I don't usually prebake a pizza crust, but for when I need to turn out quite a few in a short time....like when there are a bunch of hungry teens coming. But that has been a few years back.
I would bake th crust just enough to kill the yeast and make it "stable" not soft and squishy, and cover it with foil during the bake, so in the final bake with the toppings it didn't get too brown....at say 400 for 8 minutes.

Just make some focaccia and let him add what he wants to it.

I have prebaked pizza crusts when I had to make a bunch for a party, but they still had pretty thin crusts. I added a small amount of Mozzarella cheese before prebaking, which helps prevent the crusts from getting soggy during the final bake. I do not cover the crusts with foil, but I don't remember what temperature I used - I think it was 375°. I took them out before the cheese turned brown.

Sometime in the past year I made pizza with starter and my regular white flour recipe. There’s probably a report on it in a thread called Fun With Sourdough. I just accounted for the amount of flour and water in the starter, and I always do a long ferment for pizza dough anyway. First rise as a single mass, then divided into the usual sized balls and chilled. Baked at the normal temp, I think. “Sourdough” is just a different strain of yeast. Making it taste sour, however, takes less starter and a longer ferment.

Re prebaking, you know your audience. I'd dock the dough before baking, bigger holes better—if you don't have a pizza docking wheel, maybe use the back end of a utensil, rather than a dinner fork, like you might use for pastry. As has been said, pull it as soon as it's set up. I'd cool thoroughly on a rack to let all the steam out, and either wrap separately, or at least put parchment between. I haven't done it in a long time, but I think those are the major points. You can't really get a good char because of the split baking times, but a thermal mass for the second bake, like a baking/pizza stone, clay tiles, or cast iron pan or griddle, will help firm up the bottom. Twice baked can get a bit leathery on the bottom, otherwise. Straight on the oven rack might work too, from things I've read.

Pre-baked pizza shells are common here (little Italy). They're available in grocery stores and Italian bakeries, and used in many pizzerias and bakeries. Some pizza places use purchased pre-baked and some make and pre-bake their own... it's used for pizzas and especially for tomato pies. They are rectangular, thick, and probably 10" x 15" -- a large pizza size. They're baked enough to ensure they'll be fully done after toppings are added, but never so much that they brown. They are never docked. I use 425F and bake 8-10 min for a thick crust dough... less time needed if you're making a thin. Many will sprinkle cornmeal to set the pre-baked dough on for final topping/baking -- it keeps the crust light and crispy.

I prebake. I bake on a steel or aluminum pizza pan placed on top of a pizza stone in hot oven, 450 degrees. So far I haven't found the ideal amount of time. 10 min. proved too much, 8 too little last time. I think I will try 9 next time. We make pizza most Fridays. Prebaking has been the only way I can get the crust not to be doughy in the middle. We make a relatively thin crust so that does influence the prebake time, no two crusts are just alike when I'm making them. I don't bake directly on the stone because I don't want to fuss with trying to clean it up.

We used to par-bake for pizza parties. Out of necessity. 10-20 vultures hovering. Takes a bit of experimenting to get it the way you want with your oven/stone placement/proper temp/hydration of dough/flour used...

Freezes nicely. Thaws quickly but can be loaded and into the oven partially frozen. Lower rack, then raised for final maillard reaction on the toppings and cheese.

I do like to partially prebake crusts so they won't be mushy. I like a crispy crust and have only a regular oven.

And I also like to make French bread 'pizzas' with Trader Joe's baguettes.

I have also bought sourdough ciabatta bread (from La Brea Bakery) to make pizzas - but you could bake your own ciabatta - and I slice it open lengthwise to make the pizzas. It ends up being somewhat like an open-face sandwich, but it's still very good and extremely easy. I generally put sliced tomato, fresh basil leaves, and mozzarella cheese on the bread and then heat it until the cheese melts.

Do you use a wood-fired pizza oven?

for a fruit pizza, yes

I dont see any reason that you can prebake, wrap and freeze. You could even vacuum seal after firming it in the freezer. You dont 'want to vacuum seal bread without it first being solid/frozen. It will just crush up.

Anytime I make bread with something added on the top, I give it a good spread of olive oil before anything wet goes on.

Your bread looks beautiful, by the way.