Using the correct type of flour is important while making pizza at home as it gives an impact on the texture of the crust. All-purpose flour is not the best option for pizza dough as it has 10-12 per cent protein which may not allow the gluten in it to do its magic.
To develop gluten, it is important to knead the dough because that's what defines the structure of the crust. Fold, press and turn the dough for 8-10 minutes. The dough will be smooth if kneaded properly.
If you do not want your pizza to be soggy then use a few toppings, roast them properly to remove moisture. Ensure to properly distribute them by first adding a layer of sauce or cheese as a base and then putting the toppings. Sprinkle a bit of cheese on top.
If you use cold sauce and cheese directly from the refrigerator, it can have an impact on the pizza-making process. Allow the ingredients to come to room temperature, before applying on the dough.
Preheat the oven with a pizza stone or baking sheet. This will ensure that the cooking surface is hot when you put the pizza inside. Set your oven to typically 450°F (232°C) to 550°F (288°C).
It is important to monitor cooking time while baking homemade pizza. Keep an eye on the pizza as it takes 15 minutes for the pizza to cook properly. If you want a thick-crust pizza, adjust the oven temperature to 375°F to 425°F (190°C to 218°C).
You should resist the temptation to cut the pizza right out of the oven, as cutting can cause the cheese and toppings to come off.
Roll the dough consistently to get a uniform thickness across the crust. To prevent sticking, lightly dust the work surface and rolling pin with flour before rolling out the dough. This also adds a pleasant texture to the bottom of the crust.