Welcome aboard. I would strongly recommend heating the dough for a minute prior to putting on any toppings. The reasons are many, here's a couple:
1) It forms tiny bubbles that separate the top from the bottom layer of the dough, giving a wonderful airy crust to the entire
slice of pizza. If you think of a cracker, it is not just
thin or cardboard like; but it has a slightly airy texture. This is a sure way to achieve your goal.
2) If you start on a pan (holed or screen is best), and put it on the bottom rack first, you will never have to mess with the 600 ways to avoid using a vacuum to cleanup the mess on your stone, tiles or oven. In fact, you will not even have to worry about how to treat your peel first to place your pizza in the oven. No matter what source you use to put or hold your pizza in the oven, it is so easy to work with once the dough is heated in the oven.
1 minute should be plenty to allow the pizza to move around the pan and form bubbles. By the way, I noticed that one of the members of the USA Pizza team pre-heated his crust in Italy as well; so no need to feel anything less than a pro doing it this way.
Example of what slices with airy structure will look like along the side:
Click here to see an example of my dough after 1 minute in the oven:http://www.pizzamaking.com/yabbse/index.php?board=5;action=display;threadid=524;start=msg4835#msg4835