Alton Brown (not mentioned so far in 64 comments, odd) has a couple of thin-crust pizza techniques for the home chef. Technique 1 involves using barbecue grill

Alton Brown (not mentioned so far in 64 comments, odd) has a couple of thin-crust pizza techniques for the home chef. Technique 1 involves using barbecue grill turned up high, oiling the grill rack, and grilling the pizza. Technique 2 involves using a wire cooling rack, a pair of pliers to hold it, and a gas stovetop, to toast or char the bottom of the dough. http://www.foodnetwork.com/recipes/alton-brown/grilled-pizza-three-ways-recipe/index.html http://www.foodnetwork.com/recipes/alton-brown/grilled-pizza... My personal technique is to put a pizza stone in the bottom of the oven, turn it all the way up, and cook like that. 550F on a hot stone is not as hot as some people manage, but it will still cook a pizza in 4 minutes and produce a very nice char on the bottom, plus it's unlikely to set the house on fire. It's a dangerous enterprise, however, as any pizza mismanagement will set off your smoke alarms. My pizzas come out looking very much like Mr. Varasano's examples. Varasano's talk about mixing, resting, and kneading is very accurate and correct - it's technique, not ingredients, which produces good pizza dough. For home ovens at 550F, you want something less wet than Varasano's pictures, but still "wet" and slack compared to many doughs that you would normally work with.