I’ve only got one comment to make: forget the lights.
I’ve got over 20 years pizza making experience. I’ve done everything from Domino’s (gotta start somewhere) to mom and pop. I even had my own pizzaria consultant business for a few years back in the late 80s – early 90s.
The lights will dry out the pie if it sits for very long. Leave ’em at room temp. Otherwise, par baking as you described should work very well as long as you don’t have too many pies sitting around. It shouldn’t take long to get the knack for par baking just enough pies to accommodate the amount of business you do at diffeent times of the day.