Shape the dough in the pizza pan. Place it in the cooler and let it rest. While it is resting, Make another crust and put it in the cooler. Repeat. Make sure each crust is covered with parchment paper to keep it moist. Make as many crusts, in the various types that your place offers, as you think you will need. Make sure to organize them, with some kind of little label on the cooler shelf, to tell what kind of crust it is.
When a pizza is ordered, remove a crust from the cooler; let it warm for ten minutes, then gently press from the middle to the edges. Top it; bake it; serve it up. Hope that helps.
Another delicious option is to turn that pie into what in my home town is called a pizza pastie, also more traditionally called a calzone. The difference being that a pizza pastie has all of the sauce, toppings, and cheese that is on a normal pie, but with the crust fold in half so that the edges touch. The edges are then rolled inward a bit to seal the pastie. The crust is then brushed either with egg wash, or milk to make it gorgeous, and sprinkled with a bit of Parmesan cheese, garlic, and dried basil. It is soooo good. Make one for the boss and he will want to include it on the menu. Just be aware, make it small and let the dough rise. This doublesthe size of the pizza pastie, and spreads out the fillings just enough. These can be made in advance also, and just popped into the pizza oven when ordered. They can also be made in small, medium, and large sizes.
Seeeeeya; Chief Longwind of the North
