Clark, I forgot to add that I am using King Arthur DMP. It is very potent, I think the Linter value is 80. If you are not using a DMP with a high value you may need to use more. What brand of DMP are you using? A lot of recipes call for around 1% of the flour weight. Which for your recipe would be 3.73 grams. I would stay on the low side if you are not sure of your DMP value. To be on the safe side for your first try, leave it out. See how you like the crust, then give it a try the next time. Your skin will still be good.
I have baked my crackers directly on the stone at 550 degrees on parchment paper. If you par bake the skin, don't use the paper after applying toppings, Finish cooking the pie directly on the stone. Be sure to dock the skin pretty heavily. Keep an eye in the skin while par baking, if you see any big bubbles pop them before they set up. After the par bake let the skin cool down on a cooling rack for about 10 minutes before adding the toppings. After the pie is finished cool it for 3 to 5 minutes on a cooling rack, this will keep the crust from losing it is crispness. If you don't have KASL, bread flour will work just fine. Since it's a thin crust, don't overload it with toppings. If you look at the pic of the skin in the pan before cooking, you can almost see the pan through it. I roll it out very thin.