In addition to the previous author's recommendation (steam) try brushing the outside crust with water before it goes in the oven. It will take longer for the crust to brown, so compensate for this with very cold sauce and cheese.
Try another version where you brush the outer edge with a beaten egg.
You might be able to improve on your flour. Try finding a local bakery that will sell you hi-gluten bread flour. If you've only been using supermarket flour, this will make a difference.
One trick that I've come across in my readings is not one pizza stone but two, one on the shelf above the other, so you get intense heat from above as well as below.
Replicating commercial pizza in a home oven is pretty tricky stuff. Good luck! |