And I agree about the parbaking. I've never seen it done in a pizza shop.
Parbaking is mostly done by members here to increase the liklihood of a crispy, bubbly crust. That's not to say that the root of the issue is a poor oven, dough formulation or something else.
I used to use a stone, but switched over to a conveyor. It's radiant heat with independent top and bottom controls. It's not an impingment type oven. If I dial it in just right, the results are pretty much the same with perhaps a little bit lighter crunch than you get from a stone. Uniformity of cooking is much better in the center of the pie as opposed to a stone in an oven.