albany/Troy area I believe, with a WFO mobile unit was telling me that when he did festivals that he was doing a par bake because he wasn't sure about the dough conditions. I think it may have suffered for it, from the looks of things, but he had saved a round to be fresh stretched for me (spoiled) and kept it in a cooler. I haven't chatted with him in a while, so I'll have to see what's up.
I do know that temperatures can be quite challenging with dough. The WFO place I was working at had huge issues with keeping the dough at the proper temperature once spring came and the place really got hot. Hopefully they've solved that issue.
So, how big is your oven? We're you doing two pies at once, or more than that?