This is a gray area for me. If you have a pizza peel, so you can slide the pizza directly into the oven on a preheated pizza stone, then I don’t find it necessary to parbake the dough. However, if you’re going to take the preheated pizza stone out of the oven, then add toppings, I’d suggest parbaking it for 3 minutes, because it will cook as you assemble pizza toppings.