Why do Dominos not pre-bake?
‘Cause they use a mix of thick tomato puree and water (with herbs, sugar citric acid and thickener) for the sauce – and not that tin of sloppy wet tomatoes that for some reason people insist on using at home.
‘Cause they also cook pizzas on metal trays with holes in the bottom – which allow heat to get straight into the base.
… Or solid trays filled with boiling oil (deep pan, init).
True, the ovens are at 400C, but its gas-fired – not a ‘grill’ – and a very all-round heat (think fan oven on steroids), hence I’m not sure it really makes much sense to compare commercial ovens with home ones. 200C will do fine.
You can get a metal tray from Poundland – and hammer lots of holes into it. Or you can faff about with a pizza stone.
Semolina flour (and polenta) are also your best pizza base finishing friends.