Will is the Master but I had a “ bucket o’ dough” so I will post as well . Endless shapes and sizes and permutations.
No kiddos helping they’ve gone home , mores the pity!
2000 g of dough makes one big sheet 1000g and two Detroit deep pizza crusts 500g each . All my pans look “ rough” but they bake up nicely. I butter just like I do my Pullman with cold butter and the crust will crisp nicely and no stone needed or special treatment.
I pat out cold retarded dough in the buttered pans and then let it rise for several hours slowly on the counter. Brushed well with EVOO. Par baked at 425. When cool I freeze and when I’m making a pizza the topped crust goes in the oven directly on the rack with a sheet pan on the rack below to catch drips. This ensures the bottom will be light and crisp.
Formula :
660g active starter
500g H2O
750g flour - equal parts Arrowhead BP and Fine Atta Durum
21g Kosher salt
40g EVOO
20g Non diastatic malt
Mix and bowl folds will come together beautifully after a few rounds of bowl folds. Rise at room temperature then refrigerate til ready to use. I’ve left it several days and no ill effects. 
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I love your idea of par baking the crusts and then freezing so you’re always able to have fresh homemade pizza whenever you want. I just need a larger freezer and then I’d do this too.
Benny
We have an old fashioned top freezer/ refrigerator in our basement, came with the house.
I’m so glad as it’s a great place for all my grains and dried fruits and the extras I bake.
These crusts turned out perfectly. I’ve had issues in the past when I didn’t make enough dough . This time I was careful to make sure I had 1000g for the biggest sheet pan and 500 ea for the Detroit. Worked perfectly.
I did have more starter than planned due to not measuring, I just go by looks when feeding. That too worked out well so I’ve rewritten my formula and tossed the old on and will be following this exactly for now.
Convenience where pizza is concerned is a must! 😂 thank you Bennie for looking. c