Beautiful looking pies!
... I'm trying to decide how much of this strategy I can use for the farmers market I'll be at.
I think if you are selling pizzas, people/customers are just fine with standing in line for as long as it takes. In such cases, it's best to just bake fresh to order.
In a party setting, especially at one's home, guests always expect to be taken care of by their host within a timely manner, and a good host should never leave any one guest empty-handed for more than 15 minutes. That means at least offer them something drink within that time, and within the next 15, a good host should be able to serve some eats...in this case pizza. Now if it's BYOB, you might be in more of a hurry. Some people might offer some other things like chips and dip, or whatnot, but I won't have that at my pizza parties.
Even if not much, I know that my own parties and some catering gigs may be perfect with this strategy...
I think with catering, you might want to explain what you're doing as a "Prep-for-initial-rush" and never use the word "fresh" to describe the pies that you will later
be baking during their event as it implies that the ones you prepped are in some way "stale", which they certainly are not! I would say something like this: "It's important to me that you and your guests eat my Neapolitan pizza while it's hot & bubbling, right out of the oven. Since I'm sure that you wouldn't want any of your guests waiting too long for a great pie and eating experience, I'm taking about 10 pies or so to 70% completion before your guests arrive. This will allow me to get plenty of piping hot pies to your guests pretty much as they are arriving."
But for your own parties, especially where kids are concerned, no one will bat an eye.
How long do you prebake a pie for? And how do you store/stack the prebakes, especially if they have cheese on them?
As you know, especially with a WFO, there really can't be a "bake for" time. What I do is try to duplicate my friend's mistake. That is just deny it the last couple of turns. I keep the pre-baked pies on a steel mesh, which is really an extra large Japanese barbeque grill. In Japan, barbeque's are all about small, bite-sized pieces of meat and vegetables. If they used the American type of grill, all their food would fall through and into the fire. Here is a picture of one of the smaller ones I have. (I have another one that is 90cm by 60cm and I can leave six 11" pies on that with no problem)