homemade pizza - getting the dough crispy
In general, getting a crispy bottom crust for home made pizza with typical home ovens can be very, very challenging, as home ovens do not generally get much hotter than 500-550 F (260-285 C).

In side the home oven, you have several options to improve your crust:


Use a pizza stone
Use a "pizza steel", essentially a slab of food grade steel used much the same way a pizza stone is used.  Kenji alt of Serious Eats rates this very highly.


In either case, you pre-heat your oven to its maximum temperature with the stone or steel in it, and then slide the pizza (from a peel) onto the preheated surface.  The absorbed heat in the stone or steel helps cook and crisp your bottom crust.

See also:  How to cook a thin crispy pizza on a pizza stone



If you have a grill, you can also make grilled pizza outside.

Taking it even further, you can buy accessories for some grills that turn them into improvised pizza ovens.



Lastly, there are other styles of pizza where you allow the crust to essentially fry in olive oil in the bottom of the pan, to crisp up.  This is a very different pizza experience, but can be hugely enjoyable.