What I have learned. If you have no way to keep ingredients warm like onions, basil and spinach and oils, they freeze real fast, the cheese freezes slower. The doughs freeze even slower if you keep a heat blanket under the trays there was ice on the inside of the trays.
I set up at a outside of a brewery and it is a real chore to keep things flowing. I have a heat strip to keep the granite warm, and a few cruets to keep the oil and garlic oil flowing, but it is a chore. I told them there may be a lull in pizza making, they are generous enough to suggest an area for pizza making just inside the door for me and park the pizza wagon just outside. We will see how it goes.
I started to make pitas with the older doughs and man are they good, and they a fun to watch puff.
People with indoor controlled climates are lucky.