Hello,
We made a couple of catering and as I see in your pic it was also teglia pizza. It keeps softness, it's easy to reheat, and overall rectangle pizza wastes less space than round pizza.
We made an event, "10 meters pizza", make from 30 teglie pizze

We didn't have the good packaging, so we just put it in our usual dough trays. I know in France for instance there are special 60*40cm boxes.
I don't know if it helps...
PS : the dough wasn't made in the way of the traditional teglia style, because I'm still working on it
