I decided to try and par bake a crust and had one dough left from 10 days ago. It opened normally, then I added some beans to keep it from puffing (pic 1). I cooked it at 550 for about 4 minutes, then removed it and dumped off the beans. Some stuck, but they came off easy enough. Coated the skin with marinara then provolone and Monterrey jack, topped with Anaheim peppers, poblano peppers and white onion, sliced into rings then grilled in black pepper and ghee. I added a handful of grape tomato's, cilanto, and grated some Sarvechhio and cooked it under the broiler for another 3 minutes. It came out very well, and was stiff enough to be put under the broiler without the pan after four minutes at 550 on the pan. I will definitely pursue this with an eye for party production when I do not crank the WFO.