The commissary is 10-12 miles away from both of the markets I'd like to be in (Saturday & Sunday). Both markets are close to the highway and so is the commissary, so we're talking like less than 15 minutes door to booth, one way.
As for the bake and reheat idea, do you think the pies would hold up to that? Since the cheese is on the bottom, maybe it'd hold the sauce in ok. I was also thinking maybe I could par bake them without the toppings or sauce, then when they're transported, bake them the rest of the way with the toppings and sauce. We're only thinking three types for the booth, Cheese, Pepperoni/Sausage, & Supreme.
I've cooked pizzas on my grill a few times and I had hoped the propane oven above might get hot enough, but you're right, it is kind of toy-like. Do you think some of the smaller bakers pride ovens would work to cook the rest of the way through? Like the PX-14 or PX-16?