Alton Brown says you can "par bake" his pizza crust but not for how long or how dark. Any suggestions?

I always Par bake. My thin crust is rolled out to 16 inches round. Pre bake at 425 for better cooking control of the oven. I check frequently as the dough will slightly stiffen and the crust can be moved across the pan. In about 5 minutes, it's ready for toppings. If you line your pan with cornmeal, like I do, you will notice the crust will easily slide onto your pizza spatula and the bottom of your crust will be slightly golden. Thank you. Barbara,
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Par cook it for 3-5 minutes but make sure it's cool when u go te re-heat

I often pre-bake my pizza dough when I'm cooking them on the grill because I find the bottoms get too burned otherwise. I use a 1/2" piece of steel cut to the size of the grill as a flat top but a pizza stone would work too. I cook one side for 2-3 mins until it's slightly browned or about 3/4 of the way done. Then I flip the dough and cook the other side slightly less - this will become the "down-side" when I finish the pizza. The crust will be firm but not completely done. I then top and re-bake for about 5 mins until the cheese is bubbly and gooey (this will depend on the heat of your grill/oven). Pre-baking this way allows you to use mroe and/or wetter ingrediants and also makes preparing multiple pies easier as they come off the grill all done in waves of 5 mins.