My view is that if you are getting par-baked crusts that look and feel like the Ultra-Thin par-baked crusts, you should continue the way you have been doing it. We really don't have many options at this point for a home oven setting. Maybe eventually you will be able to determine the best oven temperature to use but, even then, you perhaps aren't going to have wide swings of temperature. And if you are monitoring the temperature of the skins as they par-bake and yank them when they reach a particular temperature, that might be a workable system if you are satisfied with the results. And even if the system isn't perfect, you may be able to compensate for the inadequacies, if any, by modifying the dough formulation to get it in sync with the oven arrangement and temperatures you use.
The reason why I wonder whether Ultra-Thin is using a lower protein flour is because of the value of the protein number given in the Ultra-Thin nutrition data. It seems too low for a combination of a high-gluten flour and a whole wheat flour. However, I won't know if I am barking up the right tree until I see more data on weight loss and how the other numbers change because of it. Today, while I was at my local supermarket, I checked out the all-purpose flours to see what the caloric values are for 100 grams of flour and whether there were any bromated and bleached all-purpose flours. I found bleached all-purpose flours but no bromated versions. I will have to look at other markets in my area.