Pizza at home is...meh
That is, until you have a few of the right tools. One of the favorite gadgets I got for the kitchen was the Nerd Chef baking steel. The steel transfers heat energy much faster to your crust than a stone which ends up giving you a crispier crust.
Patience is key to a good home pizza as well. Let the dough sit in the fridge for a few days to cold ferment. It makes for a less chewy, more tender crust. It's also easier to stretch into a nice pie.
I get my oven up to 550F for 45 minutes minimum with the steel on the top rack of the oven leaving about a top area of 6 inches of open space. Set the pizza toppings up and crank the top broiler on high. Slide the pizza in and I'm about ready to take it out in 2-3 minutes.
