Well, parbaking has its purpose, but it won't be exactly the same. Nancy's uses a parbaked crust, as well as most Gino's East chains. That is to make sure it is done within 20-30 minutes.
I would suggest the following when making a stuffed. Pre-heat the oven to at least 350. Bake the pizza at that temp, or 325 to ensure everything is cooked without being burned. Keep the top layer of the stuffed crust bare (no sauce) until at least half way through the cooking process (50 -65 MINUTES). My peeve with most places is that having the sauce on top from the beginning, prevents the top layer of dough from cooking properly, no matter how long in the oven. The result is a layer of dough that most people mistake for CHEESE! Too gooey, and it does a number on my stomach. Uncooked dough...YECHHH!
Also, do not use precooked sausage. This pizza takes time, and if you aren't willing to invest that time, you might as well use a microwave.
just my thoughts.