After a little time to think about it, I'm leaning toward trying this:
I sense that this is about to become my next big project because there are so many different things I can try. For example (as has already been discussed), using yeast but not allowing the dough to rise. Also, laminating the dough, as well as trying a wide range of hydration figures and oil percentages.
Generally when I make pizza, one of my main objectives is to use procedures and dough management techniques that can easily translate to a pizzeria setting, with efficiency being a very high priority (except when efficiency comes at the expense of quality, like when using a conveyor oven). One reason I pretty much never consider parbaking is because it ends up being horribly inefficient and it complicates things without creating a product that might command a higher price (which would pay for the extra labor created by doing things inefficiently). Some of what has already been discussed seems impractical in a pizzeria setting, too, like using yeast in a dough that is specifically not supposed to rise. Still, I'm gonna try some things that seem impractical to me, like using yeast for flavor, though not today.
So I'm gonna start simple, using the formula I listed above. I've considered adding a little sugar, mainly to give the crust some color, but I think I'll omit sugar for now.
I'll try to post some pictures ASAP, even if the pizza ends up looking disgusting.