**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
grillntech
Never done it but I’d think the texture of the dough would be ruined
Razorwyre
Ewwwwwwww
HighOnGoofballs
If dominos has spent millions upon millions of dollars trying to perfect this and they can’t keep a pizza fresh more than say twenty minutes… you won’t do any better. A two hour old pizza would be gross
cooking_succs
Neapolitan pizzas don’t really hold well at all, but I wish you luck in finding a solution.
Alwaysfavoriteasian
Yea they’re good for about 12 minutes out of the oven.
Helpful-nothelpful
Your better off cooking them and cooling to room temp. Then reheating on flat top. Only way to crisp up that crust.
Halloweentimeagain
In Italy, many of the street vendors have room temp nearly completely cooked pizza then heat it to order. Finishing the cooking process. That would be the best way I would think. The moisture would make it nasty, holding it at temp.
F1RST_WORLD_PROBLEMS
That’s not a possibility. Neapolitan pizza has to be truly fresh. I won’t even take it home, because 10 minutes makes a big difference.
Big-Ad-5149
Carry them in your tummy
turnasquare1
Neapolitan really must be eaten as soon as it’s cool enough to eat. Otherwise it gets soupy and gummy. Neapolitan food trucks can succeed but face a whole host of challenges that other styles of pizza trucks don’t. And generally speaking, pizza is quite tough to execute in a mobile setting. But Neapolitan style especially so
Medatative
Par-bake them I promise it’s the best way, I work for a wood fire pizza catering company and the way we do it is get a sizzle platter with holes about 8 inches big, pam it stretch your dough then set it on top before it goes in, take it off about 3/4 way through to get the crumb a little color then pull it out and top on site, no one notices a change really and it’s quicker to cook just keep the on-site oven at a slightly lower temp to not burn them. Any ingredients on it to travel is a hard no you will never get it crisp and too crisp or underdone of par-bakes make it so it either is too doughy or burnt.
Onsotumenh
For something like that a Romana in teglia would be best if you want a Italian style pizza. It’s made with very high hydration to last up to a day on a countertop and to be heated and crisped up on demand (you could bake it in a wood oven for taste and then heat it up in a electric one in the trailer).
A pizza place near me does that very well. They offer Neapolitan style for those with enough time to sit down and eat, but always have a few trays cut and ready to be heated up for take-away. Students flock to that place because of that (and it’s leagues better than pizza at döner kebab places)
laffs_
Put a wood fired oven in the food trailer. We have those near me so if I saw one just reheating pizza I’d be disappointed.
GrrrArrgh
There are so many portable pizza ovens now. You can get one that takes wood pellets and not even deal with gas.
15 Comments
Hello /u/Chefjustinallen!
It appears that you are asking a question. Did you already check the following sources?
– [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/)
– Already [ANSWERED](https://www.reddit.com/r/neapolitanpizza/new/?f=flair_name%3A%22ANSWERED%22) Questions
– [Beginners Guide](https://www.reddit.com/r/neapolitanpizza/comments/f8a5l8/faq_and_beginners_guide_to_neapolitan_pizza/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png)
– [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary)
**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
Never done it but I’d think the texture of the dough would be ruined
Ewwwwwwww
If dominos has spent millions upon millions of dollars trying to perfect this and they can’t keep a pizza fresh more than say twenty minutes… you won’t do any better. A two hour old pizza would be gross
Neapolitan pizzas don’t really hold well at all, but I wish you luck in finding a solution.
Yea they’re good for about 12 minutes out of the oven.
Your better off cooking them and cooling to room temp. Then reheating on flat top. Only way to crisp up that crust.
In Italy, many of the street vendors have room temp nearly completely cooked pizza then heat it to order. Finishing the cooking process. That would be the best way I would think. The moisture would make it nasty, holding it at temp.
That’s not a possibility. Neapolitan pizza has to be truly fresh. I won’t even take it home, because 10 minutes makes a big difference.
Carry them in your tummy
Neapolitan really must be eaten as soon as it’s cool enough to eat. Otherwise it gets soupy and gummy. Neapolitan food trucks can succeed but face a whole host of challenges that other styles of pizza trucks don’t. And generally speaking, pizza is quite tough to execute in a mobile setting. But Neapolitan style especially so
Par-bake them I promise it’s the best way, I work for a wood fire pizza catering company and the way we do it is get a sizzle platter with holes about 8 inches big, pam it stretch your dough then set it on top before it goes in, take it off about 3/4 way through to get the crumb a little color then pull it out and top on site, no one notices a change really and it’s quicker to cook just keep the on-site oven at a slightly lower temp to not burn them. Any ingredients on it to travel is a hard no you will never get it crisp and too crisp or underdone of par-bakes make it so it either is too doughy or burnt.
For something like that a Romana in teglia would be best if you want a Italian style pizza. It’s made with very high hydration to last up to a day on a countertop and to be heated and crisped up on demand (you could bake it in a wood oven for taste and then heat it up in a electric one in the trailer).
A pizza place near me does that very well. They offer Neapolitan style for those with enough time to sit down and eat, but always have a few trays cut and ready to be heated up for take-away. Students flock to that place because of that (and it’s leagues better than pizza at döner kebab places)
Put a wood fired oven in the food trailer. We have those near me so if I saw one just reheating pizza I’d be disappointed.
There are so many portable pizza ovens now. You can get one that takes wood pellets and not even deal with gas.