Re: Small pop up – logistics and par baking questions

I would choose the freezer over a fridge for parbakes, if you need to prepare that far in advance. 

If you’re having the pizza for dinner, parbake them that afternoon and cool them on racks until you’re ready to bake. 

10 parbakes doesn’t really take that long (unless you’re doing them one by one in a portable oven) so you wouldn’t really need to stagger the pan rises. 

Tips for prep and day of: shred your cheese in advance.. roast any vegetables that need it… Make sure you have all your tools (cutter, spatula, sauce, planers, etc..)