I'm not sure exactly what you are trying to accomplish, but if it's to look at the baking properties of different doughs you have to put something on top of the skin during the baking process as the baking dynamics are totally different for a plain skin (we'd call it a par-baked skin). The easiest thing to do is to just sauce the skin and then bake it by your preferred method, the results which you see should translate pretty well to a fully dressed pizza baked under the same conditions.
Tom Lehmann/The Dough Doctor