Perforated cutter pans (e.g. Pizza Hut thin'n'crispy) pans or screens (like $3 at restaurant supply stores) on a well heated stone, combined with a low moisture

Perforated cutter pans (e.g. Pizza Hut thin'n'crispy) pans or screens (like $3 at restaurant supply stores) on a well heated stone, combined with a low moisture dough will make a great cracker crust @ just 550F, too. I guess pizza preferences are derived from where one grows up, but Neapolitan is way over-represented in the DIY pizza-making scene. "Less popular" thick crust styles like Detroit are super easy to make and you don't need an Ooni/Breville or anything special besides a cake pan.