Instructions: Always use a fairly high heat i.e. 400-450 degrees for a crisp crust. Professional pizza ovens use even higher heat.

A "pizza stone" preheated helps crisp the crust, but is not essential.

For a "Sicilian" or thick crust pizza simply allow your rolled or stretched out dough to rise a bit before topping. I usually bake it in a pan. Your pizza will be less dense and chewy than the thinner type.

This trick comes from "Secrets of A Jewish Baker". Place all your toppings except for the cheese on the dough. Place in preheated oven. Bake pizza until the edges of dough start to brown. You can probably allow it to bake about 10 minutes before checking. My oven has a window and light so fortunately I dont have to open the oven and thus lose heat when checking. Once the edges have started browning. Remove pizza and top with cheese. Replace in oven and continue to bake until cheese is melted. This avoids underbaked dough, allows toppings (especially raw veggies) to partially cook and eliminates overbrowned cheese. My family thinks that pizza baked in this manner is superior to the usual "put everything on top at once" and bake.

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