How do I make restaurant quality pizza?
The most common problem is that your consumer oven is not as hot as a professional stone oven. Pizza stones are created to replicate this effect, but there's no way to really achieve the same result if you cannot heat your stone to the same temperature as a professional pizza oven.

My advice to get better results is:


Preheat your oven to the highest available temperature 20 - 30 minutes before actually baking the pizza. Use upper and lower heat rather than convection.
Put the baking tray in the oven to preheat as well. That's the only way you can get the bottom of the pizza crispy in a short time.
If you use a pizza stone, preheating takes longer. Follow the instructions given with the stone.
In addition to rolling the dough, pull and stretch it with your hands. Yeast dough is very elastic and takes some insistance to roll out as thin as you'd want in a pizza.
Don't pile your pizza with too much topping.


The actual baking should be done in approximately 5 minutes. If it takes longer, the temperature of your oven is too low.

There are pizza baking devices out there that can achieve a decent result (if you go for quality rather than a cheap price) and safe you preheating your entire oven.