Alright. I'm back. Been busy, and not around here for a spell. These pictures are from the last pie I made, a number of months ago. Unfortunately, I can't find my notes for the details on the dough. It's killing me, because it turned out quite well.
However, I felt it quite valuable to report back on my own original question, especially, because I also see others ask the same.
The general notes on the actual bake:
Gas oven at 550.
Pan is just a simple steel job with a non-stick coating, from a chef supply store.
Pan was (very) lightly oiled.
NO PAR BAKE!!!
Fully dressed pizza and pan was placed directly on the pizza stone, on the middle rack.
The thing was done right around 10-minutes, with (if I recall) maybe a minute or two extra, with the broiler on.
It tasted quite good, the dough was light, with a moderate chew, and nice browning. You'll note the extreme dark edge, and that was the purpose-placed cheese I added right at the edge of the dough / pan.
That's about it. I have no doubt that the par-bake / no-par-bake question comes down to all the many, many variables; dough chemistry, dough handling, weight and nature of toppings, pan style, cooking style. Basically...everything.