Small pop up – logistics and par baking questions

Hi Everyone, 

I’ve been hoping to start my pop up- nothing crazy just a small 10-12 detroit style pizza pop up for mainly friends and friends of friends who continue asking me to do something and want to try my pizza.

Currently, I have four 8×10 pans and ill order about 6 more to roll with 10 total. My question is if someone can help break down some logistics to how I should break up my parbakes? I am guessing Ill need to stagger the rise in the pan the day before so I can have the par bakes ready or can I start 2 days prior and leave it in the fridge seran wrapped? Typically, I par bake, seran wrap and leave it at RT. If I can place in the fridge 2 days prior, it’ll definitely help me with my end result.

Lastly, any tips for prep and day of would be appreciated.