I have heard of “blind-bake” because cookbooks (now recipe bloggers) love to tell you to blind-bake pie crusts to achieve optimal results when the filling is especially wet - like a quiche or custard. It’s a total PITA with only marginal benefits (imho). The real trick is to weigh-down the dough (I use rice but you can buy fancy weighted ball thingies). Sometimes, the crust is beautiful & sometimes the edges of the crust shrink and ruin the whole thing.
When we make pizza we do not pre-bake the crust. I do use a pizza stone.