Made homemade pizza for dinner Tuesday night. We made four different kinds--fresh tomato/mozzarella/basil; mushroom; pesto/mozzarella, and gorgonzola/sundried tomato/arugula.
Larry the Dough Boy rolls out a crust.
We have a somewhat odd method which works well in our lousy oven. We roll out the dough, let it rest a bit, and then brush with oil and bake at 450 for 5-7 minutes to just get the crust started. We prick the bubbles that develop. Then we put on the toppings and finish the baking. This way we get a nice crisp crust without burning the toppings, especially good if you're using a fresh, noncommercial mozzerella.