pizza dough: prebake or not?

[ginnyinWI]

I usually make pizza using my own homemade dough. It's quick and easy. I usually just load up the raw dough with toppings and bake at 425 degrees for about 20 minutes. Most of the time it's good, but sometimes the crust is kind of doughy.

Then I tried prebaking the crust in a pan for 10 min. first, then finishing with the toppings on it directly on the oven rack for another 10 min. A second one finished using my pizza stone turned out a bit too crispy.

I've heard you can make pizza by putting the raw dough on a heated pizza stone, but I'm always wondering if I'm going to burn myself trying to preheat the stone and then get the dough onto it and back into the oven!

I'd love to hear your best methods for making pizza with a homemade crust. I usually like it on the thin and crispy side to lower the carb content, so I make one 12" pizza with: 1 c. bread flour, 1 tsp. dry yeast, 1/2 c. tepid water, 1 T. oil, 1/2 tsp. sugar, and 1/2 tsp. salt.