- A pizza stone is a must! Nothing cooks the crust like it. For a nice crispy crust, preheat the stone and add a dusting of corn meal.

- You mentioned the frozen pizza dough. It can’t be beat. It costs about as much as the ingredients to make it and its a whole lot less work. I don’t have the patience anymore to make it from scratch, rise, beat down, etc.

- Before adding anything to the dough, brush it with olive oil. This gives the edge a perfect crisp without drying out.

- to shape the dough, roll it into a ball and slowly flatten it with your palm. take it slow and once it’s even in height and about 1/2 to 3/4 its final size, start fanning out the edges. do this by pinning a section of dough near the edge with one hand and pulling with the other. the goal is to make the edges thinner while the middle stays a little thicker. Once you’ve gone around the disk a couple times, your ready to toss it. Its not hard, just keep your hands fisted to avoid poking a hole in the dough. Also.. make sure to use plenty of flour to keep things from sticking. i usually dunk the dough ball in my flour bucket before starting on a floured surface.

Probably the best advice is to keep the toppings in check. too much wet stuff like onions, green/red peppers, etc will make for soggy pizza. Too much cheese or really bad cheap cheese will make things very oily and can keep the crust from cooking correctly.