I was at an event in S. California a couple years ago where a mobile pizza oven was working the crowd. They had actually done a skin pre-bake to set it and then put it in a cooler. To prep a pizza, they took out a pre-baked skin, topped it and then put it in the oven to do a final bake. People seemed to be happy with the method...although I was kind of shocked.

If your dough balls have been taken out of a refrigerator, brought up to 50-60F, and then stored in a cooler until needed, they should remain workable for skins for quite a while. As Randy noted, having a temperature controlled cooler would be ideal. Although the commercial coolers are pretty expensive, there are controllers made to maintain pretty accurate temps in existing smaller refrigerators and chest freezers...the home brewing industry technology has made great advances in relatively inexpensive devices that are applicable to any need to control fermentation temps.


Hope that helps. Lots of folks are doing mobile pizza units successfully and have documented their builds on this site. Do some searches through the forum and if you can't find some help/ideas, let us know and I suspect we can come up with some references/contacts. I know there are at least three builders in Australia (documented here) that have put together and used mobile WFO for parties & as a business.
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