Like me you are baking at home.
Parbaking the thick style pizza you are making and then topping it and putting it back in the oven to finish the bake works fine.
Yes, I bake at home. Thanks for noticing, and thanks for the encouragement.
My gas oven reaches 500f, so it takes me 8 minutes to bake my pizzas (after preheating for 30 min.), 6 min. in the tray, plus 2 min without the tray to get a crunchy bottom.
I guess I can parbake during preheating, say after 20 min, for 3-4 minutes just to kill the yeast and freeze the dough while its nice and high.
In this article by the dough doctor, he too recommends parbaking for thick crust pizzas:
If a par-baked crust ever had a place where it excelled, this would be it. I canít think of a better application for a par-baked crust than in making thick crust/deep-dish pizza. The biggest problem in making thick-crust pizza is the need to proof the dough, allowing it to rise and develop a light, tender eating characteristic, which should be your ultimate goal.http://www.pizzatoday.com/departments/in-the-kitchen/dough-doctor-thick-crust-par-fect/
My thick pizzas are light and tender already, because I use the water roux technique, which is great for thick pizzas. It also prevents left overs from drying out. But I'm excited to try proofing before dressing, parbaked or not, to add more volume and openness.