How do I make my pizza crust go from limp to crisp?
Some bulleted advice without knowing your techniques and tools...I made pizza professionally for a little while (don't ask me where, it's embarrassing)


Use higher temps underneath the pizza, not just the air. If your equipment doesn't heat the bottom, get stones with feet so you can have a hot bottom.
thinner crust
let the pizza dough rise some more, or adjust your dough recipe to rise a little more.
don't over-knead the dough, or you just make it tough rather than crispy.
don't load the pizza up with too much stuff, it stays wet and cools the pizza down while it's cooking.
avoid center loading, the cheese pulls everything toward the center which makes the center more soggy, Leave a 1 inch hole devoid of cheese at the center and focus on even distribution of cheese right to the edge of the crust.