Newbie here. We are a pizza food truck making personal size pizza, to order, baking in on board wood burning oven. Attending food truck festivals, we need to be able to make skins an hour in advance, reshape and top at order/baking time in order to keep up (125+). Not sufficient refrigeration space on board to hold in refrigerator, so skins will be at room temp (truck is air conditioned) for few hours. What is best holding method? Tried dredging in flour; floured parchment. A local baker suggested dusting with corn starch. Want to make skins, sans sauce etc. and hold in dough boxes, layered 2-3 layers.