I agree with the others that your pizza turned out well despite the collapse of the skin and the bubbling of the pre-baked crust. I have been using a commercial dough docker and have not experienced any problems using that tool. In using that docker, I dock only enough to cover the entire surface of the skin which, for a 12" pizza, is two side-by-side passes across the surface. I do not dock on both sides. I believe that HRI docks only on one side, from the top, even though the holes can be seen on the bottom of their frozen pizzas (and certainly under the sauce). You can see what my dough docker looks like in the first photo in Reply 389 at http://www.pizzamaking.com/forum/index.php/topic,576.msg26720.html#msg26720
. I had forgotten this, but that post also describes a pre-bake scenario.
What I found most instructive about your latest effort is that your results seem to refute the notion that using a lower hydration is the answer to being able to form a fluted rim that will remain intact throughout the entire baking process. This has been nagging at me for some time. I believe that there may be a technique that best works to form the fluted rim (more on this below) but the answer may lie elsewhere. For example, it might be necessary to pre-bake at a higher temperature to cause the fluted/docked skin to set sooner. In its frozen pizza plants, HRI uses 490 degrees F for 90 seconds. However, that is for a rounded rim, not a fluted one, and the ovens are conveyor ovens. In a home setting, a higher pre-bake temperature might be needed. Even then, I would perhaps let the formed and docked skin rest on its carrier for 15 minutes, reform the fluted rim if necessary, and then conduct the pre-bake. Using the slightly warmed up skin should allow it to bake and set faster as compared with a completely cold dough.
Using a cutter pan may be worth trying. I know that it will work as a baking medium since I have tried it. My cutter pan is 14" and perforated and it is heavier than the 16" perforated disk I have been using. The added mass of the cutter pan in my case might necessitate a higher pre-bake temperature and time to overcome the thermal inertial of the cutter pan.
As for forming the fluted rim, I have closely studied everything I could find in the literature, and especially photos, that deal with this step. One of the things that I have noticed is that a pedestal seems to be formed in the skin at the base of the perforated disk, at the lower perimeter of the skin. I think one of the better photos that shows this is the photo at Reply 195 at http://www.pizzamaking.com/forum/index.php/topic,6112.msg235707.html#msg235707
. Note how the skin almost overlaps the disk at its perimeter. A similar pedestal effect can be seen at about 3:07 in the video in Reply 195 but where the skin does not overlap the disk at any point. The pedestal effect can also be seen, but not quited as clearly, at around 0:30 in the first video shown at Reply 304 at http://www.pizzamaking.com/forum/index.php/topic,6112.msg242309.html#msg242309
. I don't mean to suggest that forming the rim as shown in Replies 195 and 304 will solve all of the rim issues but it may help.