Thank you for the clarification. Sometimes the term "pre-bake" is used instead of "par-bake", but I wanted to be certain before responding further.
I am not a pizza operator, but some time ago I did some research on par-baking crusts so that I could experiment making a par-baked Lehmann thin (NY style) crust--which I did and reported on at the Lehmann thread. Most of the information came from answers to questions posed by people such as yourself to Tom Lehmann at the PMQ Think Tank. I also found information on the subject at the Correll website, at http://www.correllconcepts.com/Encyclopizza/02_On-site_vs_RTU/02_on-site_vs_RTU.htm#_Toc530971772
I assume that you have been able to successfully make the the thin par-baked crusts, and that your concern now is the thicker crusts. If that is so, the following excerpts from some of the Lehmann responses (in quotes) might be useful.
"A good par-baked pizza crust can be made from just about any good pizza dough. Nothing special here. For thin crusts I normally bake on a screen or disk; for thick crusts I like to use a 2-inch deep black anodized pan with a light coating of spray release oil. Bake in a deck oven at 400 F or an impinger at 375 F. Baking time will generally be 3 to 4 minutes. The crusts should be baked just until they begin to show signs of turning light brown. As soon as you remove the crust from the oven, invert it for cooling on a wire rack or screen. After it has cooled, flip it over for freezing, dressing, and refreezing as a whole pizza."
"A lot of people have experimented with par-baking thick crusts, and that is OK; the finished pizza is OK, not great, but OK. If you want to experiment doing that, after the dough has risen in the pan, bake it at about 400 F just until the top begins to turn brown, then remove it from the oven and take the crust out of the pan and place it on a rack or screen to cool. When cool, you can put in a plastic bag and store in the cooler for up to a week. To use, just remove from the cooler, and place into a greased pan, dress and bake at 450 F. The only real downside to par-baked crusts is a general lack of flavor and dryness of the crust. They can however, have a really great eating characteristic."
"Potato flour has been used successfully in pizza crust production, especially par-baked thick crusts to help improve the overall quality of the par-baked crust. It also imparts some crust color so you will most likely need to reduce the sugar level a little when using potato flour. As to the amount of potato flour to use, I'd go with 5% of the flour weight and also increase the dough absorption by about 4% at the same time." (Pete-zza's note: I assume increasing the dough absorption means increasing the hydration by 4%.)
"I think one of the best deep-dish crusts that I've ever had is a par-baked crust…..I made my dough with 10% potato flour in it. I had to increase the dough absorption by almost 8% to compensate for the drying effect of the potato flour. I then pan proofed the dough for 45 to 60 minutes at room temperature. I then par-baked the dough/crust at 400 F in a deck type oven. The baking time was approximately 5 minutes. Just bake the crusts until they're set, but not browned. On the following day, I dressed the crusts and baked them at 450 F for about 18 minutes. The finished crusts were extremely tender eating, some here at the AIB say they eat like cotton candy. That's my take on it, you may or may not like that kind of crust. A little experimenting should give you the crust characteristics that you are looking for."
Good luck, jeancarlo.
EDIT (2/1/2013): For an alternative Correll link, see http://web.archive.org/web/20040606220400/http://correllconcepts.com/Encyclopizza/04_Dough_ingredients/04_dough_ingredients.htm